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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...

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.

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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

Herbert A. Giles

Herbert A. Giles

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Food History: Critical and Primary Sources Volume 3 : 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...

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 Italy and the Potato: A History, 1550-2000 (2012), Pomodoro!: A History of the Tomato in Italy (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...

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 Italy and the Potato: A History, 1550-2000 (2012), Pomodoro!: A History of the Tomato in Italy (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...

Professional Cooking, Kitchens, and Service Work: Accomplisht Cookery

Sara Pennell

Sara Pennell is Senior Lecturer in History at the University of Greenwich, UK. She is the co-editor, along with Michelle DiMeo, of Reading and Writing Recipe Books, 1550–1800 (2013). Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...The subtitle of this chapter is adapted from that of a cookery book, published in England in 1660: Robert May’s The Accomplisht Cook. Relatively little is known about May (?1588–?1664), other than what he (or his publisher, Nathaniel...

World Developments: The Early Modern Age

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...The previous chapters in this volume have illustrated many aspects of food culture during the so-called Age of Enlightenment in Western Europe and the new colonies in the Americas. This chapter does not claim to offer new insights based...

Family and Domesticity: Cooking, Eating, and Making Homes

Sara Pennell

Sara Pennell is Senior Lecturer in History at the University of Greenwich, UK. She is the co-editor, along with Michelle DiMeo, of Reading and Writing Recipe Books, 1550–1800 (2013). Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...While the previous chapter has concerned itself with the outward face of food preparation and service, through exploration of the “art and mystery” of cookery (to quote the subtitle of May 1660), this chapter turns us toward its...

Food Production

Govind Sreenivasan

Govind Sreenivasan

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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...Food production was the central process of the early modern European economy. This is true not simply in the sense that adequate nutrition is the logical precondition of all economic activity, but also in terms of the dominant position...

Vegetable Food: The Vegetarian Option

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Italy and the Potato: A History, 1550-2000 (2012), Pomodoro!: A History of the Tomato in Italy (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 If ever there was an area of diet that illustrates the gap between medical advice and real food consumption, then that of vegetable foods must be it. Nor is there an area where medical advice changed more over...