Medieval tastes : food, cooking, and the table
著者
書誌事項
Medieval tastes : food, cooking, and the table
(Arts and traditions of the table : perspectives on culinary history)
Columbia University Press, c2015
- : cloth
- タイトル別名
-
Gusti del Medioevo
大学図書館所蔵 全11件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Bibliography: p. [245]-256
Includes index
内容説明・目次
内容説明
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.
目次
Introduction: Invitation to the Voyage 1. Medieval Near, Medieval Far 2. Medieval Cookbooks 3. The Grammar of Food 4. The Times of Food 5. The Aroma of Civilization: Bread 6. Hunger for Meat 7. The Ambiguous Position of Fish 8. From Milk to Cheeses 9. Condiment/Fundament: The Battle of Oil, Lard, and Butter 10. The Bread Tree 11. The Flavor of Water 12. The Civilization of Wine 13. Rich Food, Poor Food 14. Monastic Cooking 15. The Pilgrim's Food 16. The Table as a Representation of the World 17. The Fork and the Hands 18. The Taste of Knowledge Notes Bibliography Index
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