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200 1 $aQuesta terra ora crudele$fJosé Luís Peixoto$gtraduzione di Giulia Lanciani
210   $aRoma$cLa nuova frontiera$dcopyr. 2005
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101 0 $aeng
135   $aur|n|---|||||
200 10$aEating Right in the Renaissance$b[electronic resource]
210   $aBerkeley $cUniversity of California Press$d2002
215   $a1 online resource (335 p.)
225 1 $aCalifornia Studies in Food and Culture ;$vv.2
300   $aDescription based upon print version of record.
311   $a0-520-22947-9 
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 Studies in Food and Culture
606   $aFood habits
606   $aFood habits - Europe - History
606   $aGastronomy
608   $aElectronic books.
615  4$aFood habits.
615  4$aFood habits - Europe - History.
615  4$aGastronomy.
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