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 ...
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 ...
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 ...
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
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.