Cultural History of Food in the Renaissance

Ken Albala is Professor of History at the University of the Pacific, USA and author of many books, including Eating Right in the Renaissance; Food in Early Modern Europe; The Banquet: Dining in the Great Courts of Late Renaissance Europe; Beans: A History; and The Lost Art of Real Cooking. He is editor of Food Cultures of the World Encyclopedia and coeditor of the journal, Food, Culture & Society.

• Series Preface Introduction Ken Albala, University of the Pacific, USA1 Food Production 29Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy2 Food Systems: Pepper, Herring, and Beer Michael Krondl, Independent Scholar, USA3 Food Security, Safety, and Crises Philip Slavin, McGill University, Canada4 Food and Politics Eric R. Dursteler, Brigham Young University, USA5 Eating Out Paul Freedman, Yale University, USA6 Professional Cooking, Kitchens, and Service Work Ken Albala, University of the Pacific, USA7 Family and Domesticity Alison A. Smith, Wagner College, USA8 Body and Soul Joan Fitzpatrick, Loughborough University, UK9 Food in Painting Gillian Riley, Independent Scholar10 World Developments Fabio Parasecoli, The New School, NYC, 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.