TY  - BOOK
AU  - Albala,Ken
TI  - Eating right in the Renaissance
T2  - California series in food and culture
SN  - 0520229479
AV  - TX641. A36 2002
U1  - 641.013 
PY  - 2002///]
CY  - Berkeley
PB  - University of California Press
KW  - Gastronomy
KW  - Food habits
KW  - Europe
KW  - History
N1  - Includes bibliographical references (pages 295-308) and index; 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
N2  - "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
ER  -