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_aTX641. _bA36 2002 |
082 | 0 | _a641.013 | |
100 | 1 |
_aAlbala, Ken, _d1964- _eauthor. _9224878 |
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245 | 1 | 0 |
_aEating right in the Renaissance / _cKen Albala. |
264 | 1 |
_aBerkeley : _bUniversity of California Press, _c[2002] |
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264 | 4 | _c©2002 | |
300 |
_aix, 315 pages 8 unnumbered pages of plates : _billustrations ; _c24 cm. |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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490 | 1 |
_aCalifornia series in food and culture ; _v2 |
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504 | _aIncludes bibliographical references (pages 295-308) and index. | ||
505 | 0 | 0 |
_g1. _tOverview of the Genre -- _g2. _tThe Human Body: Humors, Digestion, and the Physiology of Nutrition -- _g3. _tFood: Qualities, Substance, and Virtues -- _g4. _tExternal Factors -- _g5. _tFood and the Individual -- _g6. _tFood and Class -- _g7. _tFood and Nation -- _g8. _tMedicine and Cuisine -- _tPostscript: The End of a Genre and Its Legacy. |
520 | 1 | _a"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. | |
588 | _aMachine converted from AACR2 source record. | ||
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_aGastronomy _9318299 |
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650 | 0 |
_aFood habits _zEurope _xHistory _9370965 |
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830 | 0 |
_aCalifornia series in food and culture ; _v2. |
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