Format:
1 Online-Ressource (x, 224 pages)
,
illustrations
Edition:
First edition
Edition:
Also published in print
ISBN:
9781350044579
Series Statement:
The Cultural Histories Series volume 2
Content:
"Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing
Note:
Includes bibliographical references and index
,
Series Preface -- Introduction / Massimo Montanari, University of Bologna, Italy -- 1 Food Production / Alfio Cortonesi, University of Tuscia, Viterbo, Italy -- 2 Food Systems Pere Benit, Univeristy of Lleida, Spain -- 3 Food Security / Giuliano Pinto, University of Florence, Italy -- 4 Food and Politics Jean-Pierre Devroey, Universit ̌Libre de Bruxelles, Belgium -- 5 Eating Out in the Early and High Middle Ages / Alban Gautier, Universit ̌du Littoral Ct̥e d'Opale, Boulogne-sur-Mer, France -- 6 Professional Cooking, Kitchens, and Service Work / Melitta Weiss Adamson, University of Western Ontario, Canada -- 7 Family and Domesticity Gabriella Piccinni, University of Siena, Italy 8 Body and Soul / Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy -- 9 Food Representations / Bruno Andreolli, University of Bologna, Italy -- 10 World Developments / Fabio Parasecoli, The New School, NYC, USA -- Notes -- Bibliography -- Notes on Contributors -- Index
,
Also published in print
,
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Additional Edition:
ISBN 9781350995765
Additional Edition:
ISBN 9781474269919
Additional Edition:
ISBN 1350044571
Additional Edition:
ISBN 9780857850249
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9781474269919
Language:
English
DOI:
10.5040/9781350044579
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