Eating Right in the Renaissance by Ken Albala (English) Hardcover Book

Description: FREE SHIPPING UK WIDE Eating Right in the Renaissance by Ken Albala Providing an account of the differences between the nutritional logic of the past and our own time, this book examines the range of dietary literature of the Renaissance. Ken Albala reveals the working of the Renaissance mind through the exploration of Renaissance ideas on food. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food.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. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food. Flap "Albala s engaging tour through the host of Renaissance dietary theories reminds us that our preoccupations with food and susceptibility to cranky advice about nutrition are nothing new. This is superior scholarship delivered with a light touch."--Rachel Laudan, author of The Food of Paradise: Exploring Hawaiis Culinary Heritage "This stimulating work is an important contribution to social and especially medical-dietetic history. Albala is the first to explore in detail the role of dietetic literature in the development of the European nation state. His book is a pleasure to read."--Melitta Weiss Adamson, editor of Food in the Middle Ages Author Biography Ken Albala is Associate Professor in the Department of History at the University of the Pacific. Table of Contents Acknowledgments Note on Spelling Introduction 1. Overview of the Genre 2. The Human Body: Humors, Digestion, and the Physiology of Nutrition 3. Food: Quality, 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 Bibliography Index Review "Albala s engaging tour through the host of Renaissance dietary theories reminds us that our preoccupations with food and susceptibility to cranky advice about nutrition are nothing new. This is superior scholarship delivered with a light touch."-Rachel Laudan, author of The Food of Paradise: Exploring Hawaiis Culinary Heritage; "This stimulating work is an important contribution to social and especially medical-dietetic history. Albala is the first to explore in detail the role of dietetic literature in the development of the European nation state. His book is a pleasure to read."-Melitta Weiss Adamson, editor of Food in the Middle Ages Long Description Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food. Eating Right in the Renaissancetakes 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. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food. Details ISBN0520229479 Author Ken Albala Short Title EATING RIGHT IN THE RENAISSANC Publisher University of California Press Language English ISBN-10 0520229479 ISBN-13 9780520229471 Media Book Format Hardcover Series Number 2 Year 2002 Imprint University of California Press Country of Publication United States Pages 324 Place of Publication Berkerley Birth 1964 DOI 10.1604/9780520229471 UK Release Date 2002-02-01 AU Release Date 2002-02-01 NZ Release Date 2002-02-01 US Release Date 2002-02-01 Series California Studies in Food and Culture Publication Date 2002-02-01 DEWEY 613.2094 Illustrations 12 b-w illustrations Audience Professional & Vocational We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICY No questions asked, 30 day returns! FREE DELIVERY No matter where you are in the UK, delivery is free. 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