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This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.
Book Synopsis Food in Early Modern Europe by : Ken Albala
Download or read book Food in Early Modern Europe written by Ken Albala and published by Greenwood. This book was released on 2003-02-28 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.
Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.
Book Synopsis Food, Religion and Communities in Early Modern Europe by : Christopher Kissane
Download or read book Food, Religion and Communities in Early Modern Europe written by Christopher Kissane and published by Bloomsbury Publishing. This book was released on 2018-06-14 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.
Piero Camporesi is one of the most original and exciting cultural historians in Europe today. In this remarkable book he examines the imaginative world of poor and ordinary people in pre-industrial Europe, exploring their everyday preoccupations, fears and fantasies. Camporesi develops the startling claim that many people in early modern Europe lived in a state of almost permanent hallucination, drugged by their hunger or by bread adulterated with hallucinogenic herbs. The use of opiate products, administered even to children and infants, was widespread and was linked to a popular mythology in which herbalists and exorcists were important cultural figures. Through a careful reconstruction of the everyday imaginative life of peasants, beggars and the poor, Camporesi presents a vivid and disconcerting image of early modern Europe as a vast laboratory of dreams. Bread of Dreams is a rich and engaging book which provides a fresh insight into the everyday life and attitudes of people in pre-industrial Europe. Camporesi's vision is breathtaking and his work will be much discussed among social and cultural historians. This edition includes a Preface by Roy Porter, Professor of the History of Medicine at the Wellcome Institute for the History of Medicine.
Book Synopsis Bread of Dreams by : Piero Camporesi
Download or read book Bread of Dreams written by Piero Camporesi and published by John Wiley & Sons. This book was released on 2023-07-17 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Piero Camporesi is one of the most original and exciting cultural historians in Europe today. In this remarkable book he examines the imaginative world of poor and ordinary people in pre-industrial Europe, exploring their everyday preoccupations, fears and fantasies. Camporesi develops the startling claim that many people in early modern Europe lived in a state of almost permanent hallucination, drugged by their hunger or by bread adulterated with hallucinogenic herbs. The use of opiate products, administered even to children and infants, was widespread and was linked to a popular mythology in which herbalists and exorcists were important cultural figures. Through a careful reconstruction of the everyday imaginative life of peasants, beggars and the poor, Camporesi presents a vivid and disconcerting image of early modern Europe as a vast laboratory of dreams. Bread of Dreams is a rich and engaging book which provides a fresh insight into the everyday life and attitudes of people in pre-industrial Europe. Camporesi's vision is breathtaking and his work will be much discussed among social and cultural historians. This edition includes a Preface by Roy Porter, Professor of the History of Medicine at the Wellcome Institute for the History of Medicine.
CHOICE Outstanding Academic Title 2016 Food and Health in Early Modern Europe is both a history of food practices and a history of the medical discourse about that food. It is also an exploration of the interaction between the two: the relationship between evolving foodways and shifting medical advice on what to eat in order to stay healthy. It provides the first in-depth study of printed dietary advice covering the entire early modern period, from the late-15th century to the early-19th; it is also the first to trace the history of European foodways as seen through the prism of this advice. David Gentilcore offers a doctor's-eye view of changing food and dietary fashions: from Portugal to Poland, from Scotland to Sicily, not forgetting the expanding European populations of the New World. In addition to exploring European regimens throughout the period, works of materia medica, botany, agronomy and horticulture are considered, as well as a range of other printed sources, such as travel accounts, cookery books and literary works. The book also includes 30 illustrations, maps and extensive chapter bibliographies with web links included to further aid study. Food and Health in Early Modern Europe is the essential introduction to the relationship between food, health and medicine for history students and scholars alike.
Book Synopsis Food and Health in Early Modern Europe by : David Gentilcore
Download or read book Food and Health in Early Modern Europe written by David Gentilcore and published by Bloomsbury Publishing. This book was released on 2015-11-19 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: CHOICE Outstanding Academic Title 2016 Food and Health in Early Modern Europe is both a history of food practices and a history of the medical discourse about that food. It is also an exploration of the interaction between the two: the relationship between evolving foodways and shifting medical advice on what to eat in order to stay healthy. It provides the first in-depth study of printed dietary advice covering the entire early modern period, from the late-15th century to the early-19th; it is also the first to trace the history of European foodways as seen through the prism of this advice. David Gentilcore offers a doctor's-eye view of changing food and dietary fashions: from Portugal to Poland, from Scotland to Sicily, not forgetting the expanding European populations of the New World. In addition to exploring European regimens throughout the period, works of materia medica, botany, agronomy and horticulture are considered, as well as a range of other printed sources, such as travel accounts, cookery books and literary works. The book also includes 30 illustrations, maps and extensive chapter bibliographies with web links included to further aid study. Food and Health in Early Modern Europe is the essential introduction to the relationship between food, health and medicine for history students and scholars alike.
Scorned since antiquity as low and animal, the sense of taste is celebrated today as an ally of joy, a source of adventure, and an arena for pursuing sophistication. The French exalted taste as an entrée to ecstasy, and revolutionized their cuisine and language to express this new way of engaging with the world. Viktoria von Hoffmann explores four kinds of early modern texts--culinary, medical, religious, and philosophical--to follow taste's ascent from the sinful to the beautiful. Combining food studies and sensory history, she takes readers on an odyssey that redefined a fundamental human experience. Scholars and cooks rediscovered a vast array of ways to prepare and present foods. Far-sailing fleets returned to Europe bursting with new vegetables, exotic fruits, and pungent spices. Hosts refined notions of hospitality in the home while philosophers pondered the body and its perceptions. As von Hoffmann shows, these labors produced a sea change in perception and thought, one that moved taste from the base realm of the tongue to the ethereal heights of aesthetics.
Book Synopsis From Gluttony to Enlightenment by : Viktoria von Hoffmann
Download or read book From Gluttony to Enlightenment written by Viktoria von Hoffmann and published by University of Illinois Press. This book was released on 2016-12-08 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scorned since antiquity as low and animal, the sense of taste is celebrated today as an ally of joy, a source of adventure, and an arena for pursuing sophistication. The French exalted taste as an entrée to ecstasy, and revolutionized their cuisine and language to express this new way of engaging with the world. Viktoria von Hoffmann explores four kinds of early modern texts--culinary, medical, religious, and philosophical--to follow taste's ascent from the sinful to the beautiful. Combining food studies and sensory history, she takes readers on an odyssey that redefined a fundamental human experience. Scholars and cooks rediscovered a vast array of ways to prepare and present foods. Far-sailing fleets returned to Europe bursting with new vegetables, exotic fruits, and pungent spices. Hosts refined notions of hospitality in the home while philosophers pondered the body and its perceptions. As von Hoffmann shows, these labors produced a sea change in perception and thought, one that moved taste from the base realm of the tongue to the ethereal heights of aesthetics.
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
Book Synopsis Cooking in Europe, 1250-1650 by : Ken Albala
Download or read book Cooking in Europe, 1250-1650 written by Ken Albala and published by Bloomsbury Publishing USA. This book was released on 2006-06-30 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
This volume surveys recent studies of the metaphorical and material facets of food in medieval and early modern Europe. Ranging from literary, historical, and political analyses to archaeological and botanical ones, this collection explores food as a nexus of pre-modern European culture. Food and feasting are understood not simply as the consumption of material goods but also as the figurative and symbolic representations of culture, which Mauss has termed a 'total social fact'. To understand the myriad ways in which discourses about food and feasting are mobilized during this period is to better understand the fundamental role food and feasting played in the development of Europeans' habitual patterns of behaviour and of thought.
Book Synopsis At the Table by : Timothy J. Tomasik
Download or read book At the Table written by Timothy J. Tomasik and published by Brepols Publishers. This book was released on 2007 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume surveys recent studies of the metaphorical and material facets of food in medieval and early modern Europe. Ranging from literary, historical, and political analyses to archaeological and botanical ones, this collection explores food as a nexus of pre-modern European culture. Food and feasting are understood not simply as the consumption of material goods but also as the figurative and symbolic representations of culture, which Mauss has termed a 'total social fact'. To understand the myriad ways in which discourses about food and feasting are mobilized during this period is to better understand the fundamental role food and feasting played in the development of Europeans' habitual patterns of behaviour and of thought.
'Early Modern' is a term applied to the period which falls between the end of the middle ages and the beginning of the nineteenth century. This book provides a comprehensive introduction to Europe in this period, exploring the changes and transitions involved in the move towards modernity. Nine newly commissioned chapters under the careful editorship of Euan Cameron cover social, political, economic, and cultural perspectives, all contributing to a full and vibrant picture of Europe during this time. The chapters are organized thematically, and consider the evolving European economy and society, the impact of new ideas on religion, and the emergence of modern political attitudes and techniques. The text is complemented with many illustrations throughout to give a feel of the changes in life beyond the raw historical data.
Book Synopsis Early Modern Europe by : Euan Cameron
Download or read book Early Modern Europe written by Euan Cameron and published by OUP Oxford. This book was released on 2001-02-15 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Early Modern' is a term applied to the period which falls between the end of the middle ages and the beginning of the nineteenth century. This book provides a comprehensive introduction to Europe in this period, exploring the changes and transitions involved in the move towards modernity. Nine newly commissioned chapters under the careful editorship of Euan Cameron cover social, political, economic, and cultural perspectives, all contributing to a full and vibrant picture of Europe during this time. The chapters are organized thematically, and consider the evolving European economy and society, the impact of new ideas on religion, and the emergence of modern political attitudes and techniques. The text is complemented with many illustrations throughout to give a feel of the changes in life beyond the raw historical data.
Thoroughly updated best-selling textbook with new learning features. This acclaimed textbook has unmatched breadth of coverage and a global perspective.
Book Synopsis Early Modern Europe, 1450-1789 by : Merry E. Wiesner
Download or read book Early Modern Europe, 1450-1789 written by Merry E. Wiesner and published by Cambridge University Press. This book was released on 2013-02-21 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thoroughly updated best-selling textbook with new learning features. This acclaimed textbook has unmatched breadth of coverage and a global perspective.
It is often assumed that natural philosophy was the forerunner of early modern natural sciences. But where did these sciences’ systematic observation and experimentation get their starts? In Materials and Expertise in Early Modern Europe, the laboratories, workshops, and marketplaces emerge as arenas where hands-on experience united with higher learning. In an age when chemistry, mineralogy, geology, and botany intersected with mining, metallurgy, pharmacy, and gardening, materials were objects that crossed disciplines. Here, the contributors tell the stories of metals, clay, gunpowder, pigments, and foods, and thereby demonstrate the innovative practices of technical experts, the development of the consumer market, and the formation of the observational and experimental sciences in the early modern period. Materials and Expertise in Early Modern Europe showcases a broad variety of forms of knowledge, from ineffable bodily skills and technical competence to articulated know-how and connoisseurship, from methods of measuring, data gathering, and classification to analytical and theoretical knowledge. By exploring the hybrid expertise involved in the making, consumption, and promotion of various materials, and the fluid boundaries they traversed, the book offers an original perspective on important issues in the history of science, medicine, and technology.
Book Synopsis Materials and Expertise in Early Modern Europe by : Ursula Klein
Download or read book Materials and Expertise in Early Modern Europe written by Ursula Klein and published by University of Chicago Press. This book was released on 2010-04-15 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is often assumed that natural philosophy was the forerunner of early modern natural sciences. But where did these sciences’ systematic observation and experimentation get their starts? In Materials and Expertise in Early Modern Europe, the laboratories, workshops, and marketplaces emerge as arenas where hands-on experience united with higher learning. In an age when chemistry, mineralogy, geology, and botany intersected with mining, metallurgy, pharmacy, and gardening, materials were objects that crossed disciplines. Here, the contributors tell the stories of metals, clay, gunpowder, pigments, and foods, and thereby demonstrate the innovative practices of technical experts, the development of the consumer market, and the formation of the observational and experimental sciences in the early modern period. Materials and Expertise in Early Modern Europe showcases a broad variety of forms of knowledge, from ineffable bodily skills and technical competence to articulated know-how and connoisseurship, from methods of measuring, data gathering, and classification to analytical and theoretical knowledge. By exploring the hybrid expertise involved in the making, consumption, and promotion of various materials, and the fluid boundaries they traversed, the book offers an original perspective on important issues in the history of science, medicine, and technology.
