Let the meatballs rest and other stories about food and culture:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York
Columbia Univ Press
2012
|
| Schriftenreihe: | Arts and traditions of the table
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | Aus dem Ital. übers. |
| Beschreibung: | XI, 178 S. |
| ISBN: | 9780231157322 0231157320 |
Internformat
MARC
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| 240 | 1 | 0 | |a Riposo della polpetta e altre storie intorno al cibo |
| 245 | 1 | 0 | |a Let the meatballs rest and other stories about food and culture |c Massimo Montanari |
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Datensatz im Suchindex
| _version_ | 1804149322867015680 |
|---|---|
| adam_text | CONTENTS
Introduction
ix
Λ.
Things and Ideas
ι
Being and eating
/
The invention of bread
/
Our daily bread
/
Festive
bread
/
Bread unites or divides?
/
Divide meat, share soup
/
Form
and substance (discussion around a plate of pasta)
!£.
The Status of Foods
12
Esau s lentils, or how farmers defeated hunters
/
Flour from spelt
/
Inferior grains?
/
Liquid bread: from ale to beer
/
The stench of
garlic
/
The king s peas (and the peasant s too)
/
The potato, from
emergency food to culinary specialty
/
The eggplant, food of plebe¬
ians or Jews
/
The bread tree
/
The peaches of
Messer
Lippo
/
Five
hundred pears
/
To die for a melon
/
Strawberries in November
/
Watermelons and cucumbers
/
Sweet as a fig
3·
Adventures in Cooking
38
From raw to cooked (and back)
/
The prefect recipe
/
Cappelletti
and
tortellini:
the retro-taste of history
/
Macaroni, or is it
gnoc¬
chi?
/
The patient took some broth
/
The invention of fried pota¬
toes
/
Among the thousand ways to prepare eggs
/
Fritters
/
Don t
flip the
frittata
/
Sausages
/
Pink pigs, black pigs
/
Liberating veg¬
etarian cooking
/
Dressing a salad
/
The blender and the mortar
/
Mediterranean fusion
/
Home cooking: when variation is the rule
/
Cooking is home
Ą.
The Gastronomy of Hunger
65
Nameless plants
/
Field herbs
/
Forgotten fruits, or rediscovered?
/
The struggle against time
/
Diversity as a resource
/
Bread of earth
/
The right to pleasure
/
Rivers of milk and giant tomatoes
£>·
Flavors
78
Flavor and knowledge
/
How many flavors are there?
/
A longing
for sweet
/
Sweet and/or salty
/
Bitter to the taste
/
When sour was
fashionable
/
The taste for spices (and hot pepper)
/
The taste of
smoke
/
How chocolate became sweet
/
The taste of canned foods
Ö.
Pleasure and Health
94
What tastes good is good for you
/
The law of opposites, between
kitchen and pharmacy
/
Watermelon, salt and pepper
/
Monthly
diets
/
The language of the navel
/
Fat, meaning meat
/
Indiges¬
tion does not bother peasants
/
The lightness of the monk
/
When
pleasure frightens
/
Monastic gastronomy
/
Philosophizing gluttony
y. The Beautiful and the Good
112
The making of colors
/
White or red?
/
Carrot red
/
Culinary arti¬
fices
/
Compositions and compotes
/
Confetti (sugarcoated almonds,
spices, etc.)
/
Beauty is not a superfluous benefit
8.
Convivial Rituals
123
The call of the wild (around the barbecue)
/
A masculine ritual
/
Rucóla
in the White House
/
Christmas dinner
/
A hundred
cap¬
pelletti
/
Carnival and Lent
/
Lenten diet, gastronomic discoveries
/
Easter eggs
/
Breakfast
/
When snacking kills the snack
/
Silence,
we re eating
/
Eating on the highway
/
Fast food and conviviality
Q. Table Practices andManners
143
The fork and the hands
/
The missing cutlery
/
The pot on the table
/
First or second?
/
The wheel of food
/
To pour, to mix: when wine
was made by the Imbider
/
The ancient art of pairing wine with food
/
How to taste wine (without making an ass of oneself)
/
Cold drinks
vi
Contents
ΊΟ.
Identity Declined in the Plural
157
Spaghetti with tomato sauce, or the other in us
/
Pasta and the Ital¬
ians: a single and multiple identity
/
Macaroni-eaters
/
Four pies
/
One product, one city: Bologna and
mortadella / Pellegrino
Artuši:
Italian identity in the world
/
Polenta and couscous (with an unex¬
pected variant)
/
Is McDonald s compatible with local identities?
Index
171
vii
Contents
/nown for his entertaining investigations
into culinary practice. Massimo
Montanari
ι
turns his hungry eye to the phenomenon
of food culture, food lore, cooking methods, and
eating habits throughout history. An irresistible
buffet of one hundred concise and engaging
essays, this collection provides stimulating food
for thought for those curious about one of life
s
most fundamental pleasures.
Focusing on the selection, preparation, and
mythology of food.
Montanari
traverses such
subjects as the status of the pantry over the
centuries, the various strategies of cooking
over time, the gastronomy of famine, the sci¬
ence of flavors, the changing characteristics of
convivial rituals, the customs of the table, and
the ever-evolving identity of food. He shows
that cooking not only is a decisive part of
our cultural heritage but also communicates
essential information about our material and
intellectual well-being.
From the invention of basic bread making to
chocolate
s
reputation for decadence.
Montanari
positions food culture as a lens through which we
can plot changes in historical values and social
and economic trends. Even the biblical tale of
Jacob buying Esau
s
birthright for a bowl of lentils
is a text full of essential meaning, representing
civilization
s
important shift from a hunting to
an agrarian society. Readers of all backgrounds
will enjoy these delectable insights and their easy
consumption in one companionable volume.
|
| any_adam_object | 1 |
| author | Montanari, Massimo 1949- |
| author_GND | (DE-588)120296675 |
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| discipline | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Book |
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| id | DE-604.BV040304216 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T00:21:12Z |
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| isbn | 9780231157322 0231157320 |
| language | English |
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| spelling | Montanari, Massimo 1949- Verfasser (DE-588)120296675 aut Riposo della polpetta e altre storie intorno al cibo Let the meatballs rest and other stories about food and culture Massimo Montanari New York Columbia Univ Press 2012 XI, 178 S. txt rdacontent n rdamedia nc rdacarrier Arts and traditions of the table Aus dem Ital. übers. Geschichte gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 s Geschichte z DE-604 Kochen (DE-588)4031445-5 s Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025159180&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025159180&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext |
| spellingShingle | Montanari, Massimo 1949- Let the meatballs rest and other stories about food and culture Kochen (DE-588)4031445-5 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4015556-0 |
| title | Let the meatballs rest and other stories about food and culture |
| title_alt | Riposo della polpetta e altre storie intorno al cibo |
| title_auth | Let the meatballs rest and other stories about food and culture |
| title_exact_search | Let the meatballs rest and other stories about food and culture |
| title_full | Let the meatballs rest and other stories about food and culture Massimo Montanari |
| title_fullStr | Let the meatballs rest and other stories about food and culture Massimo Montanari |
| title_full_unstemmed | Let the meatballs rest and other stories about food and culture Massimo Montanari |
| title_short | Let the meatballs rest and other stories about food and culture |
| title_sort | let the meatballs rest and other stories about food and culture |
| topic | Kochen (DE-588)4031445-5 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd |
| topic_facet | Kochen Ess- und Trinksitte |
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