The Culture of Food: 1154 - 1258 by Montanari, Massimo

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Binding
Paperback
Product Group
Book
Personalized
No
Features
Illustrated
Country/Region of Manufacture
United States
Weight
0 lbs
IsTextBook
Yes
ISBN
9780631202837
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0631202838
ISBN-13
9780631202837
eBay Product ID (ePID)
658538

Product Key Features

Number of Pages
232 Pages
Publication Name
Culture of Food
Language
English
Subject
Social History, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Customs & Traditions
Publication Year
1996
Type
Textbook
Subject Area
Social Science, History
Author
Massimo Montanari
Series
Making of Europe Ser.
Format
Trade Paperback

Dimensions

Item Height
0.6 in
Item Weight
12 Oz
Item Length
9 in
Item Width
6.1 in

Additional Product Features

Intended Audience
Scholarly & Professional
Dewey Edition
20
Reviews
"Massimo Montanari has sliced through the evidence of anecdotes, novellas, dietary tracts and demographic surveys to show the close and often surprising connections between food as precarious necessity and food as symbol of power, culture and social ambition." Times Literary Supplement
TitleLeading
The
Dewey Decimal
394.1/094
Table Of Content
1. The Basis for a Common Language. 2. The Turning Point. 3. To Each His Own. 4. Europe and the World. 5. The Century of Hunger. 6. The Revolution.
Synopsis
This book is about the history of food in Europe and the part it has played in the evolution of European cultures over two millennia. Food is the prerequisite both of survival and of culture. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. The European relationship to food has rarely been straightforward. In this wide-ranging exploration of its history the author weaves deftly between the social groups, geographical areas and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past and what they suggest about the present., This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide-ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past and what they suggest about the present., ∗ A 2000 year history of the linked histories of food, culture and regional identity - from Roman antiquity to the present. ∗ The first book of its kind. ∗ Scholarly in its range of reference, witty and accessible in style. ∗ Covers all the regions of Europe.

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