The Renaissance of Food in Global Perspective

Authors

Ken Albala, University of the PacificFollow

Document Type

Conference Proceeding

Department

History

Conference Title

Renaissance Society of America

Location

Washington, D.C.

Conference Dates

March 22-24, 2012

Date of Presentation

3-23-2012

Abstract

While historians have long traced the many global exchanges in ingredients, peoples, and pathogens that took place in the age of encounters, few have looked closely at actual culinary traditions. What traditions of sixteenth- and seventeenth-centry European kitchens were adapted to local conditions, ingredients, and available technologies and why do they survive long after disappearing from European cuisine? There are surprising culinary rudiments dating back to the Renaissance, stretching from the kasutera of Japan to the capirotada of Mexico. This talk will discuss European cookbooks and cooking traditions and the fascinating ways they influenced cooking around the world, long before the era of transnational conglomerate food corporations.

Comments

Plenary speaker.

Conference website

Recommended Citation

Albala, K. (2012). The Renaissance of Food in Global Perspective. Paper presented at Renaissance Society of America in Washington, D.C..
https://scholarlycommons.pacific.edu/cop-facpres/143