Eating Right in the Renaissance (California Studies in Food and Culture, 2)

Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food.Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food. Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique we come to understand a people through their ideas on food. Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food. "Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food." "Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parlsey, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more."--BOOK JACKET. Eating Right In The Renaissance Takes Us Through An Array Of Historical Sources In A Narrative That Is Witty And Spiced With Fascinating Details. Why Did Early Renaissance Writers Recommend The Herbs Parsley, Arugula, Anise, And Mint To Fortify Sexual Prowess? Why Was There Such A Strong Outcry Against Melons And Cucumbers, Even Though People Continued To Eat Them In Large Quantities? Why Was Wine Considered A Necessary Nutrient? As He Explores These And Other Questions, Albala Explains The History Behind Renaissance Dietary Theories The Connections Among Food, Exercise, And Sex The Changing Relationship Between Medicine And Cuisine And Much More. 1. Overview Of The Genre -- 2. The Human Body: Humors, Digestion, And The Physiology Of Nutrition -- 3. Food: Qualities, Substance, And Virtues -- 4. External Factors -- 5. Food And The Individual -- 6. Food And Class -- 7. Food And Nation -- 8. Medicine And Cuisine -- Postscript: The End Of A Genre And Its Legacy. Ken Albala. Includes Bibliographical References (p. 295-308) And Index. Acknowledgments......Page 8 Note on Spelling......Page 10 Introduction......Page 12 1 Overview of the Genre......Page 25 2 The Human Body......Page 59 3 Food: Qualities, Substance, and Virtues......Page 97 4 External Factors......Page 134 5 Food and the Individual......Page 182 6 Food and Class......Page 203 7 Food and Nation......Page 236 8 Medicine and Cuisine......Page 260 Postscript: The End of a Genre and Its Legacy......Page 303 Bibliography......Page 314 Index......Page 328 The Sutton-Taylor Feud of DeWitt, Gonzales, Karnes, and surrounding counties began shortly after the Civil War ended. The blood feud continued into the 1890s when the final court case was settled with a governmental pardon. Of all the Texas feuds, the one between the Sutton and Taylor forces lasted longer and covered more ground than any other An anthology that answers a need to understand design that supports the daily life of people with dementia. It intends to support the research and development around the topic of dementia in older people, which has stressed innovation, participation in the design process, as well as technical competence and the physical environment The urge to categorize foods according to a rational system appears to be at least as old as civilization itself.