Dante Carrillo
Diets in the 18th century were influenced by various factors, including social class, geographic location, and cultural background. The average diet consisted of vegetables, fruits, meat, dairy, and grains, but the specific foods consumed varied greatly depending on these factors. For example, the upper classes tended to have access to a wider variety of foods, including luxury items like fruit, which was considered a rarity for most people in England during this period. In addition, the emergence of new technologies and scientific advancements in chemistry and medicine also played a role in shaping dietary habits and preferences.
| Characteristics | Values |
|---|---|
| Dietary theory | Research into the role of calories, carbohydrates, proteins, vitamins and minerals in digestion |
| Dietary changes | Less spice, more fat, raw fruits and vegetables |
| Sugar consumption | Used as seasoning in savoury dishes, appeared at the end of a meal |
| Sugar consumption in 18th-century England | About four kilograms per person per year |
| Fruit consumption in 18th-century England | Rare, only a minuscule group of wealthy people had access to fruit |
| Vegetable preparation | Often prepared with a butter/flour mixture |
| Typical foods | White soup, pease-soup, cheddar cheese, scrapple, clabber, cakes of unleavened dough, grits, pasta, rice, maize, beans, peas, cider, wine |
| Meal timings | Dinner moved from before noon to 2:00-3:00 pm in the 17th century, then to 5:00-6:00 pm in the 18th century |
| Lunch | Established as a light repast between breakfast and dinner by the late 18th century |
| Three meals a day | Became popular in the 19th century, mostly among the wealthy |
| Spirits | Brandy, whisky, schnapps, gin |
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What You'll Learn
The emergence of lunch as a standard meal
The word "lunch" itself has uncertain origins, but it is believed to have been a rare word until the 19th century. One theory suggests it is derived from the word "nuncheon", an Old English word meaning a quick snack between meals, used in the late 17th century. Another theory links it to the French custom of "souper" in the 17th century, which is thought to have influenced the modern lunch.
The Industrial Revolution played a significant role in shaping lunch as we know it today. The working patterns of the middle and lower classes, with long hours in factories, made a noon-time meal essential. People started to rely on mass-produced food as they no longer had the space or means to grow their own. The ritual of taking lunch became ingrained in daily life, and by the 19th century, lunch had become a standard sit-down meal at the dining table.
The timing of lunch also influenced supper, which became less important and was often squeezed out or turned into a snack. Formal "supper parties" continued into the Regency era, but they were now a late-night meal, often served with entertainment and candles for artificial lighting.
While lunch emerged as a standard meal during the 18th century, it is worth noting that mealtimes and their names have varied across cultures and historical periods. For example, in Ancient Greece, a midday meal was called "ariston" and the evening meal "deipnon", with the latter typically being the biggest meal of the day. In contrast, during the Middle Ages, the main meal of the day, called dinner, was usually consumed in the late morning after several hours of work, taking advantage of natural daylight.
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The introduction of new fruits and vegetables
The 18th century saw the introduction of several new fruits and vegetables, some of which were embraced while others were viewed with suspicion. For example, tomatoes were grown by the upper class but were feared to be poisonous, with Europeans believing that aristocrats were falling ill or dying after consuming them. This misconception arose from the use of pewter plates, which contained high levels of lead. The highly acidic tomato would leach the lead, resulting in lead poisoning.
Pineapples, first introduced to Europe in the late 1400s, continued to be a luxury item in the 18th century, highly prized by the elite. Their popularity, coupled with the challenges of growing them outside of the tropics, made them a desirable and expensive commodity. By the 1770s, the most expensive pineapples were valued at the equivalent of $17,000 to $23,000 in today's money.
Pumpkins also gained prominence during this period. In 1765, John Josselyn, a 17th-century traveller, noted the diuretic properties of pumpkins in his book, 'New-England’s Rarities'. Pumpkin pie became popular in the late 18th century, with recipes like Abigail Adams' version, which used molasses instead of sugar, adding a tart twist.
The 18th century also witnessed the introduction of sea kale and the cultivation of cucumbers in hogsheads, as described in Bernard McMahon's book, 'The American Gardener's Calendar'. Additionally, vegetables like the Leadman's Dwarf pea, Egyptian onion, Early York and Sugarloaf cabbage, red celery, and red globe artichoke were among the varieties available during this time.
While the introduction of these new fruits and vegetables expanded the culinary horizons of the time, it is important to note that overall, the consumption of fruits and vegetables was not widespread in the 18th century. They were often viewed with suspicion, and it was only in the 19th and 20th centuries that they gained wider acceptance as medical professionals recognised their nutritional value.
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The changing perception of sugar
Sugar has a long and complex history, with its perception and use changing significantly over time. By the 18th century, sugar had already been present in European diets for several centuries, but it was in this period that its consumption and production underwent a notable transformation.
Sugar first made its way to Europe through various trade routes and military campaigns. Crusaders brought sugar to Europe from the Middle East in the 11th and 12th centuries, and it was initially treated as a spice and a medicine due to its rarity and cost. Over time, sugar became more widely known and desired, and by the 16th and 17th centuries, it had become a luxury item enjoyed by the wealthy and powerful. Elaborate sugar sculptures adorned banquet tables, and sugar was used to create impressive culinary displays.
However, it was in the 18th century that sugar truly became ubiquitous in British society. The production of sugar became increasingly mechanized, with the steam engine first powering a sugar mill in Jamaica in 1768. This technological advancement, along with the establishment of domestic sugar refineries, made sugar more accessible and affordable. By 1750, sugar had surpassed grain as the most valuable commodity in European trade, with a fifth of all European imports consisting of sugar. The British consumption of sugar reflected this trend, with Great Britain consuming five times more sugar in 1770 than in 1710.
By the end of the 18th century, sugar was no longer a luxury reserved for the elite. It had become a staple in the diets of people from all social classes in England, with annual consumption estimates ranging from 30.6 lb (13.87 kg) to four kilograms per person. This widespread consumption of sugar not only transformed dietary habits but also had far-reaching economic, social, and historical implications, including its association with the exploitation and slave trade.
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The influence of immigrant groups on regional cuisine
While the 18th century saw a continuation of the shift towards modern Western cooking that began in the 17th century, the influence of immigrant groups on regional cuisine has been a more recent phenomenon, gaining momentum in the 19th and 20th centuries.
European Influence in America
European influence on American cuisine began soon after the settlement of Jamestown in 1607, with specific influences from a variety of European regions. German-speaking immigrants, for instance, introduced apple butter, based on their recipe for apfelkraut, and later brought red cabbage and rye to the American table. British influence was particularly strong in the South, with foodways from England, Scotland, Wales, and other regions leaving a lasting impact. The French, Spanish, Acadians, Germans, and Caribbeans also influenced the diverse diet of the Louisiana lowlands, which included a heavy reliance on rice and coastal seafood.
Immigrant Entrepreneurship
Immigrant groups have played a significant role in shaping the culinary landscape of their new homes by introducing new foods, flavours, and cooking techniques. In America, for example, Chinese, German, Italian, Greek, British, Jewish, and Mexican immigrants have all left their mark on the country's cuisine. Similarly, in England, Indian, Chinese, Caribbean, Middle Eastern, and Italian immigrants have popularised their traditional dishes, spices, and flavours, leading to the establishment of countless restaurants and food markets offering these cuisines.
Recovery of Traditional Foods
Immigrants also tend to recover the culinary practices and food habits of their places of origin once they settle in a new country. This can be observed in the proliferation of small shops run by immigrants, supplying their communities with products and packaged foods from their countries of origin. Over time, these shops may begin to produce fresh, locally made products that still cater to the tastes and preferences of their immigrant customers. This two-way exchange of culinary traditions enriches the food cultures of both the immigrants' original homes and their new destinations.
Dietary Shifts in the 18th Century
In the 18th century, the British diet continued to evolve, building upon the changes that began in the 17th century. The elite classes of the Islamic and Christian worlds, from Delhi to London, previously shared similar diets characterised by thick purees, spices, sweet and sour sauces, cooked vegetables, and warmed wines. By the 18th century, the British diet had shifted towards fewer spices, sauces based on fats like butter and olive oil, and the inclusion of raw fruits and vegetables. Sugar, once a ubiquitous seasoning in savoury dishes, was now reserved for the end of the meal. Peas were an integral part of the English diet during this time, as they could be dried and stored for long periods.
Nutrition and Health
The 18th century also saw the emergence of modern theories about nutrition and health. Chemists and physicians began researching the roles of calories, carbohydrates, proteins, vitamins, and minerals in digestion. However, nutritionists' focus during the 19th and early 20th centuries was largely on developing cheap but adequate diets for less affluent members of society, such as factory workers and soldiers.
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The shift from game to cattle as a protein source
During the 18th century, cattle were widely kept as livestock and played a crucial role in agriculture and transportation. Mature female cattle, known as cows, were a vital source of dairy products, including milk and butter, while male cattle, or bulls, were primarily used as draft animals to pull carts and ploughs. In addition, the meat of adult cattle, known as beef, was a valuable source of protein and had become a prominent part of the human diet.
The rise in cattle farming can be attributed to several factors. Firstly, cattle were able to adapt to a wide range of environments and climates, allowing them to be raised in various regions across Europe, Asia, and the Americas. Secondly, cattle provided a versatile range of products beyond just protein. For example, cattle hides were used for leather goods, and their dung was used as fuel and fertiliser.
In the 18th century, the British diet included white soup, which was made with veal stock and cream, and occasionally thickened with rice or breadcrumbs. Pease soup, made with dried peas, was also a popular dish during the colder months. While fruit was considered a luxury and was rarely consumed by the general population, blackberries were used for dyeing clothes, and citrus fruits became important for preventing scurvy among sailors in the Navy.
In addition to the shift towards cattle as a protein source, there were other notable changes in eating habits during the 18th century. Sugar, for example, was consumed at a rate of about four kilograms per person per year in England during this period. While sugar had previously been used as a seasoning in savoury dishes, it now featured more prominently as a sweet treat at the end of a meal.
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Frequently asked questions
The poor in the 18th century consumed vegetable soups, gruels, and porridges. In the southern colonies, the poor and slaves ate cornmeal in their breads and porridges. In the northern colonies, vegetables such as turnips, onions, cabbage, carrots, and parsnips were grown and consumed.
The rich in the 18th century had access to a variety of foods, including fruits, vegetables, meats, and dairy. They consumed meals such as white soup, which contained veal stock, cream, and almonds, and was occasionally thickened with rice or breadcrumbs. They also drank cider or wine sweetened and flavoured with nutmeg, milk, and cream.
The diet of the 18th century laid the foundation for modern Western cuisine. By the end of the 18th century, chemists and physicians began researching the roles of calories, carbohydrates, proteins, vitamins, and minerals in digestion, which led to the development of modern nutrition theories. Additionally, the 18th century saw the emergence of diet fads, with Americans trying low-carb diets and obsessing over weight loss.
