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UK Winner of the Entertaining category of the Gourmand World Cookbook Awards 2020
Food defines us as individuals, communities, and nations – we are what we eat and, equally, what we don’t eat. When, where, why, how and with whom we eat are crucial to our identity. Feast and Fast presents novel approaches to understanding the history and culture of food and eating in early modern Europe.
This richly illustrated book will showcase hidden and newly-conserved treasures from the Fitzwilliam Museum and other collections in and around Cambridge. It will tease out many contemporary and controversial issues – such as the origins of food and food security, overconsumption in times of austerity, and our relationship with animals and nature – through short research-led entries by some of the world’s leading cultural and food historians.
Feast and Fast explores food-related objects, images, and texts from the past in innovative ways and encourages us to rethink our evolving relationship with food.
Contents List:
Foreword • Introduction • 1 Food cycles and systems • 2 Production and sourcing • 3 Local and global foodways • 4 Preparing and preserving • 5 Gastronomic contexts and cultures • 6 Religion and morality • 7 Food choices and diets • 8 Inspired by food • Catalogue • Comparative images • Bibliography • Acknowledgements • Index
This book is brought by Bloomsbury Publishing, ISBN 9781781301029
