Massimo Montanari

Medieval Tastes

Food, Cooking, and the Table
Übersetzung: Brombert, Beth A.

• Gebundenes Buch

Produktbeschreibung

Italyâ s best-known food historian travels back to the birth of â modernâ cuisine and reveals the remarkable links between medieval tastes and our own. Massimo Montanari traces the development of medieval tastesâ both culinary and culturalâ and details how food transformed from a simple staple to a symbol of social and ideological standing.

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Produktdetails

• Arts and Traditions of the Table: Perspectives on Culinary History
• Verlag: Columbia University Press
• Seitenzahl: 280
• Erscheinungstermin: 24. März 2015
• Englisch
• Abmessung: 236mm x 161mm x 27mm
• Gewicht: 523g
• ISBN-13: 9780231167864
• ISBN-10: 0231167865
• Artikelnr.: 42149051

Autorenporträt

Massimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna. He has authored and coauthored more than a dozen books on the history of cuisine and the cultural values of food, including Let the Meatballs Rest: And Other Stories About Food and Culture; Cheese, Pears, and History in a Proverb; Food Is Culture; Italian Cuisine: A Cultural History; Food: A Culinary History; and Famine and Plenty: The History of Food in Europe. Beth Archer Brombert is the author of two widely acclaimed biographies: Cristina: Portraits of a Princess and Edouard Manet: Rebel in a Frock Coat , which was a New York Times Notable Book of the Year. Her most recent work is a memoir of her decades of living, traveling, and cooking in Italy, Journey to the World of the Black Rooster. Her many translations from French and Italian include Italo Svevo's Senilità (Emilio's Carnival) and Erri De Luca's Tu, Mio (You, Mine).

Inhaltsangabe

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

Rezensionen

"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." - Massimo Ciavolella, University of California, Los Angeles