Eating right in the Renaissance /
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 i.
| Príomhchruthaitheoir: | |
|---|---|
| Formáid: | Licensed eBooks |
| Teanga: | Béarla |
| Foilsithe / Cruthaithe: |
Berkeley :
University of California Press
©2002.
|
| Sraith: | California studies in food and culture ;
2. |
| Rochtain ar líne: | https://www.jstor.org/stable/10.1525/j.ctt7zw4kq |
Clár na nÁbhar:
- Cover
- Contents
- Acknowledgments
- Note on Spelling
- Introduction
- 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
- Bibliography
- Index
- A
- B
- C
- D
- E
- F
- G
- H
- I
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- U
- V
- W
- X
- Illustrations.