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Food in early modern Europe / Ken Albala.
Van Pelt Library GT2853.E85 A43 2003
Available
- Format:
- Book
- Author/Creator:
- Albala, Ken, 1964-
- Series:
- Food through history 1542-8087
- Food through history, 1542-8087
- Language:
- English
- Subjects (All):
- Food habits--Europe--History.
- Food habits.
- Dinners and dining.
- History.
- Nutrition.
- Europe.
- Nutrition--Europe--History.
- Agriculture--Europe--History.
- Agriculture.
- Dinners and dining--Europe--History.
- Europe--Social life and customs.
- Manners and customs.
- Physical Description:
- xvii, 260 pages : illustrations ; 25 cm.
- Place of Publication:
- Westport, Conn. : Greenwood Press, 2003.
- Contents:
- 1. Food and People 1
- Population 1
- Agriculture and Land Tenures 7
- Trade and Markets 14
- World Trade and Colonial Empires 17
- 2. Ingredients 21
- Grains 21
- Legumes 27
- Vegetables 29
- Root Vegetables 33
- Leafy Vegetables 36
- Herbs 39
- Spices 44
- Fruits 49
- Nuts 55
- Condiments 57
- Meat 62
- Fowl 67
- Fish 71
- Shellfish, Molluscs and Other Creatures of the Sea 75
- Dairy 77
- Beverages 79
- 3. Cooking and the Food Professions 89
- Procedures, Equipment and Utensils 89
- Food Service Professionals 107
- Dining Establishments 112
- 4. Cuisine by Region 115
- Italy 118
- Spain and Portugal 141
- France 151
- England 164
- The Netherlands 184
- Germany 188
- 5. Religion and Food 193
- The Medieval Inheritance 193
- The Reformations 199
- The Catholic Reformation 204
- The Enlightenment and The Great Awakening 207
- The Jews 209
- 6. Diet and Nutrition 213
- Humoral Pathology 214
- Paracelsian Chemistry 223
- Iatromechanics and Other Schools of Thought 225
- 7. Food in Literature and Related Food Genres 231
- Mealtimes 231
- Food Fantasy 234
- Manners and Morals 237
- Food Farce 240
- Food Confessions 241
- Food in Fiction 242.
- Notes:
- Includes bibliographical references (pages [247]-250) and indexes.
- ISBN:
- 0313319626
- OCLC:
- 50149643
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