Description
Book SynopsisKen Albala is Professor of History at the University of the Pacific, USA and author of many books, including
Eating Right in the Renaissance;
Food in Early Modern Europe;
The Banquet: Dining in the Great Courts of Late Renaissance Europe;
Beans: A History; and
The Lost Art of Real Cooking. He is editor of
Food Cultures of the World Encyclopedia and coeditor of the journal,
Food, Culture & Society.Trade Review[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. -- Louise Ellis-Barrett * Social Sciences *
Table of ContentsSeries Preface Introduction Ken Albala, University of the Pacific, USA 1 Food Production 29 Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy 2 Food Systems: Pepper, Herring, and Beer Michael Krondl, Independent Scholar, USA 3 Food Security, Safety, and Crises Philip Slavin, McGill University, Canada 4 Food and Politics Eric R. Dursteler, Brigham Young University, USA 5 Eating Out Paul Freedman, Yale University, USA 6 Professional Cooking, Kitchens, and Service Work Ken Albala, University of the Pacific, USA 7 Family and Domesticity Alison A. Smith, Wagner College, USA 8 Body and Soul Joan Fitzpatrick, Loughborough University, UK 9 Food in Painting Gillian Riley, Independent Scholar 10 World Developments Fabio Parasecoli, The New School, NYC, USA Notes Bibliography Notes on Contributors Index
