Loading
Loading

Results

  • 1500-1799
Sort By:  1-10 of 106 (11 pages)
Results per page:
         

Conclusion

Joan Thirsk

Joan Thirsk was the UK’s leading historian of agriculture. She was the author of Alternative Agriculture: A History. Author affiliation details are correct at time of print publication.

Search for publications

Food in Early Modern England : Phases, Fads, Fashions 1500–1760

Hambledon Continuum, 2014

Book chapter

...Food history is a slippery subject that resists the historian’s urge to generalize. All people eat food, but they make their own individual choices. So how often do we read these days about a major change that is alleged to have taken place...

Yüan Mei

Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Yüan Mei (1715–1797) is beyond all question the most popular writer of modern times. At the early age of nine he was inspired with a deep love for poetry, and soon became an adept at the art. Graduating in 1739, he was shortly afterwards...

Pound Cake

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

Search for publications

The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...A plain white-cake loaf whose name derives from the traditional weight of the ingredients—one pound of flour, one pound of butter, one pound of sugar, and one pound of eggs—although these measurements are generally not followed in most...

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.

Search for publications

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...

Turnover

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

Search for publications

The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...A pastry filled with fruit preserves, chopped meat, or cooked sauce, in print since 1605...

Trick or Treat? How to Wine and Dine (as a Group) for Free

Marc Jacobs

Marc Jacobs, Director, Vlaams Centrum Volkscultuur, Brussels Author affiliation details are correct at time of print publication.

Search for publications

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...No Free Lunch ‘There is no such thing as a free lunch.’ This American proverb illustrates that strings tend to be attached to food offered for free. On the website of the no-free-lunch organization (...

Healthy Food: The Fall and Rise of Dietetics, c.1650–c.1800

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.

Search for publications

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

Bloomsbury Academic, 2015

Book chapter

...Introduction In 1763 a 44-year-old miller in the Essex town of Billericay decided he had had enough of his obesity. The sense of suffocation Thomas Wood felt after eating only added to his head...

The Birth of Aesthetics and the Bifurcation of Tastes

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

Search for publications

The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The twentieth century provided observers with a remarkable range of oddities that claimed to have aesthetic value. They included Dadaism, Cubism, abstract art, monochrome painting, Op and Pop Art, body and land art, to say nothing...

Body and Soul, or Living Physically in the Kitchen

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.

Search for publications

A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...In 1556 the rector of the Jesuit college in Louvain wrote to the founder and general of the Society of Jesus, Ignatius of Loyola, with a query about the diet of the college’s residents. Letter from Ignatius Loyola to Adrian...

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.

Search for publications

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...