Overview

Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe’s culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval 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.

Full Product Details

Author:   Massimo Montanari
Publisher:   Bloomsbury Publishing PLC
Imprint:   Berg Publishers
Volume:   2
Dimensions:   Width: 17.20cm , Height: 1.80cm , Length: 24.40cm
Weight:   0.653kg
ISBN:  

9780857850249

ISBN 10:   0857850245
Pages:   256
Publication Date:   22 May 2014
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Series Preface Introduction Massimo Montanari, University of Bologna, Italy 1 Food Production Alfio Cortonesi, University of Tuscia, Viterbo, Italy 2 Food Systems Pere Benit, Univeristy of Lleida, Spain 3 Food Security Giuliano Pinto, University of Florence, Italy 4 Food and Politics Jean-Pierre Devroey, Universite Libre de Bruxelles, Belgium 5 Eating Out in the Early and High Middle Ages Alban Gautier, Universite du Littoral Cote d'Opale, Boulogne-sur-Mer, France 6 Professional Cooking, Kitchens, and Service Work Melitta Weiss Adamson, University of Western Ontario, Canada 7 Family and Domesticity Gabriella Piccinni, University of Siena, Italy 8 Body and Soul Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy 9 Food Representations Bruno Andreolli, University of Bologna, Italy 10 World Developments Fabio Parasecoli, The New School, NYC, USA Notes Bibliography Notes on Contributors Index

Reviews

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. --Louise Ellis-Barrett, Social Sciences

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. - Louise Ellis-Barrett, Social Sciences

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. Louise Ellis-Barrett, Social Sciences

Author Information

Massimo Montanari is Professor of Medieval History and Food History at the University of Bologna, Italy. His many studies on the history of food culture have been widely translated.

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