Medieval Tastes: Food, Cooking, and the Table (Arts & Traditions of the Table: Perspectives on Culinary History)

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9780231167864: Medieval Tastes: Food, Cooking, and the Table (Arts & Traditions of the Table: Perspectives on Culinary History)
Críticas:

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 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. -- David Gentilcore, University of Leicester 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. -- Pina Palma, author of Savoring Power, Consuming the Times: The Metaphors of Food in Medieval and Renaissance Italian Literature

Críticas:

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. -- Massimo Ciavolella, UCLA 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. -- David Gentilcore, University of Leicester 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. -- Pina Palma, author of: Savoring Power, Consuming the Times: The metaphors of Food in Medieval and Renaissance Italian Literature

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Montanari, Massimo
ISBN 10: 0231167865 ISBN 13: 9780231167864
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Massimo Montanari
Editorial: Columbia University Press, United States (2015)
ISBN 10: 0231167865 ISBN 13: 9780231167864
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Descripción Columbia University Press, United States, 2015. Hardback. Estado de conservación: New. 231 x 160 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAU9780231167864

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Massimo Montanari
Editorial: Columbia University Press, United States (2015)
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Descripción Columbia University Press, United States, 2015. Hardback. Estado de conservación: New. 231 x 160 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAZ9780231167864

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Massimo Montanari, Beth Archer Brombert
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ISBN 10: 0231167865 ISBN 13: 9780231167864
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Descripción Columbia University Press 2015-05-12, 2015. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-05179617

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Descripción Columbia University Press, 2015. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería WI-9780231167864

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Massimo Montanari, Beth Archer Brombert
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Descripción Columbia University Press. Hardback. Estado de conservación: new. BRAND NEW, Medieval Tastes: Food, Cooking, and the Table, Massimo Montanari, Beth Archer Brombert, 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. Nº de ref. de la librería B9780231167864

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Massimo Montanari
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Descripción Columbia University Press 2015-04-17, New York, 2015. hardback. Estado de conservación: New. Nº de ref. de la librería 9780231167864

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Montanari, Massimo; Brombert, Beth Archer
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97802311678640000000

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