Gusti Del Medioevo I Prodotti La Cucina La Tavola Book PDF, EPUB Download & Read Online Free

Gusti del Medioevo
Author: Massimo Montanari
Publisher: Gius.Laterza & Figli Spa
ISBN: 8858118146
Pages: 296
Year: 2014-11-05T00:00:00+01:00
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Un viaggio tra ricettari e condimenti, dal ‘sapore dell'acqua' allo ‘statuto ambiguo del pesce', dall'importanza della cucina monastica al ruolo della tavola come ‘rappresentazione del mondo'. Una guida rigorosa, utile al gourmet quanto allo storico che voglia addentrarsi nei sapori di quest'epoca. Rocco Moliterni, "Tuttolibri" Siamo seduti a tavola e il cibo viene servito in una successione uguale per tutti. Oggi accade normalmente e ci pare ovvio: ma è stato sempre così? Non nel Medioevo. La tavola medievale segue un altro modello, simile a quello che troviamo ancora praticato in Cina e in Giappone: i cibi sono serviti simultaneamente e spetta a ciascun convitato sceglierli e ordinarli secondo il proprio gusto. Ancora: la cucina contemporanea tende a rispettare i sapori ‘naturali' e a riservare a ciascuno di essi uno spazio distinto. La cucina medievale invece preferiva mescolare i sapori ed esaltava l'idea dell'artificio, che modifica la natura. Ma se le differenze di gusto fra noi e il Medioevo sono importanti, altrettanto forti sono le continuità. Alcune preparazioni costituiscono tuttora un segno forte dell'identità alimentare. E allora: il Medioevo è vicino o lontano?
A Companion to Medieval and Renaissance Bologna
Publisher: BRILL
ISBN: 9004355642
Pages: 652
Year: 2017-11-27
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A Companion to Medieval and Renaissance Bologna offers a broad panorama of essays that illuminate the distinctive features of the city and its transition from independent medieval commune to second largest city of the Renaissance Papal State.--
Representing Italy Through Food
Author: Peter Naccarato, Zachary Nowak, Elgin K. Eckert
Publisher: Bloomsbury Publishing
ISBN: 1474280439
Pages: 288
Year: 2017-03-09
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Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization – from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media – from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives – which examine Italian food in the United States, Australia and Israel – the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food – both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies.
Let the Meatballs Rest, and Other Stories about Food and Culture
Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231157320
Pages: 178
Year: 2012
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Let the Meatballs Rest: And Other Stories About Food and Culture (Arts & Traditions of the Table: Perspectives on Culinary History)
Italian Identity in the Kitchen, or, Food and the Nation
Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231160844
Pages: 128
Year: 2013-07-16
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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, milk, and meat -- first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
La cucina italiana
Author: Massimo Montanari, Alberto Capatti
Publisher: Gius.Laterza & Figli Spa
ISBN: 8858102088
Pages: 424
Year: 2011-06-30T00:00:00+02:00
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L'illustrazione esemplare di una ricerca e di una riflessione di storia totale che riesce a combinare idee, valori e pratiche. E anche una storia d'Italia e degli italiani spiegata con realismo concreto, sapienza e umorismo. Un bel libro. Jacques Le Goff Un libro gradevolissimo che ci guida a un ritorno all'amore per il convito come momento essenziale nella storia del vivere civile. Tullio Gregory
Food is Culture
Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231137907
Pages: 149
Year: 2006
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Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.
Gastronomie au Moyen Age
Author: Odile Redon, Françoise Sabban, Silvano Serventi
Publisher: University of Chicago Press
ISBN: 0226706850
Pages: 304
Year: 2000-04-15
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Reconstructed from fourteenth- and fifteenth-century sources, presents recipes from the cuisine of the Middle Ages, along with an explanation of the history and tradition of authentic medieval cooking.
Food and Health in Early Modern Europe
Author: David Gentilcore
Publisher: Bloomsbury Publishing
ISBN: 1472528425
Pages: 288
Year: 2015-11-19
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Food and Health in Early Modern Europe is both a history of food practices and a history of the medical discourse about that food. It is also an exploration of the interaction between the two: the relationship between evolving foodways and shifting medical advice on what to eat in order to stay healthy. It provides the first in-depth study of printed dietary advice covering the entire early modern period, from the late-15th century to the early-19th; it is also the first to trace the history of European foodways as seen through the prism of this advice. David Gentilcore offers a doctor's-eye view of changing food and dietary fashions: from Portugal to Poland, from Scotland to Sicily, not forgetting the expanding European populations of the New World. In addition to exploring European regimens throughout the period, works of materia medica, botany, agronomy and horticulture are considered, as well as a range of other printed sources, such as travel accounts, cookery books and literary works. The book also includes 30 illustrations, maps and extensive chapter bibliographies with web links included to further aid study. Food and Health in Early Modern Europe is the essential introduction to the relationship between food, health and medicine for history students and scholars alike.
Author: Paul Addison
Publisher: Oxford University Press
ISBN: 0199297436
Pages: 308
Year: 2006
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During the Second World War, Winston Churchill won two resounding victories. The first was a victory over Nazi Germany, the second a victory over the legion of sceptics who had derided his judgement, denied his claims to greatness, and excluded him from high office on the grounds that he was sure to be a danger to King and Country. In this incisive new biography, Paul Addison examines both the life of the most iconic figure in twentieth-century British history, and also the battle over his reputation, which continues to this day.
The Culture of Food
Author: Massimo Montanari
Publisher: Wiley-Blackwell
ISBN: 0631202838
Pages: 228
Year: 1996-12-09
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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 means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide-ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past and what they suggest about the present.
Il riposo della polpetta e altre storie intorno al cibo
Author: Massimo Montanari
Publisher: Gius.Laterza & Figli Spa
ISBN: 885810210X
Pages: 222
Year: 2015-04-16T00:00:00+02:00
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Un godibilissimo excursus sulla storia del cibo raccontata dal punto di vista del cervello più che delle viscere. Faccio subito un esempio molto significativo: il pane. Questo alimento fondamentale, anche se un po' trascurato nelle culture del benessere, rappresenta una vera e propria 'invenzione'. Corrado Augias, "il venerdì di Repubblica" Un patrimonio di sapienze tradizionali, un repertorio di consuetudini alimentari dal Medioevo in qua. Edmondo Berselli, "la Repubblica" Massimo Montanari ragiona con sapiente buon umore di riti conviviali, ricette, sapienza filosofica, culture che si ibridano nel piacere dell'esperimento e della scoperta, nell'esperienza comunitaria ed etica della condivisione. Antonio Calabrò, "Il Mondo" Massimo Montanari coglie nel profondo la dimensione culturale del 'fare cucina', la sua forza rappresentativa dei valori, dei simboli, dei significati dell'identità stessa delle comunità che di tali pratiche alimentari si sono nutrite. Angelo Varni, "Il Sole 24 Ore"
Italian Cuisine
Author: Alberto Capatti, Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231509049
Pages: 400
Year: 2003-09-17
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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 division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Europe After Rome
Author: Julia M. H. Smith
Publisher: Oxford University Press
ISBN: 0199244278
Pages: 384
Year: 2005
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This is the first single-author study in over fifty years to offer an integrated appraisal of the early Middle Ages as a dynamic and formative period in European history. Written in an attractive and accessible style, it makes extensive use of original sources to introduce early medieval men and women at all levels of society from slave to emperor, allows them to speak directly to the reader. It overturns traditional narratives, offering an entirely fresh approach to this period by rejecting any notion of a dominant, uniform early medieval culture, and arguing that the fundamental characteristic of the early Middle Ages is diversity of experience. This beautifully designed book will appeal to scholars, students and history enthusiasts alike.
I racconti della tavola
Author: Massimo Montanari
Publisher: Gius.Laterza & Figli Spa
ISBN: 8858117026
Pages: 232
Year: 2014-10-02T00:00:00+02:00
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Silenzio, si ascolta. Lasciamoci avvolgere dalle parole. Raccontano storie divertenti, drammatiche, edificanti o semplicemente curiose attorno a un tema centrale della vita di tutti, di sempre: il cibo e la sua condivisione, a tavola o altrove. Pavia, qualche anno dopo il 774. Alla tavola di Carlo Magno, che festeggia la vittoria sui Longobardi, si insinua di nascosto Adelchi, il principe sconfitto. Ma perché si ingegna a spezzare diligentemente tutte le ossa di cervo, di orso e di bue che restano nei piatti? Fonte Avellana, XI secolo. Pier Damiani è malato da tempo. Il suo corpo è debilitato perché nell'eremo il cibo scarseggia, in particolare manca il pesce. I confratelli insistono perché mangi carne, ma lui li rassicura: abbiate fede, il pesce prima o poi arriverà. Sarà Dio stesso a pensarci. Alessandria d'Egitto, XIII secolo. Il cuoco Fabrat vede comparire un povero con un pane in mano. Non ha soldi per comprare altro cibo, tiene il pane sopra la pentola e intercetta il fumo che sale. Fabrat non è di buon umore; si rivolge al povero con modi sgarbati e gli dice: adesso pagami «di ciò che tu hai preso del mio». Il povero si schermisce: ma scusa, io non ho preso dalla tua cucina altro che fumo. Fabrat non molla: pagami quello che mi hai preso. Come andrà a finire? E che avventure sono quelle di Dante Alighieri ospite del re di Napoli, del contadino Bertoldo in fin di vita per non avere rape da mangiare, dei castelli di zucchero presentati al banchetto di nozze del signore di Bologna, del cuoco Martino che lavora a tu per tu con l'umanista Platina? Si leggono d'un fiato le storie di questo libro, senza perderne una.

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