Synopses & 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.
Review
Historian Albala explores the complex and interrelated changes that took place in the production and consumption of food in Europe roughly between 1504 and 1800, from first contact with the New World to the beginning of the Industrial Revolution....Public libraries and undergraduate collections.Choice
Review
Food in Early Modern Europe is a successful survey of a long period of time, a handful of nations (which include even more regional cultures), and a variety of foodstuffs. The inter-relation of historical issues with the theme of food is easily carried throughout the book. The writing is altogether accessible. Indeed, the book would be fine for high school students as well as college students or adults with an interest in the area. Tecommended for public and academic libraries.E-Streams
Review
In clear prose with a conscience avoidance of scholarly jargon, Albalas text provides a solid overview of Western European food history from 1500 to 1800 with a clear focus on the early modern period....Food in Early Modern Europe provides a useful introductory overview that should serve as a model of scholarship for anyone interested in food-historical narratives, regardless of the time period or region. It is an excellent reference work, equipped with rigorous subject and recipe indexes as well as a detailed biography arranged according to chapters....[a] concisely written and rigorously researched tour of European eating that is not only an excellent reference tool for students but also a springboard for continued scholarship.H-Net:Humanities and Social Sciences Online
Synopsis
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. Included are many period recipes, never before available in English, along with evocative illustrations and a timeline.
Synopsis
e during the massive evolution of Europe following the Middle Ages.
Synopsis
This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.
About the Author
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).
Table of Contents
Time Line
Introduction
Food and People
Ingredients
Cooking
Cuisine by Region
Religion and Food
Concepts of Diet and Nutrition
Food in Literature and Related Food Genres
Conclusion
Suggested Further Readings
Index