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Download Food and Health in Early Modern Europe: Diet, Medicine and by David Gentilcore PDF

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By David Gentilcore

Food and future health in Early sleek Europe is either a background of nutrients practices and a heritage of the clinical discourse approximately that foodstuff. it's also an exploration of the interplay among the 2: the connection among evolving foodways and moving scientific suggestion on what to devour as a way to remain fit. It offers the 1st in-depth examine of published nutritional suggestion protecting the whole early glossy interval, from the late-15th century to the early-19th; it's also the 1st to track the background of eu foodways as noticeable throughout the prism of this recommendation.

David Gentilcore deals a doctor's-eye view of adjusting nutrients and nutritional models: from Portugal to Poland, from Scotland to Sicily, now not forgetting the increasing ecu populations of the recent global. as well as exploring eu regimens during the interval, works of materia medica, botany, agronomy and horticulture are thought of, in addition to more than a few different revealed assets, corresponding to commute debts, cookery books and literary works. The publication additionally comprises 30 illustrations, maps and large bankruptcy bibliographies with internet hyperlinks integrated to additional relief study.

Food and overall healthiness in Early smooth Europe is the basic advent to the connection among meals, healthiness and medication for historical past scholars and students alike.

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Additional info for Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450-1800

Sample text

He also mentions the role of respiration and circulation of the blood in distributing nutrients throughout the body, something absent in earlier dietary writings. When it comes to foods, Lémery discusses them in series, as in any Renaissance regimen, but gone are food ‘qualities’, with their relative ‘degrees’, replaced by four ‘chemical constituents’: the terrestrial, aqueous, oily and saline ‘parts’. These are certainly a step beyond humouralism, though no laboratory-based chemical analysis was as yet involved.

For instance, in 1558 Giambattista Della Porta proposed adopting distillation as a means of more accurately determining the qualities of plants. ‘There are no surer searchers out of the virtues of the plants than our hands and eyes’, Della Porta wrote. 41 We have been considering single foodstuffs thus far, but physicians’ recommendations went beyond considerations of individual ingredients. A ‘balanced’ dish meant combining hot and moist staples with cold and dry condiments, such as vinegar; correcting cold and moist foods with hot and dry spices; improving foods that were thick and crass with cutting and sharp flavours that would help them pass through the body (such as mustard on pork); and giving body and substance to very light foods like small birds by serving them with a thickened sauce made with breadcrumbs or ground almonds.

The challenges to Galenism were so effective that, during the seventeenth century, preventive medicine gave way to an emphasis on therapeutics. Medicine became increasingly associated with medicines. Regimen was sidelined, as the focus shifted away from how to take care of healthy bodies to how to cure particular diseases. 8 This faith in medicines, which seems so modern, was itself eventually challenged, as these often harsh remedies failed to keep pace with the rising expectations of society.

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