Food Cultures In Medieval Europe
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Food Cultures In Medieval Europe
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Author : Antonella Campanini
language : en
Publisher: P.I.E-Peter Lang S.A., Editions Scientifiques Internationales
Release Date : 2019-04
Food Cultures In Medieval Europe written by Antonella Campanini and has been published by P.I.E-Peter Lang S.A., Editions Scientifiques Internationales this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04 with categories.
Food Cultures in Medieval Europe is a journey among ingredients and recipes, customs and choices, and the whole of medieval society. Food becomes our key for understanding the slow road toward a unified European culture.
Medieval Fare
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Author : Martha M. Daas
language : en
Publisher: Rowman & Littlefield
Release Date : 2022-09-28
Medieval Fare written by Martha M. Daas and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-28 with History categories.
Unique in its cultural and religious makeup, medieval Iberia represented a crossroads of cultures. This crossroads was reflected in large and small ways. On a grand scale, we see the convergence of intellectual ideas and great innovations in agriculture and science. On a more intimate level, we see an intersection of cultures as reflected in habits of consumption. The acts of producing food, cooking, and eating demonstrate the political realities of the land: at times interdependent, and, at times, at odds. Food, as an archeological and anthropological tool, can help us understand a particular moment in time. In considering the nature of consumption, we may arrive at the heart of a culture. In Medieval Fare, the author explores food references found in a number of medieval Iberian texts in order to expand our knowledge of daily life in the Middle Ages. By examining the depiction of food and consumption, this pioneering study provides insight into the cultural, religious, and social complexities of medieval Iberia.
A Cultural History Of Food In The Medieval Age
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Author : Massimo Montanari
language : en
Publisher: Bloomsbury Publishing
Release Date : 2014-05-22
A Cultural History Of Food In The Medieval Age written by Massimo Montanari 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.
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.
At The Table
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Author : Timothy J. Tomasik
language : en
Publisher: Brepols Publishers
Release Date : 2007
At The Table written by Timothy J. Tomasik and has been published by Brepols Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Civilization, Medieval categories.
This volume surveys recent studies of the metaphorical and material facets of food in medieval and early modern Europe. Ranging from literary, historical, and political analyses to archaeological and botanical ones, this collection explores food as a nexus of pre-modern European culture. Food and feasting are understood not simply as the consumption of material goods but also as the figurative and symbolic representations of culture, which Mauss has termed a 'total social fact'. To understand the myriad ways in which discourses about food and feasting are mobilized during this period is to better understand the fundamental role food and feasting played in the development of Europeans' habitual patterns of behaviour and of thought.
Regional Cuisines Of Medieval Europe
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Author : Melitta Weiss Adamson
language : en
Publisher: Routledge
Release Date : 2013-10-14
Regional Cuisines Of Medieval Europe written by Melitta Weiss Adamson and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-14 with History categories.
Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.
A Cultural History Of Food In The Modern Age
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Author : Amy Bentley
language : en
Publisher: Bloomsbury Academic
Release Date : 2012-01-17
A Cultural History Of Food In The Modern Age written by Amy Bentley and has been published by Bloomsbury Academic this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-17 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.
The Culture Of Food In England 1200 1500
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Author : C. M. Woolgar
language : en
Publisher: Yale University Press
Release Date : 2016-01-01
The Culture Of Food In England 1200 1500 written by C. M. Woolgar and has been published by Yale University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-01 with Cooking categories.
In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.
A Cultural History Of Food
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Author : Massimo Montanari
language : en
Publisher:
Release Date : 2013
A Cultural History Of Food written by Massimo Montanari and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with categories.
A Cultural History Of Food In The Renaissance
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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.
Table Talk
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Author : Christiana Purdy Moudarres
language : en
Publisher: Cambridge Scholars Publishing
Release Date : 2010-09-13
Table Talk written by Christiana Purdy Moudarres and has been published by Cambridge Scholars Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-09-13 with Literary Criticism categories.
This volume is comprised of a selection of revised and expanded papers presented at “Table Talk: Perspectives on Food in Medieval Italian Literature,” a panel held at the 40th annual convention of the Northeast Modern Langauge Association (Boston, February 26–March 1, 2009). Taken together, these essays explore the multifaceted role of food within medieval Italian culture through a variety of literary genres, from the poetry and prose of Dante and Boccaccio to the medical and religious writings of Michele Savonarola and Catherine of Siena. By examining the complexity of food consumption and distribution in the late medieval cultural imagination, the authors seek to advance the recent movement of food studies from the margins of social history to a fertile cross-section of the humanities and social sciences. The four sections into which the work is divided reflect the medical, religious, social and political circumstances that placed Italy at the vanguard of late medieval Europe’s dynamic foodways. In embracing the interdisciplinarity that distinguishes food studies as an area of scholarly interest, the essays collected in this volume aim to stimulate further inquiry into the fertile field of food in medieval Italian literature.