Food, Religion, and Communities in Early Modern Europe

Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe.

Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues.

This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.

List of Illustrations
1. Introduction: Food in History
Part I – Food and the Inquisition
2. The Kitchen: Food, Meanings and Religion
3. The Cooks: Food, Gender and Social Relations
Part II – Food and the Reformation
4. The Eaters: Fast-Breaking Protest in Early Reformation Zürich
5. The Butchers: The Cultural Context of Fast-Breaking
Part III – Food and Witchcraft
6. The Demons: Food in European Demonology
7. The Witches: Food, Fear and Witchcraft in Northern Scotland
8. Conclusion: Thinking with Food
Bibliography
Index

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