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Food in early modern Europe / Ken Albala.

By: Material type: TextTextSeries: Food through historyPublisher: Westport, CT : Greenwood Press, 2003Description: xvii, 260 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0313319626
  • 9780313319624
Subject(s): DDC classification:
  • 394.12094 21
LOC classification:
  • GT2853.E85 A43 2003
Contents:
1. Food and People -- 2. Ingredients -- 3. Cooking and the Food Professions -- 4. Cuisine by Region -- 5. Religion and Food -- 6. Diet and Nutrition -- 7. Food in Literature and Related Food Genres.
Review: "This unique book examines food's importance during the massive evolution of Europe following the Middle Ages. It was a time when even forks and table manners were remarkable and new. Food became a cardinal concern in explorations of the New World, as well as a fundamental element of global trade. Agricultural revolution gave rise to new farming methods. Science illuminated diet and nutrition. Food historian Ken Albala has written the perfect book for students and other readers interested in the myriad aspects of food in Early Modern Europe." "This guide also includes many period recipes, never before available in English, along with evocative illustrations and a timeline."--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 394.12094 ALB (Browse shelf(Opens below)) 1 Available A309342B
Book North Campus North Campus Main Collection 394.12094 ALB (Browse shelf(Opens below)) 1 Available A259985B

Includes bibliographical references (pages 247-250) and index.

1. Food and People -- 2. Ingredients -- 3. Cooking and the Food Professions -- 4. Cuisine by Region -- 5. Religion and Food -- 6. Diet and Nutrition -- 7. Food in Literature and Related Food Genres.

"This unique book examines food's importance during the massive evolution of Europe following the Middle Ages. It was a time when even forks and table manners were remarkable and new. Food became a cardinal concern in explorations of the New World, as well as a fundamental element of global trade. Agricultural revolution gave rise to new farming methods. Science illuminated diet and nutrition. Food historian Ken Albala has written the perfect book for students and other readers interested in the myriad aspects of food in Early Modern Europe." "This guide also includes many period recipes, never before available in English, along with evocative illustrations and a timeline."--BOOK JACKET.

Machine converted from AACR2 source record.

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