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Medieval tastes: food, cooking, and the table

Book Cover
Average Rating
Publisher:
Columbia University Press
Pub. Date:
Varies, see individual formats and editions
Language:
English
Description
"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."--Jacket.
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ISBN:
9780231167864
9780231539081
9781322977966
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Grouping Information

Grouped Work ID1f1d0709-828e-2d77-72ed-431d4bb94216
Grouping Titlemedieval tastes food cooking and the table
Grouping Authormassimo montanari
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-09-14 20:02:01PM
Last Indexed2022-09-27 00:46:23AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Brombert, Beth Archer
author
Montanari, Massimo, 1949-
author2-role
Brombert, Beth Archer
Brombert, Beth Archer,translator
hoopla digital
author_display
Montanari, Massimo
available_at_aimslibrary
Aims Community College - Greeley
detailed_location_aimslibrary
Aims Greeley Circulation
display_description
"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."--Jacket.
format_aimslibrary
Book
eBook
format_category_aimslibrary
Books
eBook
id
1f1d0709-828e-2d77-72ed-431d4bb94216
isbn
9780231167864
9780231539081
9781322977966
itype_aimslibrary
General Circulating
last_indexed
2022-09-27T06:46:23.278Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_aimslibrary
TX351 .M6613 2015
owning_library_aimslibrary
Aims Community College
owning_location_aimslibrary
Aims Community College - Greeley
primary_isbn
9780231167864
publishDate
2015
publisher
Columbia University Press
recordtype
grouped_work
series
Arts and Traditions of the Table Perspectives on Culinary History
series_with_volume
Arts and Traditions of the Table Perspectives on Culinary History|
subject_facet
Aliments -- Industrie et commerce
Aliments -- Manipulation
Behavior
Behavior and Behavior Mechanisms
COOKING -- General
Comportement humain
Cooking
Cooking -- history
Cooking, Medieval
Cuisine
Cuisine médiévale
Electronic books
Europe
Feeding Behavior
Food
Food -- Europe -- History -- To 1500
Food Handling
Food Industry
Food habits
Food habits -- Europe -- History -- To 1500
Food handling
Food industry and trade
Habit
Habits
Habitude
Habitudes alimentaires
Histoire
History
History, Medieval
Human behavior
Humanities
Industrie
Industries
Industry
Medicine, Medieval
Médecine médiévale
Psychiatry and Psychology
SOCIAL SCIENCE -- Anthropology -- Cultural
Sciences humaines
Technology, Industry, Agriculture
Technology, Industry, and Agriculture
history (discipline)
human behavior
humanities
recipes
title_display
Medieval tastes : food, cooking, and the table
title_full
Medieval Tastes : Food, Cooking, and the Table Montanari, Massimo.
Medieval tastes : food, cooking, and the table / Massimo Montanari ; translated by Beth Archer Brombert
Medieval tastes : food, cooking, and the table [electronic resource] Montanari, Massimo, 1949-
title_short
Medieval tastes
title_sub
food, cooking, and the table
topic_facet
Aliments
Anthropology
Behavior
Behavior and Behavior Mechanisms
COOKING
Comportement humain
Cooking
Cooking, Medieval
Cuisine
Cuisine médiévale
Cultural
Electronic books
Feeding Behavior
Food
Food -- Europe -- History -- To 1500
Food Handling
Food Industry
Food habits
Food habits -- Europe -- History -- To 1500
Food handling
Food industry and trade
General
Habit
Habits
Habitude
Habitudes alimentaires
Histoire
History
History, Medieval
Human behavior
Humanities
Industrie
Industrie et commerce
Industries
Industry
Manipulation
Medicine, Medieval
Médecine médiévale
Psychiatry and Psychology
SOCIAL SCIENCE
Sciences humaines
Technology, Industry, Agriculture
Technology, Industry, and Agriculture
history
history (discipline)
human behavior
humanities
recipes

Solr Details Tables

item_details

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hoopla:MWT11858452Online Hoopla CollectionOnline HooplaeBookeBook1falsetrueHooplahttps://www.hoopladigital.com/title/11858452?utm_source=MARCAvailable Online
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fortlewisebscoebooksub:ocn904407199ocn904407199Fort Lewis Subscription eBook (EBSCO)Online Fort Lewis Subscription eBook (EBSCO)eBookeBook1falsetrueFort Lewis Subscription eBook (EBSCO)https://fortlewis.idm.oclc.org/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=982222Available OnlineFort Lewis Subscription eBook (EBSCO)

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ebscoccu:ocn904407199eBookeBookEnglishColumbia University Press[2015]1 online resource (267 pages) : illustrations
hoopla:MWT11858452eBookeBookEnglishColumbia University Press20151 online resource
ebscoacademiccmc:ocn904407199eBookeBookEnglishColumbia University Press[2015]1 online resource (267 pages) : illustrations
ils:.b64122256BookBooksEnglishColumbia University Press[2015]267 pages ; 24 cm.
proquestebookwestern:EBC1922299eBookeBookEnglishColumbia University Press20151 online resource (279 pages)
fortlewisebscoebooksub:ocn904407199eBookeBookEnglishColumbia University Press[2015]1 online resource (267 pages) : illustrations

scoping_details_aimslibrary

Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
hoopla:MWT11858452Available OnlineAvailable Onlinefalsetruefalsefalsefalsefalse
ils:.b64122256.i137523956On ShelfOn Shelffalsetruetruefalsefalsetrue188, 189, 190, 191