This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.
Time Line Introduction Food and People Ingredients Cooking Cuisine by Region Religion and Food Concepts of Diet and Nutrition Food in Literature and Related Food Genres Conclusion Suggested Further Readings Index
KEN ALBALA is Associate Professor in the History Department at the University of the Pacific, Stockton, California. He specializes in food history and is the author of Eating Right in the Renaissance (2001).
"Food in Early Modern Europe succeeds in sandwiching the culture of
food winthin contemporary economic and art theory, showing the
integrated and reflective nature of food and consumption within a
society....[m]uch needed."-History: Reviews of New Books
"In clear prose with a conscience avoidance of scholarly jargon,
Albalas text provides a solid overview of Western European food
history from 1500 to 1800 with a clear focus on the early modern
period....Food in Early Modern Europe provides a useful
introductory overview that should serve as a model of scholarship
for anyone interested in food-historical narratives, regardless of
the time period or region. It is an excellent reference work,
equipped with rigorous subject and recipe indexes as well as a
detailed biography arranged according to chapters....[a] concisely
written and rigorously researched tour of European eating that is
not only an excellent reference tool for students but also a
springboard for continued scholarship."-H-Net: Humanities and
Social Sciences Online
?Food in Early Modern Europe is a successful survey of a long
period of time, a handful of nations (which include even more
regional cultures), and a variety of foodstuffs. The inter-relation
of historical issues with the theme of food is easily carried
throughout the book. The writing is altogether accessible. Indeed,
the book would be fine for high school students as well as college
students or adults with an interest in the area. Tecommended for
public and academic libraries.?-E-Streams
?Food in Early Modern Europe succeeds in sandwiching the culture of
food winthin contemporary economic and art theory, showing the
integrated and reflective nature of food and consumption within a
society....[m]uch needed.?-History: Reviews of New Books
?Historian Albala explores the complex and interrelated changes
that took place in the production and consumption of food in Europe
roughly between 1504 and 1800, from first contact with the New
World to the beginning of the Industrial Revolution....Public
libraries and undergraduate collections.?-Choice
?In clear prose with a conscience avoidance of scholarly jargon,
Albalas text provides a solid overview of Western European food
history from 1500 to 1800 with a clear focus on the early modern
period....Food in Early Modern Europe provides a useful
introductory overview that should serve as a model of scholarship
for anyone interested in food-historical narratives, regardless of
the time period or region. It is an excellent reference work,
equipped with rigorous subject and recipe indexes as well as a
detailed biography arranged according to chapters....[a] concisely
written and rigorously researched tour of European eating that is
not only an excellent reference tool for students but also a
springboard for continued scholarship.?-H-Net: Humanities and
Social Sciences Online
?Ken Albala....[h]as written an accessible text that illuminates an
important aspect of everyday life in centuries past:
food.?-E-Streams
?Part of Greenwood's "Food through History" series, this volume
presents the history of food and "foodways" between 1500 and 1880
in the most familiar territories of Western Europe (with some
attention to global ramifications and eastern states). Such an
overview is much needed given the attention to and interest in food
history in recent decades....Besides being a clear and often
fascinating history for the nonspecialist, Food in Early Modern
Europe should stimulate those of us working on various topics that
intersect with that most essential susbstance of human life and
culture to clarify what courses yet remain untouched.?-Sixteenth
Century Journal
?The author has compiled a well-researched history of food using
primary and secondary sources....This very scholarly book provides
interesting information for both the researcher and browser alike.
Recommended.?-Library Media Connection
"Ken Albala....Ýh¨as written an accessible text that illuminates an
important aspect of everyday life in centuries past:
food."-E-Streams
"Food in Early Modern Europe is a successful survey of a long
period of time, a handful of nations (which include even more
regional cultures), and a variety of foodstuffs. The inter-relation
of historical issues with the theme of food is easily carried
throughout the book. The writing is altogether accessible. Indeed,
the book would be fine for high school students as well as college
students or adults with an interest in the area. Tecommended for
public and academic libraries."-E-Streams
"Historian Albala explores the complex and interrelated changes
that took place in the production and consumption of food in Europe
roughly between 1504 and 1800, from first contact with the New
World to the beginning of the Industrial Revolution....Public
libraries and undergraduate collections."-Choice
"Ken Albala....[h]as written an accessible text that illuminates an
important aspect of everyday life in centuries past:
food."-E-Streams
"The author has compiled a well-researched history of food using
primary and secondary sources....This very scholarly book provides
interesting information for both the researcher and browser alike.
Recommended."-Library Media Connection
"Part of Greenwood's "Food through History" series, this volume
presents the history of food and "foodways" between 1500 and 1880
in the most familiar territories of Western Europe (with some
attention to global ramifications and eastern states). Such an
overview is much needed given the attention to and interest in food
history in recent decades....Besides being a clear and often
fascinating history for the nonspecialist, Food in Early Modern
Europe should stimulate those of us working on various topics that
intersect with that most essential susbstance of human life and
culture to clarify what courses yet remain untouched."-Sixteenth
Century Journal
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