Dr Paul Lloyd

Contact detailsDr Paul Lloyd

  • Office: Attenborough 704
  • Tel: 0116 2231235
  • Email: psl6@le.ac.uk

Personal details

Originally from Warwickshire, I received a BA Hons degree in history at the University of Warwick; and, under the supervision of professors Christopher Dyer and David Gentilcore, I went on to complete my PhD in early modern English social and cultural history here at the University of Leicester. The focus of my doctoral study was relating food practices with ideas of ‘self’ and ‘otherness’ between the Reformation and the British Civil Wars.

Teaching

Examples of my teaching include:

HS1005 From Renaissance to Enlightenment: Early Modern Europe 1475-1750 HS1100 People and Places – Gerrard Winstanley: A seventeenth-century radical socialist HS2240 Histories of Medicine HS2500 Historian’s Craft HS3678 Food and Health in Europe, 1500–1750 HS7034 Patients and Practitioners (MA module)

Research

My main interest now is medical dietary history of Britain from 1550 to 1800. Much of this focuses on linking dietary regimes with changing perceptions of healthfulness. I have presented papers at seminars, workshops and conferences nationally and internationally.

Publications

• Food and Social Identity in England 1540-1640: Eating to Impress (London and New York: Bloomsbury, 2015).

• ‘The Lemon: A Medical Cure-All in the Early Modern British Countryside’, in Patrick Fournier and Claude Grimmer (eds) Médecine et santé dans la campagne du Moyen Âge au présent (Berne: Peter Lang, Forthcoming 2018).

• ‘The Changing Status of Offal: a fashionable food in England between 1545 and 1655’, Food, Culture and Society 15:1 (2012), pp. 61-75.

• ‘Nutritious Foods and Consumption Choices in the Early Modern Period’, Social History of Medicine 24:1 (2011), pp. 161-5.

• ‘Making Waterfowl Safe to Eat: Medical Opinion and the Science of Transforming Hurtful Nature in Early Seventeenth-century England’, Food and History 11:1 (2013), pp. 35-55.

• ‘Dietary Advice and Fruit Eating in Late Tudor and Early Stuart England’, Journal of the History of Medicine and Allied Sciences 67:4 (2012), pp. 553-86.

• Review of Craig Muldrew, ‘Food, Energy and the Creation of Industriousness: Work and Material Culture in Agrarian England, 1550-1780’ (Cambridge, 2011) in Food and History 10:1 (December, 2012), pp 219-20.

• Review of Anne Stobart, 'Household Medicine in Seventeenth Century England' (London: Bloomsbury, 2016) in American Institute of the History of Pharmacy (2017).

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