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Books Books 1 - 10 of about 24 related to Food: A Culinary History from Antiquity to the Present.   

Let the Meatballs Rest: And Other Stories About Food and Culture

Massimo Montanari - Cooking - 2012 - 192 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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Sex in the Western World: The Development of Attitudes and Behaviour

Jean Louis Flandrin - Social Science - 1991 - 368 pages
First Published in 1991. Routledge is an imprint of Taylor & Francis, an informa company.
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Food Is Culture

Massimo Montanari - Cooking - 2006 - 168 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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Italian Cuisine: A Cultural History

Alberto Capatti, Massimo Montanari - Cooking - 2003 - 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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Families in Former Times

Jean Louis Flandrin - History - 1979 - 265 pages
In this book, the author provides a detailed analysis of kinship, household and family relations in early modern France. He discusses the strength of kinship and family ties ...
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Cheese, Pears, and History in a Proverb

Massimo Montanari - Cooking - 2010 - 176 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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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 tastes—both culinary and cultural—from raw materials to market ...
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Arranging the Meal: A History of Table Service in France

Jean-Louis Flandrin - History - 2007 - 209 pages
The sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another, a fact noted in virtually every ...
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