A cultural history of food in the Renaissance. Volume 3 / Ken Albala (ed).

Format:

Book

Contributor:

Albala, Ken, 1964-

Language:

English

Subjects (All):

Food habits--History.

Food habits.

Food--Social aspects--History.

Food.

Physical Description:

1 online resource (x, 234 pages)

Edition:

1st ed.

Place of Publication:

London : Bloomsbury Academic, 2014.

Summary:

"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."--Bloomsbury Publishing.

Notes:

Includes bibliographical references.

Electronic reproduction. London : Bloomsbury Publishing, 2014. Available via World Wide Web. Access limited by licensing agreement. s2014 dcunns

ISBN:

9781350044531 (online)

Access Restriction:

Restricted for use by site license.