Let the Meatballs Rest: And Other Stories about Food and Culture [NOOK Book]

Overview


Known for his idiosyncratic, entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life’s most fundamental pleasures.

Focusing on the selection, ...
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Let the Meatballs Rest: And Other Stories about Food and Culture

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Overview


Known for his idiosyncratic, entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life’s most fundamental pleasures.

Focusing on the selection, preparation, and mythology of food, Montanari traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking deployed by humans over time, the gastronomy of famine, the science of flavors, the changing characteristics of convivial rituals, the customs of the table, and the ever-evolving identity of food. He shows that cooking is not only a decisive part of our cultural heritage but also communicates essential information about our material and intellectual selves. From the invention of basic bread-making to chocolate’s acquired reputation for decadence, Montanari positions food culture as a lens through which we can plot changes in historical values and social and economic trends. Even the biblical story of Jacob buying Esau’s birthright for a bowl of lentils is a text full of essential meaning for Montanari, representing human civilization’s all-important shift from a hunting to an agrarian society. Readers of all backgrounds will enjoy these delectable insights and their easy consumption in one companionable volume.
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What People Are Saying

Massimo Ciavolella

Montanari, undoubtedly Italy's major food historian and one of the world's foremost authorities on early modern eating practices, presents informative and amusing articles that are written in the best journalistic style.

Massimo Ciavolella, University of California, Los Angeles

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Product Details

Meet the Author


Massimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna. He has authored and coauthored more than a dozen books, including Food Is Culture; Italian Cuisine: A Cultural History; Food: A Culinary History; and Famine and Plenty: The History of Food in Europe. Beth Archer Brombert is the author of two widely acclaimed biographies: Cristina: Portraits of a Princess and Edouard Manet: Rebel in a Frock Coat, which was a New York Times Notable Book of the Year. Her most recent work is a memoir of her many decades of living, traveling, and cooking in Italy, Journey to the World of the Black Rooster, and her many translations from French and Italian include Italo Svevo’s Senilità (Emilio’s Carnival) and Eri de Lucca’s Tu, Mio (You, Mine).
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