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Books Books 1 - 10 of about 17 related to Food: A Culinary History from Antiquity to the Present.   

Medieval Tastes: Food, Cooking, and the Table

Massimo Montanari, Beth Archer Brombert - Cooking - 2015 - 288 pages
In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastesĐboth culinary and culturalĐfrom raw materials to market ...
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Food Is Culture

Massimo Montanari - Cooking - 2013 - 149 pages
Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many ...
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Let the Meatballs Rest: And Other Stories about Food and Culture

Massimo Montanari - COOKING - 2013 - 178 pages
Focusing on the selection, preparation, and mythology of food, Montanari shows that cooking not only is a decisive part of our cultural heritage but also communicates essential ...
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Italian Cuisine: A Cultural History

Alberto Capatti, Massimo Montanari, ┴ine O'Healy - Cooking - 2013 - 400 pages
From modest chapels to majestic cathedrals, and historic synagogues to modern mosques and Buddhist temples: this photo-filled, pocket-size guidebook presents 1,079 houses of ...
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Italian Identity in the Kitchen, or, Food and the Nation

Massimo Montanari - Cooking - 2013 - 128 pages
Another entertaining and surprising food history by the scholar who has come to define the discipline, this book tells how the production, consumption, and distribution of ...
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Cheese, Pears, and History in a Proverb

Massimo Montanari, Beth Archer Brombert - Cooking - 2013 - 116 pages
"Do not let the peasant know how good cheese is with pears" goes the extremely well known yet hard to decipher saying. Intrigued by this proverb, which has endured since the ...
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Culture and Cuisine: A Journey Through the History of Food

Jean Franšois Revel - Cooking - 1982 - 289 pages
Traces the history of cooking from ancient Greece to the present, provides anecdotes about feasts, drinking lore, and past food preferences, and includes sample recipes
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Food Culture in France

Julia Abramson - Cooking - 2007 - 197 pages
This provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace.
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