Arts and traditions of the table: perspectives on culinary history - 9780231167871 - medieval tastes: food, cooking, and the table di montanari, massimo (25 risultati)
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Paperback. Condizione: Good. Reprint. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
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Condizione: New.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
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Condizione: new.
Lingua: Inglese
Editore: Columbia University Press, US, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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Paperback. Condizione: New. 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 today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he… immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. 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 that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine.He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; 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 place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Lingua: Inglese
Editore: Columbia University Press 2/20/2018, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
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Paperback or Softback. Condizione: New. Medieval Tastes: Food, Cooking, and the Table. Book.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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Condizione: New. 2018. Reprint. Paperback. . . . . .
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New. pp. 280.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condizione: New. 2018. Reprint. Paperback. . . . . . Books ship from the US and Ireland.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 25,38
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Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Condizione: New. In English.
Lingua: Inglese
Editore: Columbia University Press, US, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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Paperback. Condizione: New. 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 today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he… immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. 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 that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine.He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; 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 place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 280.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: New.
Lingua: Inglese
Editore: Columbia Univ Pr, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. reprint edition. 267 pages. 8.75x6.00x0.50 inches. In Stock.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Columbia University Press, US, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
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EUR 35,83
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Paperback. Condizione: New. 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 today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he… immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. 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 that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine.He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; 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 place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Lingua: Inglese
Editore: Columbia University Press, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: moluna, Greven, Germaniamoluna
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EUR 37,76
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Condizione: New. Italy s best-known food historian travels back to the birth of modern cuisine and reveals the remarkable links between medieval tastes and our own. Massimo Montanari traces the development of medieval tastes-both culinary and cultural-and details how food.
Lingua: Inglese
Editore: Columbia University Press Mär 2018, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 47,56
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Taschenbuch. Condizione: Neu. Neuware - 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 today's food trends. Tying the ingredients of our diet evolution to the growth of human…civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing.
Lingua: Inglese
Editore: Columbia University Press, US, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
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EUR 41,64
EUR 75,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New. 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 today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he… immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. 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 that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine.He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; 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 place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Lingua: Inglese
Editore: Columbia Univ Pr, 2018
Serie: Libro 26 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
- Print on Demand
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 28,30
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Paperback. Condizione: Brand New. reprint edition. 267 pages. 8.75x6.00x0.50 inches. In Stock. This item is printed on demand.
