In the Medieval Age
著者
書誌事項
In the Medieval Age
(A cultural history of food / general editors, Fabio Parasecoli and Peter Scholliers, v. 2)
Bloomsbury, 2013
- : hb
- タイトル別名
-
A cultural history of food in the Medieval Age
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
"First published in 2012 by Berg" --T.p. verso
"Reprinted by Bloomsbury Academic 2013" --T.p. verso
Includes bibliographical references (p. [197]-219) and index
内容説明・目次
内容説明
Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals.
A Cultural History of Food in the Medieval 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
Massimo Montanari, University of Bologna, Italy
1 Food Production
Alfio Cortonesi, University of Tuscia, Viterbo, Italy
2 Food Systems
Pere Benit, Univeristy of Lleida, Spain
3 Food Security
Giuliano Pinto, University of Florence, Italy
4 Food and Politics
Jean-Pierre Devroey, Universite Libre de Bruxelles, Belgium
5 Eating Out in the Early and High Middle Ages
Alban Gautier, Universite du Littoral Cote d'Opale, Boulogne-sur-Mer, France
6 Professional Cooking, Kitchens, and Service Work
Melitta Weiss Adamson, University of Western Ontario, Canada
7 Family and Domesticity
Gabriella Piccinni, University of Siena, Italy
8 Body and Soul
Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy
9 Food Representations
Bruno Andreolli, University of Bologna, Italy
10 World Developments
Fabio Parasecoli, The New School, NYC, USA
Notes
Bibliography
Notes on Contributors
Index
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