Medieval tastes: food, cooking, and the table
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York
Columbia University Press
[2015]
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| Schriftenreihe: | Arts and traditions of the table: perspectives on culinary history
|
| Schlagworte: | |
| Online-Zugang: | DE-1043 DE-1046 DE-858 DE-859 DE-860 DE-188 DE-473 DE-739 Volltext |
| Beschreibung: | 1 Online-Ressource (vi, 267 Seiten) illustrations |
| ISBN: | 9780231539081 |
| DOI: | 10.7312/mont16786 |
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Datensatz im Suchindex
| _version_ | 1824408239298576384 |
|---|---|
| adam_text | |
| any_adam_object | |
| author | Montanari, Massimo 1949- |
| author2 | Brombert, Beth Archer |
| author2_role | trl |
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| author_GND | (DE-588)120296675 (DE-588)1158344228 |
| author_facet | Montanari, Massimo 1949- Brombert, Beth Archer |
| author_role | aut |
| author_sort | Montanari, Massimo 1949- |
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| contents | 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 |
| ctrlnum | (OCoLC)904407199 (DE-599)BVBBV043016288 |
| dewey-full | 641.0941 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.0941 |
| dewey-search | 641.0941 |
| dewey-sort | 3641.0941 |
| dewey-tens | 640 - Home and family management |
| discipline | Allgemeines Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Literaturwissenschaft Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| doi_str_mv | 10.7312/mont16786 |
| format | Electronic eBook |
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| id | DE-604.BV043016288 |
| illustrated | Illustrated |
| indexdate | 2025-02-18T15:08:00Z |
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| isbn | 9780231539081 |
| 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 Medieval tastes food, cooking, and the table Massimo Montanari ; translated by Beth Archer Brombert New York Columbia University Press [2015] © 2015 1 Online-Ressource (vi, 267 Seiten) illustrations txt rdacontent c rdamedia cr rdacarrier Arts and traditions of the table: perspectives on culinary history 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 Cooking, Medieval Food habits Food Hauswirtschaft und Familienleben COOKING / General bisacsh SOCIAL SCIENCE / Anthropology / Cultural bisacsh Geschichte Food habits Europe History To 1500 Food Europe History To 1500 Nahrungsaufnahme Motiv (DE-588)4205642-1 gnd rswk-swf Mittelalter (DE-588)4129108-6 gnd rswk-swf Literatur (DE-588)4035964-5 gnd rswk-swf Europa Mittelalter (DE-588)4129108-6 s Literatur (DE-588)4035964-5 s Nahrungsaufnahme Motiv (DE-588)4205642-1 s DE-604 Brombert, Beth Archer (DE-588)1158344228 trl Erscheint auch als Druck-Ausgabe, Hardcover 978-0-231-16786-4 https://doi.org/10.7312/mont16786 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Montanari, Massimo 1949- Medieval tastes food, cooking, and the table 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 Cooking, Medieval Food habits Food Hauswirtschaft und Familienleben COOKING / General bisacsh SOCIAL SCIENCE / Anthropology / Cultural bisacsh Geschichte Food habits Europe History To 1500 Food Europe History To 1500 Nahrungsaufnahme Motiv (DE-588)4205642-1 gnd Mittelalter (DE-588)4129108-6 gnd Literatur (DE-588)4035964-5 gnd |
| subject_GND | (DE-588)4205642-1 (DE-588)4129108-6 (DE-588)4035964-5 |
| title | Medieval tastes food, cooking, and the table |
| title_alt | Gusti del medioevo |
| 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 ; translated by Beth Archer Brombert |
| title_fullStr | Medieval tastes food, cooking, and the table Massimo Montanari ; translated by Beth Archer Brombert |
| title_full_unstemmed | Medieval tastes food, cooking, and the table Massimo Montanari ; translated by Beth Archer Brombert |
| title_short | Medieval tastes |
| title_sort | medieval tastes food cooking and the table |
| title_sub | food, cooking, and the table |
| topic | Cooking, Medieval Food habits Food Hauswirtschaft und Familienleben COOKING / General bisacsh SOCIAL SCIENCE / Anthropology / Cultural bisacsh Geschichte Food habits Europe History To 1500 Food Europe History To 1500 Nahrungsaufnahme Motiv (DE-588)4205642-1 gnd Mittelalter (DE-588)4129108-6 gnd Literatur (DE-588)4035964-5 gnd |
| topic_facet | Cooking, Medieval Food habits Food Hauswirtschaft und Familienleben COOKING / General SOCIAL SCIENCE / Anthropology / Cultural Geschichte Food habits Europe History To 1500 Food Europe History To 1500 Nahrungsaufnahme Motiv Mittelalter Literatur Europa |
| url | https://doi.org/10.7312/mont16786 |
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