Food Is Culture / Edition 1

Food Is Culture / Edition 1

by Massimo Montanari
     
 

ISBN-10: 0231137907

ISBN-13: 9780231137904

Pub. Date: 11/14/2006

Publisher: Columbia University Press

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption—represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and

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Overview

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption—represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions.

Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying.

The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity.

Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

Columbia University Press

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Product Details

ISBN-13:
9780231137904
Publisher:
Columbia University Press
Publication date:
11/14/2006
Series:
Arts and Traditions of the Table: Perspectives on Culinary History Series
Edition description:
New Edition
Pages:
168
Sales rank:
1,260,550
Product dimensions:
6.36(w) x 7.74(h) x 0.69(d)
Age Range:
18 Years

Table of Contents

Series Editor's PrefaceIntroductionCreating One's Own FoodThe Invention of CuisineThe Pleasure and the Duty of ChoiceFood, Language, IdentityIndex

Columbia University Press

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