Eating in Europe in the Modern Era
Publisher
:
Armand Colin
Parution date
:
EAN
:
9782200244071
Number of pages
:
288
Description
We are nourished by more than what we eat. While specific foods are important, how, when, where, and with whom we eat are also part of the meal. These factors, which are not static, form a complex web, termed “alimentation,” that has evolved in important and interesting ways over time.
Between the sixteenth and the nineteenth centuries in Europe, several factors combined to influence nutrition and eating habits around the world. Eating in Europe in the Modern Era delves into the history of eating from the sixteenth-century to our modern times. The author describes, for example, the impact of the discovery and transport of food products from the New World, and the birth of the restaurant, which changed how and where food was shared.
Meyzié explains how not just the foods and the places in which they were eaten changed, but also how the shared habits, methods, and manners of eating changed, as well as the values attached to food by a large percentage of the population. Contributing to these changes were the introduction and increased movement of goods, the progress of agriculture, and the new demands of an increasingly sophisticated and diversified population.
Within the broad scope of history, Meyzié offers a larger than usual view of the changing ways and meanings of nourishment.
Author
Philippe Meyzie : Philippe Meyzié is a professor of modern history at Université Michel de Montaigne – Bordeaux 3. He is the author of La table du Sud-Ouest et l’émergence des cuisines régionales 1700–1850 (Presses Universitaires de Rennes, 2007).
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