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Eating right in the Renaissance / Ken Albala.

By:

Albala, Ken, 1964- [author.]

Material type: Text

TextSeries: California series in food and culture ; 2.Publisher: Berkeley : University of California Press, [2002]Copyright date: ©2002Description: ix, 315 pages 8 unnumbered pages of plates : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0520229479
9780520229471

Subject(s):

DDC classification:

641.013

LOC classification:

TX641. A36 2002

Contents:

1. Overview of the Genre -- 2. The Human Body: Humors, Digestion, and the Physiology of Nutrition -- 3. Food: Qualities, Substance, and Virtues -- 4. External Factors -- 5. Food and the Individual -- 6. Food and Class -- 7. Food and Nation -- 8. Medicine and Cuisine -- Postscript: The End of a Genre and Its Legacy.

Review: "Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food." "Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parlsey, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more."--BOOK JACKET.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.013 ALB (Browse shelf(Opens below))	1	Available		A255463B

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Previous	641 BUT But the crackling is superb : an anthology on food and drink by Fellows and Foreign Members of the Royal Society /	641 CRO Food and wine tourism : integrating food, travel, and terroir /	641.01 SIM A dictionary of gastronomy, /	641.013 ALB Eating right in the Renaissance /	641.013 APP Far flung and well fed : the food writing of R.W. Apple Jr.	641.013 BAR Everything but the squeal : eating the whole hog in northern Spain /	641.013 BES Best food writing 2005 /	Next

Includes bibliographical references (pages 295-308) and index.

"Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food." "Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parlsey, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more."--BOOK JACKET.

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