A Cultural History of Food in the Early Modern Age - Beat Kümin (editor)
Stockfoto
KORTE INHOUD
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 an...
Details
2016 Uitgever: Bloomsbury Reeks: A cultural history of food Nummer: 4 272 paginas Taal: Engels ISBN-10: 1474269990 ISBN-13: 9781474269995Helaas, laatste exemplaar van deze editie is recent verkocht!