Montanari Food Is Culture

Erscheinungsjahr 2006
ISBN: 978-0-231-51078-3
Verlag: Columbia University Press
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 168 Seiten, Format (B × H): 152 mm x 178 mm

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

Autoren/Hrsg.

Montanari, Massimo

Weitere Mitwirkende

Sonnenfeld, Albert

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Weltgeschichte
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken

Inhaltsverzeichnis

Series Editor's Preface
Introduction
Creating One's Own Food
The Invention of Cuisine
The Pleasure and the Duty of Choice
Food, Language, Identity
Index

Über Autor(innen)

Massimo Montanari is professor of medieval history and history of food at the University of Bologna. He has achieved wide recognition for his many searching and thoroughly researched studies of culinary traditions. Since 1979 he has authored and coauthored more than a dozen books, including Italian Cuisine: A Cultural History (Columbia), Food: A Culinary History (Columbia), Famine and Plenty: The History of Food in Europe, and the recent Bologna la Grassa.Albert Sonnenfeld, longtime professor of Romance languages and literature at Princeton and Chevalier Professor of French/Italian at the University of Southern California, is series editor for Columbia University Press's Arts and Traditions of the Table: Perspectives on Culinary History, which has published his translations of Giovanni Rebora's Culture of the Fork and Jean-Louis Flandrin and Massimo Montanari's Food: A Culinary History.