A cultural history of food in the early modern age
著者
書誌事項
A cultural history of food in the early modern age
（A cultural history of food / general editors, Fabio Parasecoli and Peter Scholliers, v. 4）
Bloomsbury Academic, 2016, c2012
大学図書館所蔵 件 / 全1件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
"Hardback edition first published in 2012 by Berg Publishers" --T.p. verso
Includes bibliographical references (p. [223]-257) and index
内容説明・目次
内容説明
The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining a la francaise. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations.
A Cultural History of Food in the Early Modern Age 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.
目次
Series Preface
Introduction
Beat Kumin, University of Warwick, UK
1 Food Production
Govind Sreenivasan, Brandeis University, USA
2 Food Systems: Central-Decentral Networks
Anne Radeff, University of Bern, Switzerland
3 Food Security, Safety, and Crises
Pier Paolo Viazzo, University of Turin, Italy
4 Food and Politics: The Power of Bread in European Culture
Victor Magagna, University of California San Diego, USA
5 Eating Out in Early Modern Europe
Beat Kumin, University of Warwick, UK
6 Professional Cooking, Kitchens, and Service Work: Accomplisht Cookery
Sara Pennell, Roehampton University, UK
7 Family and Domesticity: Cooking, Eating, and Making Homes
Sara Pennell, Roehampton University, UK
8 Body and Soul, or Living Physically in the Kitchen
David Gentilcore, University of Leicester, UK
9 Food Representations in Early Modern Europe: Powerful Appetites
Brian Cowan, McGill University, Canada
10 World Developments: The Early Modern Age
Fabio Parasecoli, The New School, New York City, USA
Notes
Bibliography
Notes on Contributors
Index
「Nielsen BookData」 より
