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A Cultural History of Food in the Renaissance
Albala Ken
€ 104.69
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Description for A Cultural History of Food in the Renaissance
Hardback. "A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."-- Num Pages: 6 pages. BIC Classification: JHBT. Category: (G) General (US: Trade). .
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 ... Read more
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 ... Read more
Product Details
Publisher
Bloomsbury Publishing PLC
Format
Hardback
Publication date
2014
Condition
New
Number of Pages
256
Place of Publication
London, United Kingdom
ISBN
9780857850256
SKU
V9780857850256
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-5
About Albala Ken
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 ... Read more
Reviews for A Cultural History of Food in the Renaissance
[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
Louise Ellis-Barrett
Social Sciences