Alberto Capatti is author of several books on food and eating and editor of the food section of Einaudi”s
History of Italy. Massimo Montanari teaches medieval history at the University of Bologna and is the preeminent historian of Italian food and eating habits. He is author of
A History of European Nutrition and
The Magic Pot, and co-editor of
Food: A Culinary History (Columbia, 1999).
12 द्वारा ईबुक Massimo Montanari
Alberto Capatti & Massimo Montanari: Italian Cuisine
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 lon …
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€42.99
Massimo Montanari: Food Is Culture
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption— …
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€36.99
Massimo Montanari: Cheese, Pears, and History in a Proverb
‘Do not let the peasant know how good cheese is with pears’ goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival coo …
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€24.58
Massimo Montanari: Let the Meatballs Rest
Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout hi …
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Massimo Montanari: Italian Identity in the Kitchen, or Food and the Nation
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 ol …
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€30.99
Massimo Montanari: Medieval Tastes
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 t …
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€27.99
Nicola Perullo: Taste as Experience
Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical pract …
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€28.99
Jean-Louis Flandrin & Massimo Montanari: Food
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did ‘cuisine’ become a concept and how did we come to judge food by its method of pr …
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€23.99
Massimo Montanari: Short History of Spaghetti with Tomato Sauce
THE MYTHS SURROUNDING THE WORLD’S FAVOURITE DISH, DEBUNKEDDid Marco Polo bring pasta back from China, or is that a myth?How did the Neapolitan "macharoni" turn into the ubiquitous spaghetti …
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€11.57
Massimo Montanari: A Short History of Spaghetti with Tomato Sauce
Intellectually engaging and deliciously readable, a stereotype-defying history of how one of the most recognisable symbols of Italian cuisine and national identity is the product of centuries of enco …
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€14.99
Massimo Montanari: Comida como cultura
Nas palavras do historiador Henrique Carneiro, ‘a comida para os seres humanos é sempre cultura, lembra Montanari, nunca apenas pura natureza. A humanidade adotou como parte essencial de suas técnica …
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€11.99
Massimo Montanari: Comida como cultura
A comida para o ser humano é sempre cultura, nunca apenas pura natureza. Como parte essencial de suas técnicas de sobrevivência, a humanidade adotou os modos de produção, preparação e consumo dos …
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€10.99
