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A Cultural History of Food in the Renaissance

2014-05-22 History
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Release : 2014-05-22
Genre : History
Kind : eBook
Book Rating : 371/5 ( reviews)

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Book Synopsis A Cultural History of Food in the Renaissance by : Ken Albala

Download or read book A Cultural History of Food in the Renaissance written by Ken Albala. This book was released on 2014-05-22. Available in PDF, EPUB and Kindle. Book excerpt: Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Food, Social Politics and the Order of Nature in Renaissance Italy

2019 History
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Release : 2019
Genre : History
Kind : eBook
Book Rating : 393/5 ( reviews)

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Book Synopsis Food, Social Politics and the Order of Nature in Renaissance Italy by : Allen J. Grieco

Download or read book Food, Social Politics and the Order of Nature in Renaissance Italy written by Allen J. Grieco. This book was released on 2019. Available in PDF, EPUB and Kindle. Book excerpt:

Eating Right in the Renaissance

2002-02 Cooking
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Release : 2002-02
Genre : Cooking
Kind : eBook
Book Rating : 479/5 ( reviews)

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Book Synopsis Eating Right in the Renaissance by : Ken Albala

Download or read book Eating Right in the Renaissance written by Ken Albala. This book was released on 2002-02. Available in PDF, EPUB and Kindle. Book excerpt: "Albala 's engaging tour through the host of Renaissance dietary theories reminds us that our preoccupations with food and susceptibility to cranky advice about nutrition are nothing new. This is superior scholarship delivered with a light touch."—Rachel Laudan, author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage "This stimulating work is an important contribution to social and especially medical-dietetic history. Albala is the first to explore in detail the role of dietetic literature in the development of the European nation state. His book is a pleasure to read."—Melitta Weiss Adamson, editor of Food in the Middle Ages

A Cultural History of Food in the Medieval Age

2015-11-19 Cooking
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Release : 2015-11-19
Genre : Cooking
Kind : eBook
Book Rating : 915/5 ( reviews)

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Book Synopsis A Cultural History of Food in the Medieval Age by : Fabio Parasecoli

Download or read book A Cultural History of Food in the Medieval Age written by Fabio Parasecoli. This book was released on 2015-11-19. Available in PDF, EPUB and Kindle. Book excerpt: "A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--

Renaissance Food from Rabelais to Shakespeare

2016-04-08 Literary Criticism
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Release : 2016-04-08
Genre : Literary Criticism
Kind : eBook
Book Rating : 545/5 ( reviews)

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Book Synopsis Renaissance Food from Rabelais to Shakespeare by : Joan Fitzpatrick

Download or read book Renaissance Food from Rabelais to Shakespeare written by Joan Fitzpatrick. This book was released on 2016-04-08. Available in PDF, EPUB and Kindle. Book excerpt: Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.

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