A cultural history of food in the early modern age. Volume 4 / Beat Kümin (ed).

Format:

Book

Contributor:

Kümin, Beat A.

Language:

English

Subjects (All):

Food habits--History.

Food habits.

Food--Social aspects--History.

Food.

Physical Description:

1 online resource (x, 262 pages)

Edition:

1st ed.

Place of Publication:

London : Bloomsbury Academic, 2014.

Summary:

"The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age 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:

9781350044548 (online)

Access Restriction:

Restricted for use by site license.