Medieval Tastes: Food, Cooking, And The Table (Arts And Traditions Of The Table: Perspectives On Culinary History) Pdf Ebook ISBN-10 9780231167864, ISBN-13 978-0231167

Medieval Tastes: Food, Cooking, And The Table (Arts And Traditions Of The Table: Perspectives On Culinary History)

By autor: Massimo Montanari
Cookbooks, Food and Wine books
DMCA

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 simpl...

Series: Arts and Traditions of the Table: Perspectives on Culinary History
Hardcover: 280 pages
Publisher: Columbia University Press (March 24, 2015)
Language: English
ISBN-10: 9780231167864
ISBN-13: 978-0231167864
ASIN: 0231167865
Product Dimensions: 6.1 x 1 x 9 inches
Amazon Rank: 1168464
Format: PDF ePub Text TXT fb2 book

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Massimo Montanari’s Medieval Tastes is a detailed, well-researched, and insightful look into the evolution of the culinary arts and how our modern concepts of “Medieval” food are, frankly, hilariously wrong. This is not a cookbook, but rather a histo...

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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.