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A Cultural History of Food in the Renaissance
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Table of Contents

Series Preface Introduction Ken Albala, University of the Pacific, USA 1 Food Production 29 Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy 2 Food Systems: Pepper, Herring, and Beer Michael Krondl, Independent Scholar, USA 3 Food Security, Safety, and Crises Philip Slavin, McGill University, Canada 4 Food and Politics Eric R. Dursteler, Brigham Young University, USA 5 Eating Out Paul Freedman, Yale University, USA 6 Professional Cooking, Kitchens, and Service Work Ken Albala, University of the Pacific, USA 7 Family and Domesticity Alison A. Smith, Wagner College, USA 8 Body and Soul Joan Fitzpatrick, Loughborough University, UK 9 Food in Painting Gillian Riley, Independent Scholar 10 World Developments Fabio Parasecoli, The New School, NYC, USA Notes Bibliography Notes on Contributors Index

Promotional Information

A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present. Each of the six volumes explores the same themes, allowing readers to trace developments across time.

About the Author

Ken Albala is Professor of History at the University of the Pacific, USA and author of many books, including Eating Right in the Renaissance; Food in Early Modern Europe; The Banquet: Dining in the Great Courts of Late Renaissance Europe; Beans: A History; and The Lost Art of Real Cooking. He is editor of Food Cultures of the World Encyclopedia and coeditor of the journal, Food, Culture & Society.

Reviews

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.
*Social Sciences*

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