Of Courtesans, Knights, Cooks and Writers: Food in the Renaissance

Abstract

More than thirty years ago Claude Lévi-Strauss convincingly argued that the universal transformation of nature into culture takes place through the cooking of food and that gastronomy "is a language in which each society codes messages which allow it to signify a part at least of what it is." 1 Food is an element that can differentiate among cultures and societies. By studying food one can understand social and cultural phenomena of those who consume it.

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