Cultural History of Food in the Early Modern Age

Beat Kümin is Professor of Early Modern European History at the University of Warwick, UK. He is the author of Drinking Matters: Public Houses and Social Exchange in Early Modern Central Europe and the editor of The European World: An Introduction to Early Modern History.

• Series Preface Introduction Beat Kümin, University of Warwick, UK1 Food Production Govind Sreenivasan, Brandeis University, USA2 Food Systems: Central–Decentral Networks Anne Radeff, University of Bern, Switzerland3 Food Security, Safety, and Crises Pier Paolo Viazzo, University of Turin, Italy4 Food and Politics: The Power of Bread in European Culture Victor Magagna, University of California San Diego, USA5 Eating Out in Early Modern Europe Beat Kümin, University of Warwick, UK6 Professional Cooking, Kitchens, and Service Work: Accomplisht Cookery Sara Pennell, Roehampton University, UK7 Family and Domesticity: Cooking, Eating, and Making Homes Sara Pennell, Roehampton University, UK8 Body and Soul, or Living Physically in the Kitchen David Gentilcore, University of Leicester, UK9 Food Representations in Early Modern Europe: Powerful Appetites Brian Cowan, McGill University, Canada10 World Developments: The Early Modern Age Fabio Parasecoli, The New School, New York City, USANotes Bibliography Notes on Contributors Index

[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.