Eating right in the Renaissance / Ken Albala.
| Author/creator | Albala, Ken, 1964- |
| Format | Book |
| Publication Info | Berkeley : University of California Press, ©2002. |
| Description | ix, 315 pages 8 unnumbered pages of plates : illustrations ; 24 cm. |
| Supplemental Content | ebrary |
| Supplemental Content | Table of contents |
| Supplemental Content | Contributor biographical information |
| Supplemental Content | Publisher description |
| Subjects |
| Series | California series in food and culture ; 2 California series in food and culture ; 2. ^A875167 |
| Contents | 1. Overview of the Genre -- 2. The Human Body: Humors, Digestion, and the Physiology of Nutrition -- 3. Food: Qualities, Substance, and Virtues -- 4. External Factors -- 5. Food and the Individual -- 6. Food and Class -- 7. Food and Nation -- 8. Medicine and Cuisine -- Postscript: The End of a Genre and Its Legacy. |
| Abstract | 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. |
| Bibliography note | Includes bibliographical references (pages 295-308) and index. |
| LCCN | 00067229 |
| ISBN | 0520229479 (cloth : alk. paper) |
| ISBN | 9780520229471 (cloth : alk. paper) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Laupus | Books - Stacks | QT 235 A325E 2002 | ✔ Available | Place Hold |