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Massimo Montanari Medieval Tastes (Hardback)
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Specificaties
- Objectstaat
- Book Title
- Medieval Tastes
- Publication Name
- Medieval Tastes : Food, Cooking, and the Table
- Title
- Medieval Tastes
- EAN
- 9780231167864
- ISBN
- 9780231167864
- Publisher
- Columbia University Press
- Format
- Hardcover
- Release Year
- 2015
- Release Date
- 24/03/2015
- Language
- English
- Item Height
- 0.1 in
- Item Length
- 0.9 in
- Translator
- Beth Archer Brombert
- Contributor
- Beth Archer Brombert (Translated by)
- Subtitle
- Food, Cooking, and the Table
- ISBN-10
- 0231167865
- Country/Region of Manufacture
- US
- Genre
- History
- Series
- Arts and Traditions of the Table: Perspectives on Culinary History Ser.
- Subject
- Social History, General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Customs & Traditions, Europe / Medieval
- Subject Area
- Cooking, History, Social Science
- Publication Year
- 2015
- Type
- Textbook
- Item Width
- 0.6 in
- Item Weight
- 18.6 Oz
- Number of Pages
- 280 Pages
Over dit product
Product Information
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Product Identifiers
Publisher
Columbia University Press
ISBN-10
0231167865
ISBN-13
9780231167864
eBay Product ID (ePID)
201608340
Product Key Features
Publication Name
Medieval Tastes : Food, Cooking, and the Table
Format
Hardcover
Language
English
Subject
Social History, General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Customs & Traditions, Europe / Medieval
Publication Year
2015
Series
Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Type
Textbook
Subject Area
Cooking, History, Social Science
Number of Pages
280 Pages
Dimensions
Item Length
0.9 in
Item Height
0.1 in
Item Width
0.6 in
Item Weight
18.6 Oz
Additional Product Features
LCCN
2014-023679
Intended Audience
Scholarly & Professional
Lc Classification Number
Tx351.M6613 2015
Grade from
College Graduate Student
Reviews
Massimo Montanari, one of the most renowned historians of cuisine, has produced a well-written volume covering a wide range of topics, from medieval recipe books to staple foodstuff. There was not one page that did not hold my complete attention., Medieval Tastes is an elaborately researched, sophisticated treatment of the topic.... Highly recommended., Montanari is a master communicator of fascinating ideas. He proposes the intriguing concept of the Middle Ages as something at once close but also very distant. This work will prove appealing to more than just food historians, and I highly recommend it., Massimo Montanari is a master communicator of fascinating ideas. He proposes the intriguing concept of the Middle Ages as something at once close but also very distant. This work will prove appealing to more than just food historians, and I highly recommend it., With incisiveness and thoroughness Massimo Montanari's Medieval Tastes redraws the contours of the central role food played in Italian society from the early centuries of the Middle Ages to the Renaissance and beyond. More than just an enthralling journey through medieval culinary tastes, regimens, and norms, this excellent volume probes the more hidden folds of the social and cultural discourses that undergirded culinary systems., Montanari, one of the most renowned historians of cuisine, has produced a very well written volume covering a wide range of topics, from medieval recipe books to staple food stuff. There was not one page that did not hold my complete attention., A monograph that will be of enormous use to scholars working in food studies and related cultural studies fields, while also promising delight for the general interest reader as well., A monograph that will be of enormous use to scholars working in food studies and related cultural studies fields, while also promising delight for the general interst reader as well., With incisiveness and thoroughness, Massimo Montanari's Medieval Tastes redraws the contours of the central role food played in Italian society from the early centuries of the Middle Ages to the Renaissance and beyond. More than just an enthralling journey through medieval culinary tastes, regimens, and norms, this excellent volume probes the more hidden folds of the social and cultural discourses that undergirded culinary systems.
Original Language
Italian
Table of Content
Introduction: Invitation to the Voyage 1. Medieval Near, Medieval Far 2. Medieval Cookbooks 3. The Grammar of Food 4. The Times of Food 5. The Aroma of Civilization: Bread 6. Hunger for Meat 7. The Ambiguous Position of Fish 8. From Milk to Cheeses 9. Condiment/Fundament: The Battle of Oil, Lard, and Butter 10. The Bread Tree 11. The Flavor of Water 12. The Civilization of Wine 13. Rich Food, Poor Food 14. Monastic Cooking 15. The Pilgrim's Food 16. The Table as a Representation of the World 17. The Fork and the Hands 18. The Taste of Knowledge Notes Bibliography Index
Copyright Date
2015
Dewey Decimal
394.1/20940902
Dewey Edition
23
Illustrated
Yes
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