LEADER 01638nas 2200373 n 450 001 990008944340403321 005 20240229084336.0 011 $a0210-329X 035 $a000894434 035 $aFED01000894434 035 $a(Aleph)000894434FED01 035 $a000894434 091 $2CNR$aP 00145384 100 $a20161109a19739999km-y0itaa50------ba 101 0 $aspa 102 $aES 110 $aauu-------- 200 1 $aComunicaciones INIA. Serie producción vegetal 207 1$a1973- 210 $aMadrid$cInstituto Nacional de Investigaciones Agrarias 530 0 $aComunicaciones INIA. Serie producción vegetal 675 $a63 676 $a630.946 712 02$aInstituto Nacional de Investigaciones Agrarias$c 801 0$aIT$bACNP$c20090723 859 4 $uhttp://acnp.cib.unibo.it/cgi-ser/start/it/cnr/dc-p1.tcl?catno=77054&person=false&language=ITALIANO&libr=&libr_th=unina1$zBiblioteche che possiedono il periodico 901 $aSE 912 $a990008944340403321 958 $aBiblioteca Centralizzata. Facoltà di Agraria dell'Università Federico II di Napoli$b1974-1991;$c1979-1980;$fFAGBC 959 $aFAGBC 996 $aComunicaciones INIA. Serie producción vegetal$9797241 997 $aUNINA AP1 8 $6866-01$aNA087 Biblioteca Centralizzata. Facoltà di Agraria dell'Università Federico II di Napoli$ev. Università, 100 Palazzo Reale, 80055 Portici (NA)$m081-2539322$m081-7760229$nit AP2 40$aacnp.cib.unibo.it$nACNP Italian Union Catalogue of Serials$uhttp://acnp.cib.unibo.it/cgi-ser/start/it/cnr/df-p.tcl?catno=77054&language=ITALIANO&libr=&person=&B=1&libr_th=unina&proposto=NO LEADER 02590nam 22005294a 450 001 9910972735103321 005 20251009220942.0 010 $a1597345873 010 $a9781597345873 010 $a9780520927285 010 $a0520927281 035 $a(CKB)111090860415148 035 $a(EBL)223448 035 $a(OCoLC)568094061 035 $a(MiAaPQ)EBC223448 035 $a(EXLCZ)99111090860415148 100 $a20001120d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEating right in the Renaissance /$fKen Albala 205 $a1st ed. 210 $aBerkeley $cUniversity of California Press$dc2002 215 $a1 online resource (335 p.) 225 1 $aCalifornia series in food and culture ;$v2 300 $aDescription based upon print version of record. 311 08$a0520229479 311 08$a9780520927285 320 $aIncludes bibliographical references (p. 295-308) and index. 327 $aCover; 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; Illustrations 330 $aEating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their 410 0$aCalifornia series in food and culture ;$v2. 606 $aFood habits$zEurope$xHistory 606 $aGastronomy 615 0$aFood habits$xHistory. 615 0$aGastronomy. 676 $a641/.01/3 700 $aAlbala$b Ken$f1964-$01169694 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910972735103321 996 $aEating right in the Renaissance$94445210 997 $aUNINA