A Cultural History Of Food In Antiquity
DOWNLOAD
FREE 30 Days
Download A Cultural History Of Food In Antiquity PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get A Cultural History Of Food In Antiquity book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
A Cultural History Of Food In The Renaissance
DOWNLOAD
FREE 30 Days
Author : Ken Albala
language : en
Publisher: Bloomsbury Publishing
Release Date : 2014-05-22
A Cultural History Of Food In The Renaissance written by Ken Albala and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-22 with History categories.
Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance 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.
A Cultural History Of Food In Antiquity
DOWNLOAD
FREE 30 Days
Author : Paul Erdkamp
language : en
Publisher: Bloomsbury Publishing
Release Date : 2014-05-22
A Cultural History Of Food In Antiquity written by Paul Erdkamp and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-22 with History categories.
From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity 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.
A Cultural History Of Food In The Early Modern Age
DOWNLOAD
FREE 30 Days
Author : Beat Kümin
language : en
Publisher: Bloomsbury Publishing
Release Date : 2014-05-22
A Cultural History Of Food In The Early Modern Age written by Beat Kümin and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-22 with History categories.
The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern 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.
A Cultural History Of Food
DOWNLOAD
FREE 30 Days
Author : Paul Erdkamp
language : en
Publisher:
Release Date : 2012
A Cultural History Of Food written by Paul Erdkamp and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Food categories.
A Cultural History Of Food
DOWNLOAD
FREE 30 Days
Author : Paul Erdkamp
language : en
Publisher:
Release Date : 2012
A Cultural History Of Food written by Paul Erdkamp and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Food categories.
"A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--, provided by publisher
A Cultural History Of Food In The Modern Age
DOWNLOAD
FREE 30 Days
Author : Amy Bentley
language : en
Publisher: Bloomsbury Publishing
Release Date : 2014-05-22
A Cultural History Of Food In The Modern Age written by Amy Bentley and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-22 with History categories.
In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern 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.
Food And Society In Classical Antiquity
DOWNLOAD
FREE 30 Days
Author : Peter Garnsey
language : en
Publisher: Cambridge University Press
Release Date : 1999-04-22
Food And Society In Classical Antiquity written by Peter Garnsey and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04-22 with History categories.
This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity.
Food In Antiquity
DOWNLOAD
FREE 30 Days
Author : John Wilkins
language : en
Publisher: Liverpool University Press
Release Date : 1995
Food In Antiquity written by John Wilkins and has been published by Liverpool University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with History categories.
Food as a cultural symbol was as important in antiquity as in our own times and Food in Antiquity investigates some of the ways in which food and eating shaped the lives and thoughts of the indigenous peoples of the ancient Mediterranean. In this volume thirty contributors consider aspects of food and eating in the Greco-Roman world. This is the most comprehensive exploration of questions relating to food in antiquity in this country. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food. The aim is both to illuminate and to entertain, and at the same time to remind the reader that the Greeks and Romans were not only philosophers and rulers of empires, they were also peasant farmers, traders and consumers of foods who considered that what and how they ate defined who they were.
Food
DOWNLOAD
FREE 30 Days
Author : Jean-Louis Flandrin
language : en
Publisher: Columbia University Press
Release Date : 2013-05-21
Food written by Jean-Louis Flandrin and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-21 with Cooking categories.
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
A Companion To Food In The Ancient World
DOWNLOAD
FREE 30 Days
Author : John Wilkins
language : en
Publisher: John Wiley & Sons
Release Date : 2015-06-29
A Companion To Food In The Ancient World written by John Wilkins and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-29 with Literary Criticism categories.
A Companion to Food in the Ancient World presents acomprehensive overview of the cultural aspects relating to theproduction, preparation, and consumption of food and drink inantiquity. • Provides an up-to-date overview of the study of food inthe ancient world • Addresses all aspects of food production, distribution,preparation, and consumption during antiquity • Features original scholarship from some of the mostinfluential North American and European specialists in Classicalhistory, ancient history, and archaeology • Covers a wide geographical range from Britain to ancientAsia, including Egypt and Mesopotamia, Asia Minor, regionssurrounding the Black Sea, and China • Considers the relationships of food in relation toancient diet, nutrition, philosophy, gender, class, religion, andmore