Medieval tastes: food, cooking, and the table
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York
Columbia University Press
[2015]
|
| Schriftenreihe: | Arts and traditions of the table: perspectives on culinary history
|
| Schlagworte: | |
| Online-Zugang: | Klappentext Inhaltsverzeichnis |
| Beschreibung: | vi, 267 Seiten |
| ISBN: | 9780231167864 9780231167871 |
Internformat
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Datensatz im Suchindex
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|---|---|
| adam_text | ITsi his new history of food, acclaimed
historian Massimo Montanari traces the
development of medieval tastes — both cu-
linary and cultural from raw materials to
market and captures their reflections in to-
day s food trends. Tying the ingredients of
our diet evolution to the growth of human
civilization, he immerses readers in the pas-
sionate debates and bold inventions that
transformed food from a simple staple to a
potent factor in health and a symbol of so-
cial and ideological standing.
ON TAN ARI RETURNS to the pres-
tigious 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 tech-
niques to European kitchens, and reads Eu-
rope s earliest cookbooks, which took cues
from old Roman practices that valued arti-
fice and mixed flavors. Oishes were largely
low-fat, and meats and fish were seasoned
with vinegar, citrus juices, and wine, lie
highlights other dishes, habits, and battles
that mirror contemporary culinary iden-
tity, including the refinement of pasta, po-
lenta, 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 consump-
tion and cultural meaning of water and
wine. As people became more cognizant of
their physicality, individuality, and place in
the cosmos. Montanari shows, they adopt
ed a new attitude toward food, investing as
much in its pleasure and possibilities as in
its acquisition.
Contents
B
Introduction Invitation to the Voyage i
chapter i Medieval Near, Medieval Far 7
chapter 11 Medieval Cookbooks 17
chapter in The Grammar of Food 2$
chapter iv The Times of Food 41
chapter v The Aroma of Civilization Bread 54
chapter vi Hunger for Meat 62
chapter vii The Ambiguous Position of Fish 72
chapter viri From Milk to Cheeses 79
chapter ix Condiment/Fundament
The Battle of Oil, Lard, and Butter 89
chapter x The Bread Tree 107
chapter xi The Flavor of Water 117
chapter xn The Civilization of Wine 130
chapter xiii Rich Food, Poor Food 149
Contents
chapter xiv Monastic Cooking . 158
chapter xv The Pilgrim’s Food 172
chapter xvi The Table as a Representation of the World 177
chapter xvii The Fork and the Hands 193
chapter xviii The Taste of Knowledge 199
Notes 211
Bibliography 245
Index 257
|
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| author | Montanari, Massimo 1949- |
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| classification_rvk | AR 19000 EC 5410 LC 17000 |
| ctrlnum | (OCoLC)959836435 (DE-599)BSZ442677081 |
| discipline | Allgemeines Literaturwissenschaft Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| format | Book |
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| isbn | 9780231167864 9780231167871 |
| language | English |
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| series2 | Arts and traditions of the table: perspectives on culinary history |
| spelling | Montanari, Massimo 1949- Verfasser (DE-588)120296675 aut Gusti del medioevo <ebgk.> Medieval tastes food, cooking, and the table Massimo Montanari New York Columbia University Press [2015] vi, 267 Seiten txt rdacontent n rdamedia nc rdacarrier Arts and traditions of the table: perspectives on culinary history Literatur (DE-588)4035964-5 gnd rswk-swf Nahrungsaufnahme Motiv (DE-588)4205642-1 gnd rswk-swf Mittelalter (DE-588)4129108-6 gnd rswk-swf Food / Europe / History / To 15000 Food habits / Europe / History / To 15000 Cooking / Medieval Mittelalter (DE-588)4129108-6 s Literatur (DE-588)4035964-5 s Nahrungsaufnahme Motiv (DE-588)4205642-1 s DE-604 Erscheint auch als Online-Ausgabe 978-0-231-53908-1 Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028197368&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Klappentext Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028197368&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Montanari, Massimo 1949- Medieval tastes food, cooking, and the table Literatur (DE-588)4035964-5 gnd Nahrungsaufnahme Motiv (DE-588)4205642-1 gnd Mittelalter (DE-588)4129108-6 gnd |
| subject_GND | (DE-588)4035964-5 (DE-588)4205642-1 (DE-588)4129108-6 |
| title | Medieval tastes food, cooking, and the table |
| title_alt | Gusti del medioevo <ebgk.> |
| title_auth | Medieval tastes food, cooking, and the table |
| title_exact_search | Medieval tastes food, cooking, and the table |
| title_full | Medieval tastes food, cooking, and the table Massimo Montanari |
| title_fullStr | Medieval tastes food, cooking, and the table Massimo Montanari |
| title_full_unstemmed | Medieval tastes food, cooking, and the table Massimo Montanari |
| title_short | Medieval tastes |
| title_sort | medieval tastes food cooking and the table |
| title_sub | food, cooking, and the table |
| topic | Literatur (DE-588)4035964-5 gnd Nahrungsaufnahme Motiv (DE-588)4205642-1 gnd Mittelalter (DE-588)4129108-6 gnd |
| topic_facet | Literatur Nahrungsaufnahme Motiv Mittelalter |
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