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Food is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)
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Food is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)

3.56  ·  Rating Details ·  102 Ratings  ·  11 Reviews
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--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility a ...more
Hardcover, 168 pages
Published November 1st 2006 by Columbia University Press (first published December 31st 1999)
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Per usare la stessa grammatica del libro siamo di fronte a un aperitivo o un antipasto, non ad un pranzo completo.
Persone interessate alla convivio più che al companatico si troveranno sazie, ad altri stimolerà l'appetito preparandoli a pietanze/saggi più di corpo.
Sep 25, 2013 Marina rated it really liked it
Написав в запросе на годовой флешмоб, что хочу почитать книги на кулинарную тему, никак не ожидала получить совет книги такого жанра. Но нон-фикшн для меня вообще чуть ли не любимый жанр (когда он качественно написан на интересующую меня тему и, самое главное, качественно переведены без бесящих комментариев переводчика), а эта книга относится именно к таким.
Тут нету описаний блюд, рецептов или ежедневного моциона, но есть качественный подход историка к такой специфичной теме, как питание. Автор
Nov 08, 2014 Craig1colo rated it it was amazing
Massimo Montanari brings a wealth of historical knowledge to bear in this short yet broad look at food and culture. It seems that on every page there is insight or questions that should lead to cross-disciplinary research and for me led to a steady stream of "ah-ha" moments.

There are four main sections to this 137 page marvel: 1) Creating One's Own Food; 2) The Invention of Cuisine; The Pleasure and Duty of Choice; 4) Food, Language,and Eating Together. The author starts with the emergence of a
May 21, 2014 Mary rated it it was amazing
I think to appreciate this book one has to know that the author is 1) Italian, 2) a scholar for medieval history and 3) only giving us a short essay on how food is culture (no proper source citation!). I used it as first step into a bigger research question pertaining to food and culture and can say that it helped me! There are interesting facts and facts that will make you laugh. At the same time the book enters into many different territories. It's not always thorough and I am sure some claims ...more
Feb 13, 2009 Andrew rated it liked it
a short book that talks in generalities trying to make the case that food is part of culture. yes. understood. nonetheless, some good tidbits of info here. when people got super super hungry and there was no food around, dirt was mixed with bit of flour and baked into bread shape: the earth, baked. It’s the shape that guarantees it’s status as food.
The danger and fear of excess is replacing danger and fear of hunger in 70s/ 80s – 1st time in history, so thousands of years history of hunger fina
Studiato per l'ottimo corso di "Storia dell'alimentazione" di Montanari, si guadagna solo 3 stelle perchè in alcuni paragrafi è la fotocopia del precedente La fame e l'abbondanza (sempre di Montanari) e la cosa è stata tanto più evidente in quanto entrambi in programma per l'esame e quindi letti praticamente in contemporanea!
Perlomeno io e i miei compagni abbiamo avuto pochi dubbi circa ciò che il docente considerava fondamentale!
Mar 14, 2012 Victor rated it really liked it
This is a thesis on food culture, and not a mere History of Food. Montanari departs from the idea that there are cultural aspects in the production and consumption of food along history. He analyzes why the different trends change. I learned a lot from this book.
Feb 20, 2016 Kristina rated it really liked it  ·  review of another edition
Shelves: genial
Increíble. No pensé que fuese a aprender y aprehender tantas cosas sobre la comida y su relación con la cultura.
Mar 06, 2008 Jess rated it really liked it
Shelves: food-and-culture
brief, compelling look at the impact of food on cultural formation by an expert in medieval culinary history.
Louise Vanacker
Louise Vanacker rated it liked it
Jun 28, 2015
Aug 19, 2007 Elvira_tt rated it did not like it
Pretentious to say the least. Too many words, not enough substance.
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Professor of medieval history at Bologna University who has written widely on food history.
More about Massimo Montanari...

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