Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.

Street vendors are ubiquitous across the world and throughout history. They are part of almost any distribution chain, and play an important role in the marketing of consumer goods particularly to poorer customers. Focusing on the food trades, this multi-disciplinary volume explores the dynamics of street selling and its impact on society. Through an investigation of food hawking, the volume both showcases the latest results from a subject that has seen the emergence of a significant body of innovative and adventurous scholarship, and advances the understanding of street vending and its impact on society by stimulating interdisciplinary and cross-disciplinary discussions. Covering a time span of approximately two millennia, from antiquity to the present, the book includes chapters on Europe and Asia, and covers a diverse range of themes such as the identity of food sellers (in terms of gender, ethnicity, and social status); the role of the street seller in the distribution of food; the marketing of food; food traders and the establishment; the representation of food hawkers; and street traders and economic development. By taking a dynamic approach, the collection has enabled its contributors to cross disciplinary boundaries and engage in discussions which extend beyond the limits of their own academic fields, and thus provide a fresh appreciation of this ancient phenomenon.

Seldom has a royal court invited such intensive study as that of Henry VIII, or become so prominent in popular culture. Nonetheless, Intercultural Explorations and the Court of Henry VIII is committed to offering a fresh perspective on Tudor court culture, by using continental sources to contextualize, nuance, and challenge long-held perspectives that have been formed through the use of well-studied, Anglophone sources. Using a wide variety of textual sources, from ambassadorial correspondence, account books, household étiquettes, legal records, royal warrants, and marital contracts, to play texts and travel accounts, this study presents original research in history, literature, and cultural history. The case studies in Intercultural Explorations and the Court of Henry VIII address specific questions that challenge what we know or think we know about Tudor court culture. For example: was it good taste to bring a jester to a royal deathbed? Was John Blanke really the first black musician to perform at the Tudor court, or did he follow the footsteps of another celebrated performer of African descent? When Charles V came to meet Henry VIII, did he eat from his own plate? And why did courtiers express themselves negatively about Anne of Cleves's appearance? By addressing such specific questions, Intercultural Explorations and the Court of Henry VIII will show that however quintessentially 'English' Henry VIII's court, it was essentially a place of cultural and intercultural encounters that is best understood when studied in dialogue across languages, geographical barriers, and scholarly disciplines.

This volume offers a broad exploration of the cultural history of democracy in the Renaissance. The Renaissance has rarely been considered an important moment in the history of democracy. Nonetheless, as this volume shows, this period may be seen as a “democratic laboratory” in many, often unexpected, ways. The classicizing cultural movement known as humanism, which spread throughout Europe and beyond in this period, had the effect of vastly enhancing knowledge of the classical democratic and republican traditions. Greek history and philosophy, including the story of Athenian democracy, became fully known in the West for the first time in the postclassical world. Partly as a result of this, the period from 1400 to 1650 witnessed rich and historically important debates on some of the enduring political issues at the heart of democratic culture: issues of sovereignty, of liberty, of citizenship, of the common good, of the place of religion in government. At the same time, the introduction of printing, and the emergence of a flourishing, proto-journalistic news culture, laid the basis for something that recognizably anticipates the modern “public sphere.” The expansion of transnational and transcontinental exchange, in what has been called the “age of encounters,” gave a new urgency to discussions of religious and ethnic diversity. Gender, too, was a matter of intense debate in this period, as was, specifically, the question of women's relation to political agency and power. This volume explores these developments in ten chapters devoted to the notions of sovereignty, liberty, and the “common good”; the relation of state and household; religion and political obligation; gender and citizenship; ethnicity, diversity, and nationalism; democratic crises and civil resistance; international relations; and the development of news culture. It makes a pressing case for a fresh understanding of modern democracy's deep roots.

We know the Renaissance as a key period in the history of Europe. It saw the development of court and urban cultures, witnessed the first global voyages of discovery and gave rise to the Reformation and Counter Reformation. It also started with the 'invention' of oil painting, linear perspective and moveable type, all visual technologies. Does that mean, as has been suggested, that the Renaissance stands for the 'ascendancy of the eye'? If so, then what happened to the sensory extremes which the famous Dutch historian Johan Huizinga still perceived in the 15th century? Did they simply disappear? Or is there another history to be told, a history of a surprising continuity, not only of the sense of hearing but also of the 'lower' senses – those of taste, smell and touch? And was the Renaissance not first and foremost a time of deep sensory anxiety? This volume, assembling nine outstanding specialists, seeks to answer these questions while offering a lively and 'sensational' portrait of the period. A Cultural History of the Senses in the Renaissance presents essays on the following topics: the social life of the senses; urban sensations; the senses in the marketplace; the senses in religion; the senses in philosophy and science; medicine and the senses; the senses in literature; art and the senses; and sensory media.

Domestic materiality in a remarkable European city How did citizens in Bruges create a home? What did an ordinary domestic interior look like in the sixteenth century? And more importantly: how does one study the domestic culture of bygone times by analysing documents such as probate inventories? These questions seem straightforward, yet few endeavours are more challenging than reconstructing a sixteenth-century domestic reality from written sources. This book takes full advantage of the inventory and convincingly frames household objects in their original context of use. Meticulously connecting objects, people and domestic spaces, the book introduces the reader to the rich material world of Bruges citizens in the Renaissance, their sensory engagement, their religious practice, the role of women, and other social factors. By weaving insights from material culture studies with urban history, At Home in Renaissance Bruges offers an appealing and holistic mixture of in-depth socio-economic, cultural and material analysis. In its approach the book goes beyond heavy-handed theories and stereotypes about the exquisite taste of aristocratic elites, focusing instead on the domestic materiality of Bruges’ middling groups. Evocatively illustrated with contemporary paintings from Bruges and beyond, this monograph shows a nuanced picture of domestic materiality in a remarkable European city.

Though Bartolomeo Scappi's Opera (1570), the first illustrated cookbook, is well known to historians of food, up to now there has been no study of its illustrations, unique in printed books through the early seventeenth century. In Food and Knowledge in Renaissance Italy, Krohn both treats the illustrations in Scappi's cookbook as visual evidence for a lost material reality; and through the illustrations, including several newly-discovered hand-colored examples, connects Scappi's Opera with other types of late Renaissance illustrated books. What emerges from both of these approaches is a new way of thinking about the place of cookbooks in the history of knowledge. Krohn argues that with the increasing professionalization of many skills and trades, Scappi was at the vanguard of a new way of looking not just at the kitchen-as workshop or laboratory-but at the ways in which artisanal knowledge was visualized and disseminated by a range of craftsmen, from engineers to architects. The recipes in Scappi's Opera belong on the one hand to a genre of cookery books, household manuals, and courtesy books that was well established by the middle of the sixteenth century, but the illustrations suggest connections to an entirely different and emergent world of knowledge. It is through study of the illustrations that these connections are discerned, explained, and interpreted. As one of the most important cookbooks for early modern Europe, the time is ripe for a focused study of Scappi's Opera in the various contexts in which Krohn frames it: book history, antiquarianism, and visual studies.

A Cultural History of Objects in the Renaissance covers the period 1400 to 1600. The Renaissance was a cultural movement, a time of re-awakening when classical knowledge was rediscovered, leading to an efflorescence in philosophy, art, and literature. The period fostered an emerging sense of individualism across European cultures. This sense was expressed through a fascination with materiality and the natural world, and a growing attachment to things. The 6 volume set of the Cultural History of Objects examines how objects have been created, used, interpreted and set loose in the world over the last 2500 years. Over this time, the West has developed particular attitudes to the material world, at the centre of which is the idea of the object. The themes covered in each volume are objecthood; technology; economic objects; everyday objects; art; architecture; bodily objects; object worlds. James Symonds is Professor at the University of Amsterdam, The Netherlands. Volume 3 in the Cultural History of Objects set. General Editors: Dan Hicks and William Whyte