Food in Early Modern Europe (Google eBook)

Front Cover
Greenwood Publishing Group, 2003 - Cooking - 260 pages
5 Reviews

Rarely do we read about the roles of food in history. Yet its study offers us a humanizing look at those who lived before us. This unique book examines food's importance during the massive evolution of Europe following the Middle Ages. It was a time when even forks and table manners were remarkable and new. Food became a cardinal concern in explorations of the New World, as well as a fundamental element of global trade. Agricultural revolution gave rise to new farming methods. Science illuminated diet and nutrition. Food historian Ken Albala has written the perfect book for students and other readers interested in the myriad aspects of food in Early Modern Europe.

This book answers such questions as: Why did people toil and travel for certain foods, such as spices, when they were already surrounded by an abundance of edible plants at home? How did foods fit in the ritual life of the ordinary villager? Why were people expected to avoid meat for long periods? Why were nobles and peasants expected to eat different food than the lower classes? How did cooking methods differ from our own? This guide also includes many period recipes, never before available in English, along with evocative illustrations and a timeline.

  

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LibraryThing Review

User Review  - rrainer - LibraryThing

I quibbled with myself a lot about what to rate this, but I finally came down in the middle because there were a lot of bits I found enjoyable and informative, even when there were a lot of others ... Read full review

Review: Food in Early Modern Europe

User Review  - Tara Brabazon - Goodreads

A beautifully written book, Albala has configured a fascinating history of food in early modern Europe. There is attention to religion, the preparation of food, but also the available food during this ... Read full review

Contents

FOOD AND PEOPLE
1
AGRICULTURE AND LAND TENURES
7
TRADE AND MARKETS
14
WORLD TRADE AND COLONIAL EMPIRES
17
INGREDIENTS
21
LEGUMES
27
VEGETABLES
29
ROOT VEGETABLES
33
SPAIN AND PORTUGAL
141
FRANCE
151
ENGLAND
164
THE NETHERLANDS
184
GERMANY
188
RELIGION AND FOOD
193
THE REFORMATIONS
199
THE CATHOLIC REFORMATION
204

LEAFY VEGETABLES
36
HERBS
39
SPICES
44
FRUITS
49
NUTS
55
CONDIMENTS
57
MEAT
62
FOWL
67
FISH
71
SHELLFISH MOLLUSCS AND OTHER CREATURES OF THE SEA
75
DAIRY
77
BEVERAGES
79
COOKING AND THE FOOD PROFESSIONS
89
FOOD SERVICE PROFESSIONALS
107
DINING ESTABLISHMENTS
112
CUISINE BY REGION
115
ITALY
118
THE ENLIGHTENMENT AND THE GREAT AWAKENING
207
THE JEWS
209
DIET AND NUTRITION
213
HUMORAL PATHOLOGY
214
PARACELSIAN CHEMISTRY
223
IATROMECHANICS AND OTHER SCHOOLS OF THOUGHT
225
FOOD IN LITERATURE AND RELATED FOOD GENRES
231
FOOD FANTASY
234
MANNERS AND MORALS
237
FOOD FARCE
240
FOOD CONFESSIONS
241
FOOD IN FICTION
242
CONCLUSION
245
SUGGESTED FURTHER READINGS
247
SUBJECT INDEX
251
RECIPE INDEX
259
Copyright

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About the author (2003)

KEN ALBALA is Associate Professor in the History Department at the University of the Pacific, Stockton, California. He specializes in food history and is the author of Eating Right in the Renaissance (2001).

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