Albala, Ken,  1964- <br/><br/>
Food in early modern Europe / 
Ken Albala. 
 - xvii, 260 pages :  illustrations ;  24 cm. 
 - Food through history .
 - Food through history. .
<br/><br/>Includes bibliographical references (pages 247-250) and index. 
<br/><br/> Food and People --  Ingredients --  Cooking and the Food Professions --  Cuisine by Region --  Religion and Food --  Diet and Nutrition --  Food in Literature and Related Food Genres.  1.  2.  3.  4.  5.  6.  7. 
<br/><br/> "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. 
<br/><br/><label>ISBN: </label>0313319626 9780313319624 
<br/><br/><label>LCCN: </label>2002028431 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food habits--History--Europe<br/>Nutrition--History--Europe<br/>Agriculture--History--Europe<br/>Dinners and dining--History--Europe
<br/><br/><label>Subjects--Geographic Terms: </label><br/>Europe--Social life and customs
<br/><br/><label>LC Class. No.: </label>GT2853.E85  / A43 2003 
<br/><br/><label>Dewey Class. No.: </label>394.12094