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Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History) - Montanari, Massimo
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Montanari, Massimo:

Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History) - copertina rigida, flessible

2006, ISBN: 9780231137904

Übersetzer: Sonnenfeld, Albert, Columbia University Press, Gebundene Ausgabe, 149 Seiten, Publiziert: 2006-11-27T00:00:01Z, Produktgruppe: Buch, 0.32 kg, Verkaufsrang: 2591896, Freizeit, … Altro …

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Massimo Montanari:

Food Is Culture - copertina rigida, flessible

2006, ISBN: 9780231137904

Columbia University Press, 2006. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show… Altro …

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Massimo Montanari, Albert Sonnenfeld (Translator):
Food Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History) - copertina rigida, flessible

2006

ISBN: 9780231137904

Columbia University Press, 2006-11-21. Hardcover. Used:Good., Columbia University Press, 2006-11-21, 0

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Massimo Montanari; Translator-Albert Sonnenfeld:
Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History) - copertina rigida, flessible

2006, ISBN: 9780231137904

Columbia University Press, 2006-10-20. Hardcover. Used: Good., Columbia University Press, 2006-10-20, 2.5

Costi di spedizione: EUR 19.83 Ergodebooks
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Food Is Culture - Massimo Montanari
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Massimo Montanari:
Food Is Culture - libri usati

ISBN: 9780231137904

Livre, [PU: Columbia University Press]

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Dettagli del libro
Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food& mdash;its capture, cultivation, preparation, and consumption& mdash;represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions.Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

Informazioni dettagliate del libro - Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)


EAN (ISBN-13): 9780231137904
ISBN (ISBN-10): 0231137907
Copertina rigida
Copertina flessibile
Anno di pubblicazione: 2006
Editore: Columbia University Press
149 Pagine
Peso: 0,318 kg
Lingua: eng/Englisch

Libro nella banca dati dal 2007-05-20T04:50:53+02:00 (Rome)
Pagina di dettaglio ultima modifica in 2023-11-12T18:11:26+01:00 (Rome)
ISBN/EAN: 9780231137904

ISBN - Stili di scrittura alternativi:
0-231-13790-7, 978-0-231-13790-4
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : sonnenfeld, albert, massimo montanari, sonne
Titolo del libro: food art, art tradition, food culture arts and traditions the table perspectives culinary history, food perspective, cibo, sex and culture


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