A Cultural History of Food in the Renaissance

Ken Albala is Professor of History at the University of the Pacific, USA and author of many books, including Eating Right in the Renaissance; Food in Early Modern Europe; The Banquet: Dining in the Great Courts of Late Renaissance Europe; Beans: A History; and The Lost Art of Real Cooking. He is editor of Food Cultures of the World Encyclopedia and coeditor of the journal, Food, Culture & Society.

Series Preface

Introduction
Ken Albala, University of the Pacific, USA

1 Food Production 29
Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy

2 Food Systems: Pepper, Herring, and Beer
Michael Krondl, Independent Scholar, USA

3 Food Security, Safety, and Crises
Philip Slavin, McGill University, Canada

4 Food and Politics
Eric R. Dursteler, Brigham Young University, USA

5 Eating Out
Paul Freedman, Yale University, USA

6 Professional Cooking, Kitchens, and Service Work
Ken Albala, University of the Pacific, USA

7 Family and Domesticity
Alison A. Smith, Wagner College, USA

8 Body and Soul
Joan Fitzpatrick, Loughborough University, UK

9 Food in Painting
Gillian Riley, Independent Scholar

10 World Developments
Fabio Parasecoli, The New School, NYC, USA

Notes
Bibliography
Notes on Contributors
Index