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Author: Beat Kümin Publisher: Bloomsbury Publishing ISBN: 135099538X Category : History Languages : en Pages : 289
Book Description
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 à la française. 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.
Author: Beat Kümin Publisher: Bloomsbury Publishing ISBN: 135099538X Category : History Languages : en Pages : 289
Book Description
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 à la française. 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.
Author: Beat A. Kümin Publisher: ISBN: 9781350044548 Category : Food Languages : en Pages : 262
Book Description
"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 9la franð̀Đise. 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."--Bloomsbury Publishing.
Author: Beat Kümin Publisher: Bloomsbury Publishing ISBN: 1350995789 Category : History Languages : en Pages : 290
Book Description
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 à la française. 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.
Author: Amy Bentley Publisher: ISBN: 9781474270755 Category : Food Languages : en Pages : 272
Book Description
"A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Together, the six volumes cover almost 3,000 years of food and its physical, spiritual, social and cultural dimensions."--Site web de l'éditeur.
Author: Ken Albala Publisher: Bloomsbury Publishing ISBN: 1350995371 Category : History Languages : en Pages : 257
Book Description
Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance 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.
Author: Amy Bentley Publisher: Bloomsbury Publishing ISBN: 1350995401 Category : History Languages : en Pages : 289
Book Description
In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the 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.
Author: Egon Friedell Publisher: Transaction Publishers ISBN: 1412820979 Category : Science Languages : en Pages : 496
Book Description
This is the second volume of Friedell's monumental A Cultural History of the Modern Age. A key figure in the flowering of Viennese culture between the two world wars, this three volume work is considered his masterpiece. The centuries covered in this second volume mark the victory of the scientifi c mind: in nature-research, language-research, politics, economics, war, even morality, poetry, and religion. All systems of thought produced in this century, either begin with the scientifi c outlook as their foundation or regard it as their highest and fi nal goal. Friedell claims three main streams pervade the eighteenth century: Enlightenment, Revolution, and Classicism. In ordinary use, by "Enlightenment" we mean an extreme rationalistic tendency of which preliminary stages were noted in the seventeenth century. Th e term "Classicism", is well understood. Under the term "Revolution" Friedell includes all movements directed against what has been dominant and traditional. Th e aims of such movements were remodeling the state and society, banning all esthetic canons, and dethronement of reason by sentiment, all in the name of the "Return to Nature." Th e Enlightenment tendency might be seen as laying the ground for an age of revolution. Th is second volume continues Friedell's dramatic history of the driving forces of the twentieth century.
Author: Christopher Kissane Publisher: Bloomsbury Publishing ISBN: 1350008478 Category : History Languages : en Pages : 240
Book Description
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.
Author: Beat Kümin
Author: Beat Kümin
Author: Beat A. Kümin
Author: Ken Albala
Author: Beat A. Kümin
Author: Beat Kümin
Author: Amy Bentley
Author: Ken Albala
Author: Amy Bentley
Author: Egon Friedell
Author: Christopher Kissane