WLIT 1450 B: Italian Food Culture - Mazzoni (Fall 2024)

Using Wikipedia as a jumping off point to gather background information on a topic can be an effective starting point.

Attempts to encapsulate much of what is known of the history of food and nutrition. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues, this work covers foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink; covers issues such as food fads, prejudices, taboos, food toxins, additives, labeling, and entitlements.

Presents a comprehensive, authoritative overview of food from ancient times to the present. Covers almost 3,000 years of food and its physical, spiritual, social and cultural dimensions.The periods covered are: 1. Antiquity (800 BCE - 500 CE); 2. Medieval Age (500 - 1300); 3. Renaissance (1300 - 1600); 4. Early Modern Age (1600 - 1800); 5. Age of Empire (1800 - 1900); 6. Modern Age (1920 - 2000). Each volume discusses the same themes: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; Food Representations; World Developments.