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Zusatztext [T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. Informationen zum Autor Beat Kümin is Professor of Early Modern European History at the University of Warwick, UK, where he co-ordinates the Warwick Network for Parish Research & serves as an academic lead of the Global Research Priority on Food. His publications include Drinking Matters: Public Houses and Social Exchange in Early Modern Central Europe (2007) and Imperial Villages: Cultures of Political Freedom in the German Lands (2019). He is also the (co-)editor of A Cultural History of Food in the Early Modern Age (2012), Pfarreien in der Vormoderne (2017) and The European World 1500-1800: An Introduction to Early Modern History (4th edn, 2023). Zusammenfassung The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern 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. Inhaltsverzeichnis Series Preface Introduction Beat Kümin, University of Warwick, UK 1 Food Production Govind Sreenivasan, Brandeis University, USA 2 Food Systems: Central–Decentral Networks Anne Radeff, University of Bern, Switzerland 3 Food Security, Safety, and Crises Pier Paolo Viazzo, University of Turin, Italy 4 Food and Politics: The Power of Bread in European Culture Victor Magagna, University of California San Diego, USA 5 Eating Out in Early Modern Europe Beat Kümin, University of Warwick, UK 6 Professional Cooking, Kitchens, and Service Work: Accomplisht Cookery Sara Pennell, Roehampton University, UK 7 Family and Domesticity: Cooking, Eating, and Making Homes Sara Pennell, Roehampton University, UK 8 Body and Soul, or Living Physically in the Kitchen David Gentilcore, University of Leicester, UK 9 Food Representations in Early Modern Europe: Powerful Appetites Brian Cowan, McGill University, Canada 10 World Developments: The Early Modern Age Fabio Parasecoli, The New School, New York City, USA Notes Bibliography Notes on Contributors Index...
