Food in Early Modern Europe

Subjects:

• History » European History -- Early Modern/Renaissance
• Popular Culture » Food
• Anthropology » Cultural Anthropology

Reviews:

• Historian Albala explores the complex and interrelated changes that took place in the production and consumption of food in Europe roughly between 1504 and 1800, from first contact with the New World to the beginning of the Industrial Revolution....Public libraries and undergraduate collections.
  —Choice December 2003
• In clear prose with a conscience avoidance of scholarly jargon, Albalas text provides a solid overview of Western European food history from 1500 to 1800 with a clear focus on the early modern period....Food in Early Modern Europe provides a useful introductory overview that should serve as a model of scholarship for anyone interested in food-historical narratives, regardless of the time period or region. It is an excellent reference work, equipped with rigorous subject and recipe indexes as well as a detailed biography arranged according to chapters....[a] concisely written and rigorously researched tour of European eating that is not only an excellent reference tool for students but also a springboard for continued scholarship.
  —H-Net:Humanities and Social Sciences Online December 2005
• Part of Greenwood's "Food through History" series, this volume presents the history of food and "foodways" between 1500 and 1880 in the most familiar territories of Western Europe (with some attention to global ramifications and eastern states). Such an overview is much needed given the attention to and interest in food history in recent decades....Besides being a clear and often fascinating history for the nonspecialist, Food in Early Modern Europe should stimulate those of us working on various topics that intersect with that most essential susbstance of human life and culture to clarify what courses yet remain untouched.
  —Sixteenth Century Journal 2004
• Food in Early Modern Europe succeeds in sandwiching the culture of food winthin contemporary economic and art theory, showing the integrated and reflective nature of food and consumption within a society....[m]uch needed.
  —History: Reviews of New Books September 2003
• Ken Albala....[h]as written an accessible text that illuminates an important aspect of everyday life in centuries past: food.
  —E-Streams October 2003
• Food in Early Modern Europe is a successful survey of a long period of time, a handful of nations (which include even more regional cultures), and a variety of foodstuffs. The inter-relation of historical issues with the theme of food is easily carried throughout the book. The writing is altogether accessible. Indeed, the book would be fine for high school students as well as college students or adults with an interest in the area. Tecommended for public and academic libraries.
  —E-Streams October 2003
• The author has compiled a well-researched history of food using primary and secondary sources....This very scholarly book provides interesting information for both the researcher and browser alike. Recommended.
  —Library Media Connection November/December 2003

Table of Contents:

• Time Line
• Introduction
• Food and People
• Ingredients
• Cooking
• Cuisine by Region
• Religion and Food
• Concepts of Diet and Nutrition
• Food in Literature and Related Food Genres
• Conclusion
• Suggested Further Readings
• Index

PDF Catalogs:

Sale Catalog 2008.pdf