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Introduction

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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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

3

... and transformations. For introductory surveys see Kamen 2000 and Kümin 2009. Legacies from the Middle Ages included the hierarchical and patriarchal structure of European society....

Eating Out in Early Modern Europe

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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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

3

... in Kümin 2003a/2003b and Carlin 2008. At Wolfenbüttel in 1748, guests had a choice between two types of eating establishments, with the better one offering five varieties of lunch (from 3 to 8 dishes apart from bread, cheese, and beer) in three...

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

3

... and catering contexts, cf. Kümin, 2002 and 2003. On the basis of evidence like travel reports, official sources and a growing secondary literature on public houses, this paper examines dining cultures and culinary standards...

Food Systems: Central–Decentral Networks

A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

1

... within trading sites, which multiplied to the detriment of large fairs. Radeff 1996, 116–19; Montenach 2009, 339–50; Fontaine 2008, 49–76, 148–56; Kümin 2007, 123; Denzel 1994, 479–80, 532–34. Two banks profited...

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

2

... of early modern Europe’s highways and byways. See the essay by Beat Kümin in this volume; Black 2003, 149–65. The paid provision of prepared foodstuffs entailed, in effect, a kaleidoscopic variety of authorized and informal...

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

0

...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...

Food Representations in Early Modern Europe: Powerful Appetites

A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

0

...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...

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.

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A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

0

...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...

Food Security, Safety, and Crises

A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

0

...The Black Horse of Famine Did the peasants really starve? This is the classic and still provocative question Peter Laslett raised over forty years ago in his famous book The World We Have Lost. “‘The...

Food Production

A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

0

...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...