Overview

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.

Full Product Details

Author:   Ken Albala (University of the Pacific, USA) ,  Peter Scholliers (Vrije Universiteit Brussel Belgium)
Publisher:   Bloomsbury Publishing PLC
Imprint:   Berg Publishers
Volume:   3
Dimensions:   Width: 17.20cm , Height: 1.60cm , Length: 24.40cm
Weight:   0.607kg
ISBN:  

9780857850256

ISBN 10:   0857850253
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 Ken Albala, University of the Pacific, USA 1 Food Production 29 Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy 2 Food Systems: Pepper, Herring, and Beer Michael Krondl, Independent Scholar, USA 3 Food Security, Safety, and Crises Philip Slavin, McGill University, Canada 4 Food and Politics Eric R. Dursteler, Brigham Young University, USA 5 Eating Out Paul Freedman, Yale University, USA 6 Professional Cooking, Kitchens, and Service Work Ken Albala, University of the Pacific, USA 7 Family and Domesticity Alison A. Smith, Wagner College, USA 8 Body and Soul Joan Fitzpatrick, Loughborough University, UK 9 Food in Painting Gillian Riley, Independent Scholar 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. <i>Louise Ellis-Barrett, Social Sciences</i>

Author Information

Ken Albala is Professor of History at the University of the Pacific, USA and author of many books, including Eating Right in the Renaissance; Food in Early Modern Europe; The Banquet: Dining in the Great Courts of Late Renaissance Europe; Beans: A History; and The Lost Art of Real Cooking. He is editor of Food Cultures of the World Encyclopedia and coeditor of the journal, Food, Culture & Society.

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