Consumer Revolution? Food, Things and Fashion in England 1500-1800: Sources (HIH3597)
|Staff||Professor Jane Whittle - Convenor|
|Pre-requisites||At least 90 credits of History at level 1 and/or level 2|
|Co-requisites||HIH3598 Consumer Revolution? Food, Things and Fashion in England 1500-1800 : Context|
|Duration of Module||Term 1: 11 weeks; Term 2: 11 weeks;|
This module examines the changing nature of consumption in early modern England, ranging from changes in diet and clothing, to housing, furnishings and fine art. It looks at the way new items such as tea, coffee, clocks, forks and cotton clothing, were accepted and adapted into everyday life, and asks whether by the eighteenth century, these changes constituted a 'consumer revolution'. The module will draw upon a wide range of primary sources, including illustrations and the objects themselves, as well as inventories, accounts, personal documents, trade records and early modern literature. It investigates where these goods came from, how they were marketed and acquired by consumers; it examines how and why new patterns of consumption were adopted, and who by.
ILO: Module-specific skills
- 1. Obtain a detailed knowledge of the range and type of sources emerging from this period, alongside an ability to evaluate them effectively
- 2. Ability to compare and contrast different sources and to harness a diverse range of sources to form an argument.
- 3. Obtain an in-depth, specialist knowledge of those sources forming the basis of the presentation.
ILO: Discipline-specific skills
- 4. Ability to analyse closely complex original sources and to assess their reliability as historical evidence
- 5. Ability to focus on and comprehend complex texts and other types of evidence.
- 6. Ability to understand and deploy historical terminology correctly.
ILO: Personal and key skills
- 8. Independent and autonomous study and group work, including presentation of material for group discussion, developed through the mode of learning.
- 9. Ability to digest, select and organise material to produce, to a deadline, a coherent and cogent argument, developed through the mode of assessment.
- 10. Ability to present complex arguments orally.
After an introductory session on the meaning of consumption, the following topics will be covered: food and diet, drinking and sociability; cooking and dining; elite houses; vernacular houses, furnishing the home; new things (clocks and mirrors); elite fashion; men’s clothes; plebeian fashion; purchasing goods; shopping and gender; was there a ‘Consumer revolution’? Different theoretical approaches will also be considered such as Norbert Elias on manners and etiquette; anthropological work on gifts and commodities; and Thorsten Veblen on emulation.There will be at least two trips during the module to a local museum and other relevant locations.
Learning activities and teaching methods (given in hours of study time)
|Scheduled Learning and Teaching Activities||Guided independent study||Placement / study abroad|
Details of learning activities and teaching methods
|Category||Hours of study time||Description|
|Scheduled learning and teaching activities||44||seminars (22 x 2hr)|
|Guided independent study||256||Reading and preparation for seminars and presentations|
Summative assessment (% of credit)
|Coursework||Written exams||Practical exams|
Details of summative assessment
|Form of assessment||% of credit||Size of the assessment (eg length / duration)||ILOs assessed||Feedback method|
|Portfolio||80||6,000 Words||1-9||Written and verbal|
|Presentation||20||20-30 minutes||1-10||Written and verbal|
Details of re-assessment (where required by referral or deferral)
|Original form of assessment||Form of re-assessment||ILOs re-assessed||Timescale for re-assessment|
|Presentation||Written transcript of 20 minute presentation.||1-10||Referral/deferral period|
Indicative learning resources - Basic reading
Module has an active ELE page?
Available as distance learning?
Last revision date