Cooking and Eating in
Renaissance Italy

Rowman & Littlefield Studies in Food and Gastronomy

General Editor: Ken Albala, Professor of History, University of the Pacific
(kalbala@pacific.edu)

Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropology, sociology, literature, and the arts focus on food. The mission of Rowman & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general interest series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works.

Titles in the Series

Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century, by Erica J. Peters

Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala

Food and Social Media: You Are What You Tweet, by Signe Rousseau

Food and the Novel in Nineteenth-Century America, by Mark McWilliams

Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll

New Orleans: A Food Biography, by Elizabeth M. Williams (Big City Food Biographies series)

A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels

Breakfast: A History, by Heather Arndt Anderson (The Meals series)

Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Lawson Gray and Adriana Almazán Lahl

Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence, by Janet Clarkson

The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss

Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope

Cooking and Eating in
Renaissance Italy

From Kitchen to Table

Katherine A. McIver

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ISBN 978-1-4422-2718-7 (cloth : alk. paper)

ISBN 978-1-4422-2719-4 (electronic)

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