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Eating Right in the Renaissance

(California Studies in Food and Culture #2)

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4.20  ·  Rating details ·  25 ratings  ·  1 review
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 ti ...more
Hardcover, 324 pages
Published February 1st 2002 by University of California Press (first published January 1st 2002)
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Annabel
Albala's book is filled with fascinating facts about food, diet and eating in the Renaissance and is presented in an easy-to-read, well-flowing fashion. The writing is skilled, intelligent and relevant, as is all the content. This book covers Renaissance ideas about food that no other critic has delved into.

Any reader would learn a significant amount about eating in the Renaissance from this jam-packed book. I will definitely be referring to it in the future.
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Ken Albala, Professor of History at the University of the Pacific in Stockton, CA and Director of Food Studies in San Francisco, is the author or editor of 25 books on food. These include academic monographs, cookbooks, reference works and translations. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy. His current project is about Walking with Wine.

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California Studies in Food and Culture (1 - 10 of 60 books)
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