Apples and Orchards since the Eighteenth Century: Material Innovation and Cultural Tradition (Food in Modern History: Traditions and Innovations)

Crosby, Joanna

ISBN 10: 1350378518 / ISBN 13: 9781350378513

Published by Bloomsbury Academic, 2025

About this Item

Seller Inventory # V9781350378513

Bibliographic Details

• Title: Apples and Orchards since the Eighteenth Century: Material Innovation and Cultural Tradition (Food in Modern History: Traditions and Innovations)
• Publisher: Bloomsbury Academic
• Publication Date: 2025
• Language: English
• ISBN 10: 1350378518
• ISBN 13: 9781350378513
• Binding: Soft cover
• Condition: New

About this title

Synopsis

Showing how the history of the apple goes far beyond the orchard and into the social, cultural and technological developments of Britain and the USA, this book takes an interdisciplinary approach to reveal the importance of the apple as a symbol of both tradition and innovation. From the 18th century in Britain, technology innovation in fruit production and orchard management resulted in new varieties of apples being cultivated and consumed, while the orchard became a representation of stability. In America orchards were contested spaces, as planting seedling apple trees allowed settlers to lay a claim to land. In this book Joanna Crosby explores how apples and orchards have reflected the social, economic and cultural landscape of their times. From the association between English apples and ‘English’ virtues of plain speaking, hard work and resultant high-quality produce, to practices of wassailing highlighting the effects of urbanisation and the decline of country ways and customs, Apples and Orchards from the Eighteenth Century shows how this everyday fruit provides rich insights into a time of significant social change.

About the Authors

Joanna Crosby is an Honorary Fellow in History at the University of East Anglia, UK. She is an expert in the social and cultural history of the apple and orchards, and is a Director and Treasurer for the East of England Apples and Orchards Project.

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium.

Peter Scholliers is Professor of History at Vrije Universiteit Brussel. He specializes in European food history and has written numerous works on Belgian foodways.

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition,
Food Studies and Public Health at New York University, USA