The Reformation In Germany

The Reformation Movement in Germany provides readers with a strong narrative overview of the most recent work on the Reformation in the German lands.

Book Review

During the late Middle Ages, a considerable number of men in Germany and Switzerland were executed for committing sodomy. Even in the seventeenth century, simply speaking of the act was cause for censorship. Here, in the first history of sodomy in these countries, Helmut Puff argues that accusations of sodomy during this era were actually crucial to the success of the Protestant Reformation. Drawing on both literary and historical evidence, Puff shows that speakers of German associated sodomy with Italy and, increasingly, Catholicism. As the Reformation gained momentum, the formerly unspeakable crime of sodomy gained a voice, as Martin Luther and others deployed accusations of sodomy to discredit the upper ranks of the Church and to create a sense of community among Protestant believers. During the sixteenth century, reactions against this defamatory rhetoric, and fear that mere mention of sodomy would incite sinful acts, combined to repress even court cases of sodomy. Written with precision and meticulously researched, this revealing study will interest historians of gender, sexuality, and religion, as well as scholars of medieval and early modern history and culture.

In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years’ War, laid the foundations for many developments in German culture, language, and history, not least the notion of its existence as a country. Understanding the food traditions and habits of the time is important to anyone studying Germany’s culinary history and identity. Using original source material, food production, processing and consumption are explored with a view to the social significance of food and the practicalities of feeding a growing population. Food habits across the social spectrum are presented, looking at the foodways of rich and poor in city and country. The study shows a foodscape richly differentiated by region, class, income, gender and religion, but united by a shared culinary identity that was just beginning to emerge. An appendix of recipes helps the reader gain an appreciation of the practical aspects of food in the age of Martin Luther.

This is a study of the role of Lutheran private confession in the German Reformation, which was part of a fundamental transformation to rid the Church and society of alleged clerical abuses and had profound implications for the use of religious authority in 16th-century Germany.

This volume brings together important research on the reception and representation of Jews and Judaism in late medieval German thought, the works of major Reformation-era theologians, scholars, and movements, and in popular literature and the visual arts. It also explores social, intellectual, and cultural developments within Judaism and Jewish responses to the Reformation in sixteenth-century Germany.