Food, Religion and Communities in Early Modern Europe
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Food, Religion and Communities in Early Modern Europe

Christopher Kissane, Beat KĂźmin, Brian Cowan

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eBook - PDF

Food, Religion and Communities in Early Modern Europe

Christopher Kissane, Beat KĂźmin, Brian Cowan

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About This Book

Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.

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Information

Publisher
Bloomsbury Academic
Year
2018
ISBN
9781350008472
Edition
1
Topic
History
Subtopic
European History
Index
History
Introduction 
9
harsh 
treatment 
of 
Margaret 
Patersdochter, 
who 
stole 
because 
she 
had 
nothing 
to 
eat, 
illustrates 
what 
the 
islanders 
perceived 
as 
a 
threat 
to 
the 
order 
of 
their 
community. 
Focusing 
on 
food 
opens 
up 
seams 
in 
the 
fabric 
of 
early 
modern 
Shetland 
society. 
In 
Chapter 8, 
‘inking 
about 
Food, 
inking 
with 
Food’, 
I draw 
a 
number 
of 
comparative 
conclusions 
about 
the 
issues 
of 
identity, 
belief, 
and 
community, 
and 
explore 
the 
ways 
in 
which 
we 
can 
think 
with
, 
as 
well 
as 
think 
about
, 
food 
in 
social 
and 
cultural 
history. 
* 
We 
are 
long 
past 
the 
days 
when 
food 
was 
not 
given 
serious 
attention 
by 
historians. 
But 
that 
does 
not 
mean 
we 
have 
yet 
gured 
out 
how 
to 
approach 
such 
a 
vast 
subject. 
is 
book 
is 
not 
a 
blueprint 
for 
food 
history, 
but 
rather 
an 
experiment 
in 
using 
food 
as 
a 
prism 
through 
which 
to 
offer 
a 
different 
refraction 
of 
historical 
light. 
It 
is, 
hopefully, 
also 
an 
illustration 
of 
why 
food 
should 
not 
be 
an 
insular 
historical 
subgenre 
on 
its 
own, 
but 
instead 
a 
subject 
that 
sits 
at 
the 
heart 
of 
historical 
study 
and 
spreads 
right 
through 
its 
breadth – 
just 
as 
it 
did 
in 
the 
worlds 
and 
lives 
of 
early 
modern 
people. 
Part One 
Food 
and 
Inquisition 

Table of contents