A Cultural History of Food in the Medieval Age

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Opis: A Cultural History of Food in the Medieval Age

Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. 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. [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. -- Louise Ellis-Barrett Social SciencesSeries 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, Universite Libre de Bruxelles, Belgium 5 Eating Out in the Early and High Middle Ages Alban Gautier, Universite du Littoral Cote 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


Szczegóły: A Cultural History of Food in the Medieval Age

Tytuł: A Cultural History of Food in the Medieval Age
Producent: Bloomsbury Professional Ltd
ISBN: 9781474269919
Rok produkcji: 2015
Ilość stron: 256
Oprawa: Miękka
Waga: 0.51 kg


Recenzje: A Cultural History of Food in the Medieval Age

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A Cultural History of Food in the Medieval Age

Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. 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. [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. -- Louise Ellis-Barrett Social SciencesSeries 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, Universite Libre de Bruxelles, Belgium 5 Eating Out in the Early and High Middle Ages Alban Gautier, Universite du Littoral Cote 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

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Cena 121,00 PLN
Nasza cena 115,19 PLN
Oszczędzasz 4%
Wysyłka: Niedostępna
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Szczegóły: A Cultural History of Food in the Medieval Age

Tytuł: A Cultural History of Food in the Medieval Age
Producent: Bloomsbury Professional Ltd
ISBN: 9781474269919
Rok produkcji: 2015
Ilość stron: 256
Oprawa: Miękka
Waga: 0.51 kg


Recenzje: A Cultural History of Food in the Medieval Age

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