9780231167871 - medieval tastes: food, cooking, and the table (arts and traditions of the table: perspectives on culinary history) de montanari, massimo (24 resultados)
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 21,02
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Condición: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Textbooks_Source, Columbia, MO, Estados Unidos de AmericaTextbooks_Source
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EUR 19,81
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Paperback. Condición: Good. Reprint. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 23,02
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Condición: New.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 27,22
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 26,58
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Condición: new.
Idioma: Inglés
Editorial: Columbia University Press, US, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA
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EUR 34,64
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Paperback. Condición: New. 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.
Idioma: Inglés
Editorial: Columbia University Press 2/20/2018, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: BargainBookStores, Grand Rapids, MI, Estados Unidos de AmericaBargainBookStores
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EUR 35,02
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Paperback or Softback. Condición: New. Medieval Tastes: Food, Cooking, and the Table. Book.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 25,67
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Condición: New. 2018. Reprint. Paperback. . . . . .
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 30,83
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Condición: New. pp. 280.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 30,92
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Condición: New. 2018. Reprint. Paperback. . . . . . Books ship from the US and Ireland.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 25,78
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Condición: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 26,16
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Condición: New.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 26,27
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Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.
Idioma: Inglés
Editorial: Columbia University Press, US, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 44,93
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Paperback. Condición: New. 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.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 27,13
Envío por EUR 17,64Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 42,89
Envío por EUR 3,49Se envía dentro de Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. pp. 280.
Idioma: Inglés
Editorial: Columbia Univ Pr, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 46,47
Envío por EUR 11,76Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Paperback. Condición: Brand New. reprint edition. 267 pages. 8.75x6.00x0.50 inches. In Stock.
Idioma: Inglés
Editorial: Columbia University Press, US, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Rarewaves USA United, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA United
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EUR 36,35
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Paperback. Condición: New. 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.
Idioma: Inglés
Editorial: Columbia University Press, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: moluna, Greven, Alemaniamoluna
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EUR 37,76
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. Italy s best-known food historian travels back to the birth of modern cuisine and reveals the remarkable links between medieval tastes and our own. Massimo Montanari traces the development of medieval tastes-both culinary and cultural-and details how food.
Idioma: Inglés
Editorial: Columbia University Press Mär 2018, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 47,56
Envío por EUR 61,96Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Taschenbuch. Condición: Neu. Neuware - 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 c…ivilization, 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.
Idioma: Inglés
Editorial: Columbia University Press, US, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 41,23
Envío por EUR 76,43Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Paperback. Condición: New. 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.
Idioma: Inglés
Editorial: Columbia Univ Pr, 2018
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 26 de 53. Libro 26 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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- Impresión bajo demanda
Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 28,60
Envío por EUR 11,76Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Paperback. Condición: Brand New. reprint edition. 267 pages. 8.75x6.00x0.50 inches. In Stock. This item is printed on demand.
