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Food defines us as individuals, communities, and nations - we are what we eat and, equally, what we don't eat. When, where, why, how and with whom we eat are crucial to our identity. This title presents novel approaches to understanding the history and culture of food and eating in early modern Europe.
This richly illustrated book will showcase hidden and newly-conserved treasures from the Fitzwilliam Museum and other collections in and around Cambridge. It will tease out many contemporary and controversial issues - such as the origins of food and food security, overconsumption in times of austerity, and our relationship with animals and nature - through short research-led entries by some of the world's leading cultural and food historians.
This book explores food-related objects, images, and texts from the past in innovative ways and encourages us to rethink our evolving relationship with food.
Food defines us as individuals, communities, and nations - we are what we eat and, equally, what we don't eat. When, where, why, how and with whom we eat are crucial to our identity. This title presents novel approaches to understanding the history and culture of food and eating in early modern Europe.
This richly illustrated book will showcase hidden and newly-conserved treasures from the Fitzwilliam Museum and other collections in and around Cambridge. It will tease out many contemporary and controversial issues - such as the origins of food and food security, overconsumption in times of austerity, and our relationship with animals and nature - through short research-led entries by some of the world's leading cultural and food historians.
This book explores food-related objects, images, and texts from the past in innovative ways and encourages us to rethink our evolving relationship with food.
Melissa Calaresu is the Neil McKendrick Lecturer in History at Gonville and Caius College, Cambridge. She has written on the cultural history of the Grand Tour, urban space, ice cream, and street-vending in early modern Italy, with a particular focus on Naples. She is co-editor of Exploring Cultural History: Essays in Honour of Peter Burke (2010), New Approaches to Naples c.1500-c.1800: The Power of Place (2013), and Food Hawkers: Selling in the Street from Antiquity to the Present Day (2015). With Victoria Avery and Mary Laven, she also co-edited Treasured Possessions from the Renaissance to the Enlightenment (PWP, 2015), which accompanied the Fitzwilliam Museum exhibition.
Introduction
1 Food cycles and systems
2 Production and sourcing
3 Local and global foodways
4 Preparing and preserving
5 Gastronomic contexts and cultures
6 Religion and morality
7 Food choices and diets
8 Inspired by food
Catalogue
Comparative images
Bibliography
Acknowledgements
Index
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Geschichte |
| Jahrhundert: | Neuzeit |
| Rubrik: | Geisteswissenschaften |
| Medium: | Taschenbuch |
| Seiten: | 272 |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781781301029 |
| ISBN-10: | 1781301026 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Avery, Dr Victoria
Calaresu, Dr Melissa (University of Cambridge) |
| Hersteller: | Philip Wilson Publishers Ltd |
| Maße: | 279 x 228 x 30 mm |
| Erscheinungsdatum: | 26.11.2019 |
| Gewicht: | 1,366 kg |
Melissa Calaresu is the Neil McKendrick Lecturer in History at Gonville and Caius College, Cambridge. She has written on the cultural history of the Grand Tour, urban space, ice cream, and street-vending in early modern Italy, with a particular focus on Naples. She is co-editor of Exploring Cultural History: Essays in Honour of Peter Burke (2010), New Approaches to Naples c.1500-c.1800: The Power of Place (2013), and Food Hawkers: Selling in the Street from Antiquity to the Present Day (2015). With Victoria Avery and Mary Laven, she also co-edited Treasured Possessions from the Renaissance to the Enlightenment (PWP, 2015), which accompanied the Fitzwilliam Museum exhibition.
Introduction
1 Food cycles and systems
2 Production and sourcing
3 Local and global foodways
4 Preparing and preserving
5 Gastronomic contexts and cultures
6 Religion and morality
7 Food choices and diets
8 Inspired by food
Catalogue
Comparative images
Bibliography
Acknowledgements
Index
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Geschichte |
| Jahrhundert: | Neuzeit |
| Rubrik: | Geisteswissenschaften |
| Medium: | Taschenbuch |
| Seiten: | 272 |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781781301029 |
| ISBN-10: | 1781301026 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Avery, Dr Victoria
Calaresu, Dr Melissa (University of Cambridge) |
| Hersteller: | Philip Wilson Publishers Ltd |
| Maße: | 279 x 228 x 30 mm |
| Erscheinungsdatum: | 26.11.2019 |
| Gewicht: | 1,366 kg |
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