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Through the influence of colonization and emigration, early modern European cuisine would be foundational to the cuisines of the early United States and Canada, and play a significant role in the foodways of Mexico, Central America, South America, and the West Indies.
26. Apr. 2022 · Food in early modern Europe. by. Albala, Ken, 1964-. Publication date. 2003. Topics. Food habits -- Europe -- History, Nutrition -- Europe -- History, Agriculture -- Europe -- History, Dinners and dining -- Europe -- History, Europe -- Social life and customs. Publisher.
20. Feb. 2020 · The quantity as well as quality of surviving material has determined the historical study of food practices in early modern Europe. And, yet, fasting as well as feasting were central to the social and cultural life of this period.
- Melissa Calaresu
- 2020
3. Okt. 2017 · David Gentilcore’s eight-chapter study, Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450–1800, navigates this tricky historical interplay of knowledge and habit by defining clearly his objects of study—the healthy food of dietetics, the foods of rich and poor, beer, wine, spirits, and vegetable foods ...
- Watts, Sydney
23. Aug. 2017 · Far from aiding recovery, such foods would be likely to provoke illness, in the view of early modern medical orthodoxy, as David Gentilcore explains in this delightful book. To begin with, there is no wine, an essential element in any healthful diet. Secondly, foods such as fish (cold and phlegmy) or aubergines (which ‘have a ...
- Rebecca Earle
- 2017
In the early modern era, European cuisine saw an influx of new ingredients due to the Columbian Exchange, such as the potato, tomato, eggplant, chocolate, bell pepper, pumpkins, and other squash. Distilled spirits, along with tea, coffee, and chocolate were all popularized during this time. In the 1780s, the idea of the modern ...
Kissane points out what many historians have bemoaned: that the intersection of food and religion in early modern Europe is understudied. This monograph takes a welcome step towards correcting that. The first case study explores food references in the Inquisition records after the Reconquista in Spain in the 1470s.
