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The culture of food

Author: Massimo Montanari
Publisher: Oxford, UK ; Cambridge, Mass., USA : Blackwell, 1994.
Series: Making of Europe.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Talks about the history of food in Europe and the part it has played in the evolution of European cultures over two millennia. In this wide-ranging exploration of its history the author weaves deftly  Read more...

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Genre/Form: History
Named Person: Ernährung
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Massimo Montanari
ISBN: 0631182659 9780631182658
OCLC Number: 29024700
Language Note: Translation of: Fame e l'abbondanza.
Description: xii, 214 pages ; 24 cm.
Contents: 1. The Basis for a Common Language. The Age of Famine. Barbarians and Romans. The Meat of the Strong. The Bread (and the Wine) of God. Feasting and Fasting. Terra et Silva. The Colour of Bread. Using Nature --
2. The Turning-Point. A Forced Choice. Power and Privilege. Give Us This Day Our Daily Bread ... The Throat of the City. To Eat Much and Well. Gastronomy and Famine --
3. To Each His Own. The Return of Hunger. A Carnivorous Europe? A Meatless Diet. A Question of Quality. A Table to Admire. The Abundance of the Poor --
4. Europe and the World. A Wonderful Land Beyond the Sea. New Players. Bread and Meat. Bourgeois Ferocity. The Two Europes. Changing Tastes. Old and New Drugs --
5. The Century of Hunger. Does History Repeat Itself? The Hard-Fought Rise of Maize. The Potato, Between Agronomy and Policy. Macaroni Eaters. Population and Nutrition. The Evils of Meat --
6. The Revolution. A Reversal of Trends. Meat Redux. All the World's a City. A Food for All Seasons. Pleasure, Health and Beauty.
Series Title: Making of Europe.
Other Titles: Fame e l'abbondanza.
Responsibility: Massimo Montanari ; translated by Carl Ipsen.

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"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 Read more...

 
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