An introduction to European thoughts on food and nutrition during the Renaissance, 1450-1650.
Ken Albala is Associate Professor in the Department of History at the University of the Pacific.
Acknowledgments
Note on Spelling
Introduction
Overview of the Genre
The Human Body: Humors, Digestion, and the Physiology of Nutrition
Food: Quality, Substance, and Virtues
External Factors
Food and the Individual
Food and Class
Food and Nation
Medicine and Cuisine
Postscript: The End of a Genre and Its Legacy
Bibliography
Index
Table of Contents provided by Publisher. All Rights Reserved.
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