Eating right in the Renaissance - ECU Libraries Catalog

Eating right in the Renaissance / Ken Albala.

Author/creator	Albala, Ken, 1964-
Format	Book and Print
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
Subject(s)	Gastronomy. Food habits--Europe --History. Diet. Diet Therapy. Food Habits. Socioeconomic Factors. Europe.

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)

Library	Location	Call Number	Status	Item Actions
Laupus	Books - Stacks	QT 235 A325E 2002	✔ Available	Place Hold