LEADER 04535nam 2200685 450 001 9910463720303321 005 20220121181330.0 010 $a0-231-53908-8 024 7 $a10.7312/mont16786 035 $a(CKB)2670000000595805 035 $a(EBL)1922299 035 $a(SSID)ssj0001438361 035 $a(PQKBManifestationID)11899844 035 $a(PQKBTitleCode)TC0001438361 035 $a(PQKBWorkID)11396260 035 $a(PQKB)10748511 035 $a(StDuBDS)EDZ0001248724 035 $a(DE-B1597)458442 035 $a(OCoLC)904407199 035 $a(OCoLC)979776920 035 $a(DE-B1597)9780231539081 035 $a(MiAaPQ)EBC1922299 035 $a(Au-PeEL)EBL1922299 035 $a(CaPaEBR)ebr11048855 035 $a(CaONFJC)MIL729078 035 $a(EXLCZ)992670000000595805 100 $a20150508h20152015 uy 0 101 0 $aeng 135 $aurun#---auuuu 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMedieval tastes $efood, cooking, and the table /$fMassimo Montanari ; translated by Beth Archer Brombert 210 1$aNew York, New York :$cColumbia University Press,$d2015. 210 4$dİ2015 215 $a1 online resource (267 pages) $cillustrations 225 1 $aArts and Traditions of the Table : Perspectives on Culinary History 311 $a1-322-97796-8 311 $a0-231-16786-5 320 $aIncludes bibliographical references and index. 327 $tFront matter --$tContents --$tIntroduction --$tCHAPTER I. Medieval Near. Medieval Far --$tCHAPTER II. Medieval Cookbooks --$tCHAPTER III. The Grammar of Food --$tCHAPTER IV. The Times of Food --$tCHAPTER V. The Aroma of Civilization Bread --$tCHAPTER VI. Hunger for Meat --$tCHAPTER VII. The Ambiguous Position of Fish --$tCHAPTER VIII. From Milk to Cheeses --$tCHAPTER IX. Condiment/Fundament --$tCHAPTER X. The Bread Tree --$tCHAPTER XI. The Flavor of Water --$tCHAPTER XII. The Civilization of Wine --$tCHAPTER XIII. Rich Food. Poor Food --$tCHAPTER XIV. Monastic Cooking --$tCHAPTER XV. The Pilgrim's Food --$tCHAPTER XVI. The Table as a Representation of the World --$tCHAPTER XVII. The Fork and the Hands --$tCHAPTER XVIII. The Taste of Knowledge --$tNotes --$tBibliography --$tIndex --$tBackmatter 330 $aIn his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes-both culinary and cultural-from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition. 410 0$aArts and traditions of the table. 606 $aFood$zEurope$xHistory$yTo 1500 606 $aFood habits$zEurope$xHistory$yTo 1500 606 $aCooking, Medieval 608 $aElectronic books. 615 0$aFood$xHistory 615 0$aFood habits$xHistory 615 0$aCooking, Medieval. 676 $a394.1/20940902 700 $aMontanari$b Massimo$f1949-$038269 702 $aBrombert$b Beth Archer 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910463720303321 996 $aMedieval tastes$92572013 997 $aUNINA