Eating right in the Renaissance /
Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry agai...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Berkeley :
University of California Press,
©2002.
|
| Series: | California studies in food and culture ;
2. |
| Subjects: |
MARC
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| 100 | 1 | |a Albala, Ken, |d 1964- | |
| 245 | 1 | 0 | |a Eating right in the Renaissance / |c Ken Albala. |
| 260 | |a Berkeley : |b University of California Press, |c ©2002. | ||
| 300 | |a ix, 315 pages [8] pages of plates : |b illustrations ; |c 24 cm. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 490 | 1 | |a California series in food and culture ; |v 2 | |
| 504 | |a Includes bibliographical references (pages 295-308) and index. | ||
| 505 | 0 | |a 1. Overview of the Genre -- 2. The Human Body: Humors, Digestion, and the Physiology of Nutrition -- 3. Food: Qualities, Substance, and Virtues -- 4. External Factors -- 5. Food and the Individual -- 6. Food and Class -- 7. Food and Nation -- 8. Medicine and Cuisine -- Postscript: The End of a Genre and Its Legacy. | |
| 520 | |a Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories the connections among food, exercise, and sex the changing relationship between medicine and cuisine and much more. | ||
| 650 | 0 | |a Gastronomy. | |
| 650 | 0 | |a Food habits |z Europe |x History. | |
| 650 | 0 | |a Food habits. | |
| 651 | 0 | |a Europe. | |
| 655 | 7 | |a History. |2 fast |0 (OCoLC)fst01411628 | |
| 830 | 0 | |a California studies in food and culture ; |v 2. | |
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| 956 | 4 | 1 | |3 Table of contents |u http://catdir.loc.gov/catdir/toc/ucal041/00067229.html |
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| 956 | 4 | 2 | |3 Contributor biographical information |u http://catdir.loc.gov/catdir/bios/ucal052/00067229.html |
| 956 | 4 | 2 | |3 Publisher description |u http://catdir.loc.gov/catdir/description/ucal042/00067229.html |
| 956 | 4 | 2 | |u http://lib.leeds.ac.uk/search/febook3233791 |z This title is also available as an eBook. Click here. |
| 956 | 4 | 2 | |u http://lib.leeds.ac.uk/record=b3233791 |z This title is also available in print. Click here. |
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| 907 | |a 1462767 |b 07-17-10 |c 05-24-10 | ||
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