A Cultural History of Food in the Medieval Age
Berg Publishers (Verlag)
978-0-85785-024-9 (ISBN)
A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Massimo Montanari is Professor of Medieval History and Food History at the University of Bologna, Italy. His many studies on the history of food culture have been widely translated.
Series Preface
Introduction
Massimo Montanari, University of Bologna, Italy
1 Food Production
Alfio Cortonesi, University of Tuscia, Viterbo, Italy
2 Food Systems
Pere Benit, Univeristy of Lleida, Spain
3 Food Security
Giuliano Pinto, University of Florence, Italy
4 Food and Politics
Jean-Pierre Devroey, Université Libre de Bruxelles, Belgium
5 Eating Out in the Early and High Middle Ages
Alban Gautier, Université du Littoral Côte d’Opale, Boulogne-sur-Mer, France
6 Professional Cooking, Kitchens, and Service Work
Melitta Weiss Adamson, University of Western Ontario, Canada
7 Family and Domesticity
Gabriella Piccinni, University of Siena, Italy
8 Body and Soul
Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy
9 Food Representations
Bruno Andreolli, University of Bologna, Italy
10 World Developments
Fabio Parasecoli, The New School, NYC, USA
Notes
Bibliography
Notes on Contributors
Index
Erscheint lt. Verlag | 22.5.2014 |
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Reihe/Serie | The Cultural Histories Series |
Verlagsort | London |
Sprache | englisch |
Maße | 172 x 244 mm |
Themenwelt | Literatur ► Essays / Feuilleton |
Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher | |
Geschichte ► Allgemeine Geschichte ► Mittelalter | |
Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
Sozialwissenschaften ► Ethnologie ► Volkskunde | |
Sozialwissenschaften ► Soziologie | |
ISBN-10 | 0-85785-024-5 / 0857850245 |
ISBN-13 | 978-0-85785-024-9 / 9780857850249 |
Zustand | Neuware |
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