THEA 332/333, Costume History & Design: Culture and History

Six volumes.

v. 1. From pagan Rome to Byzantium
v. 2. Revelations of the Medieval World
v. 3. Passions of the Renaissance
v. 4. From the Fires of Revolution to the Great War
v. 5. Riddles of Identity in Modern Times

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

The first edition of this reference work, called the Catholic Encyclopedia, was published around the turn of the 20th century, with the last revised edition appearing in 1967. The 2003 edition includes the best of the previous entries - many completely revised and updated and new entries, written by subject experts. Many thousands of articles are biographical profiles of the people who make up the history of the Catholic Church.