A Cultural History of Food in the Renaissance

Ken Albala editor

Format:Paperback

Publisher:Bloomsbury Publishing PLC

Published:19th Nov '15

Currently unavailable, and unfortunately no date known when it will be back

A Cultural History of Food in the Renaissance cover

A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Each of the six volumes explores the same themes, allowing readers to trace developments across time.

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.

[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 *

ISBN: 9781474269926

Dimensions: unknown

Weight: 413g

256 pages