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Language: en
Pages: 202
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Type: BOOK - Published: 2016-04-08 - Publisher: Routledge
Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of
Language: en
Pages: 230
Pages: 230
Type: BOOK - Published: 2007-10-15 - Publisher: Univ of California Press
Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historic
Language: en
Pages: 550
Pages: 550
Type: BOOK - Published: 2021-11-29 - Publisher: Routledge
Through a thematic overview of court culture that connects the cultural with the political, confessional, spatial, material and performative, this volume introd
Language: en
Pages: 257
Pages: 257
Type: BOOK - Published: 2014-05-22 - Publisher: Bloomsbury Publishing
Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of
Language: en
Pages: 238
Pages: 238
Type: BOOK - Published: 2014-09-15 - Publisher: W. W. Norton & Company
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast
