Title Medieval tastes : food, cooking, and the table / Massimo Montanari ; translated by Beth Archer Brombert

Published New York : Columbia University Press, [2015] ©2015

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Description 1 online resource (267 pages) : illustrations Series Arts and traditions of the table: perspectives on culinary history Arts and traditions of the table. Contents Medieval near, medieval far -- Medieval cookbooks -- The grammar of food -- The times of food -- The aroma of civilization : bread -- Hunger for meat -- The ambiguous position of fish -- From milk to cheeses -- Condiment/fundament : the battle between oil, lard, and butter -- The bread tree -- The flavor of water -- The civilization of wine -- Rich food, poor food -- Monastic cooking -- The pilgrim's food -- The table as a representation of the world -- The fork and the hands -- The taste of knowledge Summary "In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes -- both culinary and cultural -- from raw materials to market and their reflections in today's food trends. He immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and symbol of social and ideological standing, tying the ingredients of its fascinating evolution to the growth of human civilization. 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 valuing artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. Other dishes, habits, and battles that mirror contemporary culinary identity involve the refinement of pasta, polenta, bread, and other flour-based preparations; 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 philosophical place in the cosmos, Montanari shows, they adopted a new attitude toward food as well, investing as much in its pleasure and possibilities as in its basic acquisition"--Provided by publisher Notes Translation of: Gusti del Medioevo Bibliography Includes bibliographical references and index Notes In English Print version record Subject Food -- Europe -- History -- To 1500 Food habits -- Europe -- History -- To 1500 Cooking, Medieval. Food handling. History. Food habits. Habit. Human behavior. Food industry and trade. Humanities. Industries. Cooking. Medicine, Medieval. Food Handling History Feeding Behavior Habits Behavior Food Industry Humanities Behavior and Behavior Mechanisms Industry Technology, Industry, and Agriculture Psychiatry and Psychology Technology, Industry, Agriculture Cooking History, Medieval history (discipline) human behavior. humanities. recipes. COOKING -- General. SOCIAL SCIENCE -- Anthropology -- Cultural. Medicine, Medieval Industries Humanities Human behavior History Habit Food industry and trade Food handling Cooking Cooking, Medieval Food Food habits Europe Genre/Form Electronic books History Form Electronic book Author Brombert, Beth Archer, translator. ISBN 9780231539081 0231539088 1322977968 9781322977966

Other Titles Gusti del Medioevo. English

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