Analysis U. Garrison's treatise "Description of England"

In the second half of the twentieth century historical science on the object, the methodological level has undergone a fundamental transformation. In France, to a lesser extent in Germany, Russia and Ukraine today's emerging trend of historical study that examines the problems of everyday life from the era of the ancient world to the present. This paper analyzes the information potential of a medieval treatise "Description of England" William Harrison of the study of the diet of the English elite and ordinary people. It should be noted that Europeans began more or less systematically Eat in the second half of the twentieth century. In the Middle Ages and the early modern period was characterized by systematic crop failures that conditioned by the low level of agricultural technology and the whims of nature. French Peasant and War Jacquerie by T. Munzer were provoked by hunger. Queen Elizabeth I pursued a policy of state regulate the distribution of food to prevent a social explosion. It is clear that the diet of the British elite and ordinary people was efficiently diversed. In article the analysis narrative source about the power supply system of Englishmen in second half XVI centuries is given. Food policy in the country during the considered period is marked, the short characteristic of person Elizabeth I Tudor and an estimation of its political activity is given. The queen in the inheritance managed a question connected with constant maintenance by the foodstuffs of the population. Hunger often visited Europe during the period interesting us and consequently supply of the population by a foodstuff is one of the important questions on which decision stable position in the country depends. The author results data on a food allowance, both nobility, and the poorest levels of population. Marks a version of the menu of each social stratum. Examples of a version of prepared dishes, versions of meat of birds are resulted, and also the characteristic is given to various kinds of grain and bread from it baked. While basic consumed produce of peasants and townspeople comprised bread and hard cheese (easy to store), the scope of powers for aristocracy in this area was unlimited. Rich Britons vastly ate so called "white meat", such as cow’s milk, butter, cheese and eggs. It is worth mentioning that milk was drunk by children and old people, and butter was considered harmful for an adult person. It goes without saying that the sign of wealth was presence of a great amount of meat dishes on the table. Usually, people tried to cook dishes out of veal and goat meat. Mutton and pork were consumed much more rarely. It was conditioned by the fact that pigs were able to feed themselves during wintertime, while big and small cattle needed stocking hay for winter, therefore in autumn it was killed vastly. The Englishmen used pork for making bacon, pudding and black pudding. Among the island aristocracy poultry, such as bustard, crane, and blackbird, was in great demand. Meat courses were washed down with wine, which was of different sorts like "Bordeaux", "White", "Red", and "Muscat" ones. A great amount of wines was brought in from Spain and Italy.