Eating Right in the Renaissance

By Ken Albala | Go to book overview

Index
abortion, 100
Abraham, Nicholas, 42
abstersive and mundifying foods, 100
abstinence. See fasting
Aëtius, 7, 21, 30
age, 154–62; and digestive capacity, 156; of plants and animals used as food, 157–59, 269
aging meat and fowl, 158–59, 269, 278
aging process, 53, 154–55
agglutination, 59, 67
air: as nourishment, 117–19; quality, 117
alcohol, 274. See also birth defects
almonds, 101
America, humoral theory in, 8, 286 –94
American foods, 2, 23140
anatomy, 58
anger, 3
anorexia,
aperitives, 92, 100–1
aphrodisiacs, 59, 146 –51, 182
Apicius, 19, 207
apoplexy, 102
appetite, 54–56
apples, 90–91, 255, 273
apricots, 152
Arab and Jewish authorities, 7, 168; rejection of, 7
Aristotle, 18, 58, 64
Arnald of Villanova, 26, 89–91
aromatherapy, 118
aromatic foods, 97
artichokes, 101, 206, 261
ascetics, 92
Asian foods, 2
asparagus, 98, 206, 266; causing fetid urine, 38
ass, as food, 31
assimilation, 6, 63–66
astrology, 15, 45, 155
Athenaeus, 19
attenuation, of humors, 97
authorities, criticism of, 8, 10, 38, 229, 285
Averroës, 23
Avicenna, 7, 23; and order of foods in one meal, 109
Bachot, Gaspard, 45, 270–71
banquets. See gluttony, at court
barley, 100, 198
basil, 160
baths and rubbings, 134–35
beans, 258, 261; as a crass food, 94; fit for peasants, 188; and gas, 10, 59; New World, 235–36; and Pythagoras, 16; string bean recipe, 281
bear, as food, 31
beef, 8, 68, 188, 256, 276; digestibility of, 6; for English, 12, 40, 230; nutritional value, 6; promoting choler, 3; recipes, 260, 276
beer, 95, 98, 133, 230. See also Placotomus
Benedict (Benedictus) of Nursia, 28, 190, 249
Benzi, Ugo, 26, 43

-309-

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Eating Right in the Renaissance
Table of contents

Table of contents

  • California Studies in Food and Culture *
  • Title Page *
  • Contents *
  • Acknowledgments vii
  • Note on Spelling ix
  • Introduction 1
  • Chapter 1 - Overview of the Genre 14
  • Chapter 2 - Humors, Digestion, and the Physiology of Nutrition 48
  • Chapter 3 - Qualities, Substance, and Virtues 78
  • Chapter 4 - External Factors 115
  • Chapter 5 - Food and the Individual 163
  • Chapter 6 - Food and Class 184
  • Chapter 7 - Food and Nation 217
  • Chapter 8 - Medicine and Cuisine 241
  • Postscript - The End of a Genre and Its Legacy 284
  • Bibliography 295
  • Index 309
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