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By Charles Singer et al (eds)

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D rummond, J. C and W ilbraham, A. ’ Cape, London. 1939. F ranqs , C. ’ Princeton University Press, Princeton. 1937. FumAS, C. C. and F urnas, Sparkle M . ’ Cassell, LA>ndon. 1938. G ottscr \lk , a . ‘Histoire de I’alimentation’ (2 vols). Editions H ippocrate, Paris. 1948. H intze, K. ’ T hiem e, Leipzig. 1934. Jacob, H. E. ‘Six Thousand Years o f Bread’ (trans. from G erm an by R. W inston and C lara W inston). , New York. 1944. G erm an ed. , Rohwolt Verlag, Hamburg. 1954. M aurizio, a . ’ Springer, Berlin.

4] F uchs, L eonhart. D e historia stirpium commentarii, p. 825. Isingrin, Basel. 1542. 26 FOOD AND DRINK [5] M ennell, R. O. ’ W ilson, London. 1926. U kers, W. M. ’ K nopf, New York. 1936. [6] Jacob, R. J. ’ Viking Press, New York. 1935. U kers, W. M. ’ Tea and Coffee T rade Journal Company, New York. 1922. [7] F incke, H. ’ Springer, Berlin. 1936. [8] L iprnlvmn, E. O. von . ’ Springer, Berlin. 1929. Idem. Z . Ver. dtseh. , 84, 806, 1934. [9] Brooks, J. E. ’ Redman, London and Sydney. 1953.

T h is D utch picture differs litde from that o f England. During the sixteenth 24 FOOD AND DRINK century the meat-supply hardly changed. Between about 1530 and 1640 wages rose in value far more slowly than the prices o f food, so that the mass o f the people were less well fed during most o f this period. Beans, some salted meat, bread, fish, cheese, a little bacon, and some game formed their diet; the pre­ carious balance o f their lives was easily upset by famines and epidemics. T h e towns had fair supplies o f butter, meat, white bread, and fruit, and an increasing quantity o f vegetables and fresh fish.

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A History of Technology by Charles Singer et al (eds)

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