Massimo Montanari

MEDIEVAL TASTES

Food, Cooking, and the Table

Buch

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.

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Produktdetails

Weitere Autoren: Brombert, Beth Archer (Übers.)

ISBN: 978-0-231-16787-1
EAN: 9780231167871
Produktnummer: 23032426
Verlag: University Presses
Sprache: Englisch
Erscheinungsjahr: 2018
Seitenangabe: 280 S.
Masse: H22.8 cm x B15.6 cm x D1.9 cm 398 g
Abbildungen: Print PDF
Gewicht: 398

Über den Autor

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).