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A Cultural History of Food in the Early Modern Age (The Cultural Histories Series)

Editat de Beat Kümin
Notă GoodReads:
en Limba Engleză Paperback – 19 Nov 2015
The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations.A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
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Specificații

ISBN-13: 9781474269995
ISBN-10: 1474269990
Pagini: 288
Ilustrații: 16 bw illus
Dimensiuni: 169 x 244 x 15 mm
Greutate: 0.46 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Seria The Cultural Histories Series

Locul publicării: London, United Kingdom

Caracteristici

The first systematic cultural history on the subject, covering 2,500 years from Antiquity to the present day

Notă biografică

Beat Kümin is Professor of Early Modern European History at the University of Warwick, UK. He is the author of Drinking Matters: Public Houses and Social Exchange in Early Modern Central Europe and the editor of The European World: An Introduction to Early Modern History.

Cuprins

Series Preface Introduction Beat Kümin, University of Warwick, UK1 Food Production Govind Sreenivasan, Brandeis University, USA2 Food Systems: Central-Decentral Networks Anne Radeff, University of Bern, Switzerland3 Food Security, Safety, and Crises Pier Paolo Viazzo, University of Turin, Italy4 Food and Politics: The Power of Bread in European Culture Victor Magagna, University of California San Diego, USA5 Eating Out in Early Modern Europe Beat Kümin, University of Warwick, UK6 Professional Cooking, Kitchens, and Service Work: Accomplisht Cookery Sara Pennell, Roehampton University, UK7 Family and Domesticity: Cooking, Eating, and Making Homes Sara Pennell, Roehampton University, UK8 Body and Soul, or Living Physically in the Kitchen David Gentilcore, University of Leicester, UK9 Food Representations in Early Modern Europe: Powerful Appetites Brian Cowan, McGill University, Canada10 World Developments: The Early Modern Age Fabio Parasecoli, The New School, New York City, USANotes Bibliography Notes on Contributors Index

Recenzii

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.