A brief overview of the history of Renaissance food, and the rise of food literature in the sixteenth century.
Cooking and dining have become one of today’s most popular pastimes. With Food Network starts such as Paula Deen, Emeril Lagasse, and Rachel Ray churning out TV shows, cookbooks, biographies, entertaining books, and much more, it is no wonder that the world of food and cooking has been elevated from mere household chore to primetime entertainment.
Now what does this all have to do with the history of Western Europe? In particular, how does it relate to the Renaissance? As the Renaissance spread throughout Western Europe, and the philosophy of Humanism, and “Life is Beautiful” became the general thinking, there was a shift in how people viewed food. Suddenly eating could be a pleasurable experience, and food was to be consumed with gusto. Food was not just sustenance for the body; it feed the soul as well.
It is no coincident that this new love affair with all things edible coincided with the advent of the –drum roll please – the printing press. I have said it before, and I will say it again- the printing press revolutionized civilization like nothing before or since. Suddenly pamphlets and books dedicated to the humble art of cooking were popping up all over Western Europe. From table manners, recipes and menus, to tips for preparing the perfect pottage, there was sure to be something written about it. There were even songs and poem written about the love of food.
New foods trickling into Western Europe from the Americas and Asia also helped fuel the growing interest in food and dining. The subject of this weeks article, Renaissance Foods, is a who’s who list of popular foods in Renaissance Europe, as well as foods that were feared (tomatoes were not eaten in Italy until the late 17th century!). Other articles on the horizon include Renaissance table manners, etiquette and entertainment. So be sure to check back regularly to find out more about Renaissance daily life!
