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008 001120s2002 caua b 001 0 eng d
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_qcloth (alk. paper)
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_qcloth (alk. paper)
035 _a(ATU)b10542280
035 _a(DLC) 00067229
035 _a(OCoLC)45532460
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_dATU
042 _apcc
043 _ae------
_aae-----
050 0 0 _aTX641.
_bA36 2002
082 0 _a641.013
100 1 _aAlbala, Ken,
_d1964-
_eauthor.
_9224878
245 1 0 _aEating right in the Renaissance /
_cKen Albala.
264 1 _aBerkeley :
_bUniversity of California Press,
_c[2002]
264 4 _c©2002
300 _aix, 315 pages 8 unnumbered pages of plates :
_billustrations ;
_c24 cm.
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
490 1 _aCalifornia series in food and culture ;
_v2
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.
650 0 _aGastronomy
_9318299
650 0 _aFood habits
_zEurope
_xHistory
_9370965
830 0 _aCalifornia series in food and culture ;
_v2.
907 _a.b10542280
_b12-04-21
_c27-10-15
998 _a(2)b
_a(2)c
_b06-04-16
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