A Cultural History of Food in the Renaissance

November 19, 2015|
A Cultural History of Food in the Renaissance by Ken Albala
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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 Renaissancepresents 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.
Ken Albalais Professor of History at the University of the Pacific, USA and author of many books, includingEating Right in the Renaissance;Food in Early Modern Europe;The Banquet: Dining in the Great Courts of Late Renaissance Europe;Beans: A History; andThe Lost Art of Real Cooking. He is editor ofFood Cultures of the World Encycloped...
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Title:A Cultural History of Food in the Renaissance
Format:Paperback
Product dimensions:256 pages, 9.61 X 6.65 X 0 in
Shipping dimensions:256 pages, 9.61 X 6.65 X 0 in
Published:November 19, 2015
Publisher:Bloomsbury Academic
Language:English
Appropriate for ages:All ages
ISBN - 13:9781474269926

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