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005 20160805111417.2
006 m o d
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008 150304t20152015nyua ob 001 0 eng d
019 903674669
020 9780231539081|qelectronic book
020 0231539088|qelectronic book
020 |z9780231167864|q(hardcover :|qalkaline paper)
020 |z0231167865|q(hardcover :|qalkaline paper)
020 1322977968
020 9781322977966
035 (OCoLC)904407199|z(OCoLC)903674669
037 6355A605-00DD-4FD8-9222-96447BA497B7|bOverDrive, Inc.
|nhttp://www.overdrive.com
037 22573/ctt145j41g|bJSTOR
040 EBLCP|beng|epn|cEBLCP|dWAU|dTEFOD|dN$T|dYDXCP|dJSTOR
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041 1 eng|hita
049 RIDW
050 4 TX351|b.M6613 2015
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072 7 SOC002010|2bisacsh
072 7 HIS037010|2bisacsh
072 7 SOC055000|2bisacsh
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082 04 641.0941
090 TX351|b.M6613 2015
100 1 Montanari, Massimo,|d1949-|0https://id.loc.gov/authorities
/names/n81065223|eauthor.
240 10 Gusti del Medioevo.|lEnglish|0https://id.loc.gov/
authorities/names/n2014035292
245 10 Medieval tastes :|bfood, cooking, and the table /|cMassimo
Montanari ; translated by Beth Archer Brombert.
264 1 New York :|bColumbia University Press,|c[2015]
264 4 |c©2015
300 1 online resource (267 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
347 text file|2rdaft
386 Food historians|2lcdgt
386 Medievalists|2lcdgt
386 University and college faculty members|2lcdgt
386 Italians|2lcdgt
386 Men|2lcdgt
490 1 Arts and traditions of the table: perspectives on culinary
history
500 Translation of: Gusti del Medioevo.
504 Includes bibliographical references and index.
505 0 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.
520 "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.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
648 7 To 1500|2fast
650 0 Food|0https://id.loc.gov/authorities/subjects/sh85050184
|zEurope|0https://id.loc.gov/authorities/subjects/
sh85045631-781|xHistory|yTo 1500.|0https://id.loc.gov/
authorities/subjects/sh2002006121
650 0 Food habits|zEurope|xHistory|0https://id.loc.gov/
authorities/subjects/sh2008120935|yTo 1500.|0https://
id.loc.gov/authorities/subjects/sh2002012483
650 0 Cooking, Medieval.|0https://id.loc.gov/authorities/
subjects/sh96007025
650 7 Food.|2fast|0https://id.worldcat.org/fast/930458
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 Cooking, Medieval.|2fast|0https://id.worldcat.org/fast/
1753393
651 7 Europe.|2fast|0https://id.worldcat.org/fast/1245064
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
700 1 Brombert, Beth Archer,|0https://id.loc.gov/authorities/
names/n82138244|etranslator.
776 08 |iPrint version:|aMontanari, Massimo, 1949-|sGusti del
Medioevo. English.|tMedieval tastes.|dNew York : Columbia
University Press, [2015]|z9780231167864|w(DLC) 2014023679
|w(OCoLC)881498669
830 0 Arts and traditions of the table.|0https://id.loc.gov/
authorities/names/n2001000537
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=982222|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20161013|cEBSCO|tebscoebooksacademic new |lridw
994 92|bRID
