02478nam 22004814a 450 991081891920332120200520144314.01-59734-587-3(CKB)111090860415148(EBL)223448(OCoLC)568094061(MiAaPQ)EBC223448(EXLCZ)9911109086041514820001120d2002 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierEating right in the Renaissance /Ken Albala1st ed.Berkeley University of California Pressc20021 online resource (335 p.)California series in food and culture ;2Description based upon print version of record.0-520-22947-9 Includes bibliographical references (p. 295-308) and index.Cover; Contents; Acknowledgments; Note on Spelling; Introduction; 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; Bibliography; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; X; IllustrationsEating 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 theirCalifornia series in food and culture ;2.Food habitsEuropeHistoryGastronomyFood habitsHistory.Gastronomy.641/.01/3Albala Ken1964-1169694MiAaPQMiAaPQMiAaPQBOOK9910818919203321Eating right in the Renaissance4187703UNINA