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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...

An Exotic American in Italy: 1573

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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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...

Food Representations in Early Modern Europe: Powerful Appetites

Brian Cowan

Brian Cowan

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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...Introduction: Food, Genre, and History The biological necessities of eating and drinking have always been fraught with intense moral and social anxieties, and these anxieties have often been reflected...

Breast Milk and Artificial Infant Feeding

Antoinette Fauve-Chamoux

Antoinette Fauve-Chamoux

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The importance of maternal breast feeding is considerable for infant survival until weaning and beyond. In addition to nutrition, it also provides many of the mother’s immunological defenses to a baby whose own defenses are weak at birth....

Eating Out before the Restaurant: Dining Cultures in Early-modern Inns

Beat Kümin

Beat Kümin is Professor of Early Modern European History at the University of Warwick, UK. He is the author of The Communal Age in Western Europe c. 1100-1800 (2013), Drinking Matters: Public Houses and Social Exchange in Early Modern Central Europe (2007) and The Shaping of a Community: The Rise & Reformation of the English Parish c. 1400-1560 (1996). He is also the editor of A Cultural History of Food in the Early Modern Age (2012), Political Space in Pre-industrial Europe (2009) and The European World 1500-1800: An Introduction to Early Modern History (2nd Ed., 2014), amongst other volumes. Author affiliation details are correct at time of print publication.

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

Berg, 2003

Book chapter

...Historians of the restaurant have found little of interest in early modern inns. The social profile of restaurant patrons is carefully scrutinized, yet customers of inns attract only cursory attention. While insisting that there was no one...

Holy Food: Spiritual and Bodily Health

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 It is often assumed that particular food practices, abstentions, rules and taboos are characteristics of other religions, absent from Christianity. When viewed from the perspective of history this is quite untrue....

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...