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  • 1500-1599
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Europe Divided

Mack P. Holt

Mack Holt is Professor of History at George Mason University Author affiliation details are correct at time of print publication.

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Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...When historians of food and drink look at a map of Western Europe in the sixteenth century, they see a Europe divided between a largely beer (or ale) drinking culture in northern Europe, stretching from the British isles, across the North...

Rich Food, Poor Food: Diet, Physiology and Social Rank

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Author affiliation details are correct at time of print publication.

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Food and Health in Early Modern Europe : Diet, Medicine and Society, 1450–1800

Bloomsbury Academic, 2015

Book chapter

...Introduction: Sumptuary legislation Jean Bruyérin-Champier echoed a common preoccupation of his age when he noted, in 1560, that ‘it cannot be doubted how everything that was created for necessity ended up by going beyond...

New World Food: The Columbian Exchange and Its European Impact

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Author affiliation details are correct at time of print publication.

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Food and Health in Early Modern Europe : Diet, Medicine and Society, 1450–1800

Bloomsbury Academic, 2015

Book chapter

...Introduction In 1560, almost seventy years after Columbus’s first voyage in search of a westerly trade route to the Indies, it was still common to express a sense of wonder at the new worlds encountered. For the Lyonnais...

To Your Health

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...In the late twentieth century wine drinkers suffered a barrage of conflicting messages regarding the role of wine in promoting health. On one hand medical research, not uninfluenced by the wine industry, proclaimed the antioxidant virtues...

Conclusion: Eating to Impress

Paul S. Lloyd

Paul S. Lloyd is University Tutor and Part-time Lecturer at the University of Leicester, UK. Author affiliation details are correct at time of print publication.

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Food and Identity in England, 1540–1640 : Eating to Impress

Bloomsbury Academic, 2015

Book chapter

...The century between the Reformation and the Civil Wars was marked by changing religious values that had an impact on many aspects of life. It was also marked by socioeconomic polarization that, against a backdrop of appreciable demographic...

Healthy Food: Renaissance Dietetics, c.1450–c.1650

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Author affiliation details are correct at time of print publication.

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Food and Health in Early Modern Europe : Diet, Medicine and Society, 1450–1800

Bloomsbury Academic, 2015

Book chapter

...Introduction There is nothing more useful in medicine than knowing the qualities of the things that we use in life, whether to avoid those which are harmful or to take those which are beneficial. This is what has...

An Exotic American in Italy: 1573

Italy and the Potato: A History, 1550–2000

Continuum, 2012

Book chapter

...If the crisis of 1816–17 saw the third ‘introduction’ of the potato in Italy, and not an entirely successful one at that, when was the first? The earliest detailed, first-hand Italian description of the potato gives us an idea. It comes...

Evolving Advice for Women’s Health Through Diet

Theresa A. Vaughan

Theresa A. Vaughan is Professor of Humanities in the department of Humanities and Philosophy, Director of the Center for the Advancement of the Liberal Arts, and Assistant Dean of the College of Liberal Arts at the University of Central Oklahoma. She obtained her Ph.D. in Folklore with a double minor in Anthropology from Indiana University. Her work focuses on women's folklore, foodways, and the Middle Ages. She is co-editor of the Encyclopedia of Women's Folklore and Folklife with Liz Locke and Pauline Greenhill, and serves on the editorial boards of Digest: A Journal of Foodways and Culture and Journal of Folklore Research. Author affiliation details are correct at time of print publication.

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Women, Food, and Diet in the Middle Ages : Balancing the Humours

Amsterdam University Press, 2020

Book chapter

...This chapter is a summary overview of how dietary advice for women changed from Galen through the Early Modern period. Literature from both anthropology and folklore are used to compare how both contemporary and historical foodways can...

Professional Cooking, Kitchens, and Service Work

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Renaissance

Bloomsbury Academic, 2014

Book chapter

...The professionalization of cooking in nineteenth-century Europe is a welltraversed subject. Cooking featured formal modes of training, a standard repertoire of techniques and recipes to be mastered, and, perhaps most importantly, celebrity...

Cooking as Research Methodology: Experiments in Renaissance Cuisine

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Food History: Critical and Primary Sources : Classical and Postclassical Eras

Bloomsbury Academic, 2014

Book chapter

...This essay seeks to redress a long-standing epistemological division in food scholarship. The radical separation of academic food historians from culinary historians and practitioners has had various deleterious effects. One is the tendency...