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Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231539088
Category : Cooking
Languages : en
Pages : 279
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Book Description
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.
Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231539088
Category : Cooking
Languages : en
Pages : 279
Get Book Here
Book Description
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.
Author: Lilia Zaouali
Publisher: Univ of California Press
ISBN: 0520261747
Category : Cooking
Languages : en
Pages : 248
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Book Description
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Author: Stephen Mennell
Publisher: University of Illinois Press
ISBN: 9780252064906
Category : Cooking
Languages : en
Pages : 412
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Book Description
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Author: Danièle Cybulskie
Publisher: Pen and Sword
ISBN: 1526733463
Category : History
Languages : en
Pages : 192
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Book Description
“A lovely, witty treasure trove of a book, spilling over with historical gems . . . a very human history: sometimes weird, always wonderful.” —Dan Jones, New York Times-bestselling author Have you ever found yourself watching a show or reading a novel and wondering what life was really like in the Middle Ages? What did people actually eat? Were they really filthy? And did they ever get to marry for love? In Life in Medieval Europe: Fact and Fiction, you’ll find fast and fun answers to all your secret questions, from eating and drinking to sex and love. Find out whether people bathed, what they did when they got sick, and what actually happened to people accused of crimes. Learn about medieval table manners, tournaments, and toothpaste, and find out if people really did poop in the moat. “To say that this book was fun to read would be an understatement. Cybulskie’s knowledge radiates in every page of this short book . . . It was educational and entertaining all at the same time. Simply a wonderful resource for novice medievalists and writers of historical fiction and nonfiction alike.” —Adventures of a Tudor Nerd “All in all, this is an excellent book to put to bed many of the myths surrounding medieval existence that persist in the popular imagination. Easy to read and well worth the time to read it. I highly recommend this book if you want to get a mostly unbiased view of medieval life.” —Battles and Book Reviews
Author: Belle S. Tuten
Publisher: Bloomsbury Publishing USA
ISBN:
Category : History
Languages : en
Pages : 319
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Book Description
This book is an introduction to the everyday lives of medieval European women: how they ate and slept, what their work was like, and the many factors that shaped their experiences. Ordinary people are often hard to see in the historical record. This resource for students reveals the everyday world of the Middle Ages for women: sex, marriage, work, and power. Using up-to-date scholarship from both archeology and history, this book covers major daily concerns for medieval people, their understanding of the world, their relationships with others, and their place in society. It attempts to clarify what we know and what we do not know about women's daily lives in the Western European Middle Ages, between approximately 500 and 1500 CE. The book's focus is everyday life, so the topics are organized around women's chores, expectations, and difficulties, especially with regard to sexuality and childbirth. In addition to broad survey information about the Middle Ages, the book also introduces major women writers and thinkers and provides some examples of their work, giving the reader an opportunity to engage with the women themselves.
Author: Martha M. Daas
Publisher: Rowman & Littlefield
ISBN: 149858960X
Category : History
Languages : en
Pages : 183
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Book Description
Unique in its cultural and religious makeup, medieval Iberia represented a crossroads of cultures. This crossroads was reflected in large and small ways. On a grand scale, we see the convergence of intellectual ideas and great innovations in agriculture and science. On a more intimate level, we see an intersection of cultures as reflected in habits of consumption. The acts of producing food, cooking, and eating demonstrate the political realities of the land: at times interdependent, and, at times, at odds. Food, as an archeological and anthropological tool, can help us understand a particular moment in time. In considering the nature of consumption, we may arrive at the heart of a culture. In Medieval Fare, the author explores food references found in a number of medieval Iberian texts in order to expand our knowledge of daily life in the Middle Ages. By examining the depiction of food and consumption, this pioneering study provides insight into the cultural, religious, and social complexities of medieval Iberia.
Author: A. Gerber
Publisher: Springer
ISBN: 1137482826
Category : Literary Criticism
Languages : en
Pages : 180
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Book Description
Ovid's Metamorphoses played an irrefutably important role in the integration of pagan mythology in Christian texts during the Middle Ages. This book is the only study to consider this Ovidian revival as part of a cultural shift disintegrating the boundaries between not only sacred and profane literacy but also between academic and secular politics.
Author: Jesse Keskiaho
Publisher: Cambridge University Press
ISBN: 1316240800
Category : History
Languages : en
Pages : 341
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Book Description
Dreams and visions played important roles in the Christian cultures of the early Middle Ages. But not only did tradition and authoritative texts teach that some dreams were divine: some also pointed out that this was not always the case. Exploring a broad range of narrative sources and manuscripts, Jesse Keskiaho investigates how the teachings of Augustine of Hippo and Pope Gregory the Great on dreams and visions were read and used in different contexts. Keskiaho argues that the early medieval processes of reception in a sense created patristic opinion about dreams and visions, resulting in a set of authoritative ideas that could be used both to defend and to question reports of individual visionary experiences. This book is a major contribution to discussions about the intellectual place of dreams and visions in the early Middle Ages, and underlines the creative nature of early medieval engagement with authoritative texts.
Author: Steven Shapin
Publisher: University of Chicago Press
ISBN: 0226832228
Category : Social Science
Languages : en
Pages : 475
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Book Description
What we eat, who we are, and the relationship between the two. Eating and Being is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is good for you, not about what is good. Eating is about health, not about virtue. Yet this has not always been the case. For a great span of the past—from antiquity through about the middle of the eighteenth century—one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was good for you and what was good. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost. Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.
Author: Donna L. Sadler
Publisher: BRILL
ISBN: 9004364374
Category : Art
Languages : en
Pages : 271
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Book Description
In Touching the Passion — Seeing Late Medieval Altarpieces through the Eyes of Faith, Donna Sadler explores the manner in which worshipers responded to the carved and polychromed retables adorning the altars of their parish churches. Framed by the symbolic death of Christ re-enacted during the Mass, the historical account of the Passion on the retable situated Christ’s suffering and triumph over death in the present. The dramatic gestures, contemporary garb, and wealth of anecdotal detail on the altarpiece, invited the viewer’s absorption in the narrative. As in the Imitatio Christi, the worshiper imaginatively projected himself into the story like a child before a dollhouse. The five senses, the sculptural medium, the small scale, and the rhetoric of memory foster this immersion.
