Massimo Montanari - Böcker

Vi pratar ofta om mat i termer av naturlighet, men det finns enligt Massimo Montanari ingenting naturligt med mat. Maten vi äter är i alla avseenden en kulturell produkt. Maten är kultur efetersom den har skapat och format vår värld. Den är kultur...

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THE MYTHS SURROUNDING THE WORLDS FAVOURITE DISH, DEBUNKED Did Marco Polo bring pasta back from China, or is that a myth? How did the Neapolitan macharoni turn into the ubiquitous spaghetti? Is it even an Italian dish? Hundreds of shapes and thousa...

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When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and ...

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When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and ...

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Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political divisio...

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Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food-its capture, cultivation, preparation, and consumption-represents a cultural act. Even the "choice...

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"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treat...

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"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treat...

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Known for his entertaining investigations into culinary practice, Massimo Montanari 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 con...

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Known for his entertaining investigations into culinary practice, Massimo Montanari 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 con...

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Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine-which consisted of bread, wine, and olives-with the barbarian diet-rooted in bread, mi...

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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 o...

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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 o...

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Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political divisio...

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This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a...

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Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food ...

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Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food ...

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Translation of: Il mito delle origini. Breve storia degli spaghetti al pomodoro.

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Gibt es etwas, das typischer italienisch ist als Spaghetti al pomodoro? Elegant und aus seinem großen Forschungswissen schöpfend erzählt Massimo Montanari die Geschichte dieses Gerichts und räumt dabei mit all den kursierenden Halbwahrheiten und V...

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Negli ultimi anni si assistito a un crescente interesse per lidentificazione dei prodotti mediante radiofrequenza, sia nella produzione sia nella distribuzione. Ladozione della tecnologia RFID (Radio Frequency IDentification) apporta infatti alle ...

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