Eating Right in the Renaissance
By (author) Ken Albala
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Eating Right in the Renaissance by Ken Albala
Book DescriptionEating 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 inviting 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 parsley, 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. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.
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Book DetailsISBN: 9780520229471
(229mm x 152mm x 31mm)
Imprint: University of California Press
Publisher: University of California Press
Publish Date: 1-Feb-2002
Country of Publication: United States
Books By Author Ken Albala
Sage Encyclopedia of Food Issues, Hardback (June 2015)
This three-volume reference work serves as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
Food in Time and Place, Hardback (October 2014)
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.
Food History Reader, Hardback (June 2014)» View all books by Ken Albala
With the proliferation of food history courses and avid interest amongst scholars and the public, the need for a comprehensive collection of primary texts is urgent. This is the definitive reader, spanning the globe from classical antiquity to the present.
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Author Biography - Ken Albala
Ken Albala is Associate Professor in the Department of History at the University of the Pacific.
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