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Food in Early Modern Europe (Food through History) Hardcover – February 28, 2003

ISBN-13: 978-0313319624 ISBN-10: 0313319626

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Editorial Reviews

Review

"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

Book Description

This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.


More About the Author

Ken Albala is Professor of History at the University of the Pacific. He is the author or editor of 21 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe, Beans: A History (winner of the 2008 IACP Jane Grigson Award), and Pancake. He has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was also editor of the Food Cultures Around the World series with 30 volumes in print, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman Littlefield Studies in Food and Gastronomy for which he has written a textbook entitled Three World Cuisines: Italian, Chinese, Mexican (Winner of the Gourmand Best Foreign Food Book in the World 2012). Albala was also co-editor of the journal Food Culture and Society and is editing a 3 volume encyclopedia on Food Issues for Sage. He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His most recent works are a translation of the 16th century Livre fort excellent de cuysine, A Food History Reader and Nuts: A Global History.

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