Food in Early Modern Europe MOBI Ã Early Modern

Food in Early Modern Europe MOBI Ã Early Modern

Food in Early Modern Europe ❰PDF❯ ❤ Food in Early Modern Europe Author Ken Albala – Centrumpowypadkowe.co.uk Rarely do we read about the roles of food in history Yet its study offers us a humanizing look at those who lived before us This unique book examines food s importance during the massive evolution of Rarely do we read about the roles of Early Modern PDF/EPUB ¿ food in history Yet its study offers us a humanizing look at those who lived before us This unique book examines food s importance during the massive evolution of Europe following the Middle Ages It was a time when even forks and table manners were remarkable and new Food became a cardinal concern in explorations of the New World, as well as a fundamental element of global trade Agricultural revolution Food in PDF/EPUB or gave rise to new farming methods Science illuminated diet and nutrition Food historian Ken Albala has written the perfect book for students and other readers interested in the myriad aspects of Food in Early Modern EuropeThis book answers such questions as Why did people toil and travel for certain foods, such as spices, when they were already surrounded by an abundance of edible plants at home How did foods fit in the ritual life of the ordinary villager Why in Early Modern eBook ´ were people expected to avoid meat for long periods Why were nobles and peasants expected to eat different food than the lower classes How did cooking methods differ from our own This guide also includes many period recipes, never before available in English, along with evocative illustrations and a timeline.


About the Author: Ken Albala

Ken Albala, Professor of History at the University Early Modern PDF/EPUB ¿ of the Pacific in Stockton, CA and Director of Food Studies in San Francisco, is the author or editor of books on food These include academic monographs, cookbooks, reference works and translations He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy His current project is about Walking with Wine.



10 thoughts on “Food in Early Modern Europe

  1. Tyrannosaurus regina Tyrannosaurus regina says:

    I quibbled with myself a lot about what to rate this, but I finally came down in the middle because there were a lot of bits I found enjoyable and informative, even when there were a lot of others that didn t really work for me.The problem is that the book is quite uneven The earlier parts, particularly when he talks about ingredients, read like lists upon lists it didn t really work as a narrative, but it also didn t function as a reference because of the lack of consistency in the informatio I quibbled with myself a lot about what to rate this, but I finally came down in the middle because there were a lot of bits I found enjoyable and informative, even when there were a lot of others that didn t really work for me.The problem is that the book is quite uneven The earlier parts, particularly when he talks about ingredients, read like lists upon lists it didn t really work as a narrative, but it also didn t function as a reference because of the lack of consistency in the information one entry might have a history of the item, one a legend, and only one of the three information on what it actually was and tasted like I also felt like there were other gaps in the research, and while the plates from era food manuals were interesting, the book could have usedvisual information, particularly when talking about things that would have been unfamiliar to the modern reader.The book also made intermittent cultural assumptions that I found somewhat uncomfortable it assumed not only a modern American audience, but also one from a limited cultural background Now I m sure that the bulk of the audience for the book was that, but using terms like we and us were alienating, and making presumptions about what the reader would and would not find revolting and disgusting was culturally insensitive the admonishment that most of the world would disagree just served to reinforce the feeling of us and them and just who was a member of the us.That said, there was a lot of interesting information packed in here I was particularly interested in the information on food and religion and wished there had beenof it, but perhaps that s a topic I should seek another book on The book covers a lot of years and a lot of territory, so it was never intended to be an exhaustive resource, but it does well when it marries the food information to the historical background, the wheres and whys and hows of cuisine during this era


  2. Tara Brabazon Tara Brabazon says:

    A beautifully written book, Albala has configured a fascinating history of food in early modern Europe There is attention to religion, the preparation of food, but also the available food during this period.Although not my historical period, this book works with the early flickerings of modernity and its presentation through food The book is well structured and incredibly well written.


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