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Showing 1 - 12 of 12 results for “massimo montanari”
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  • A Short History of Spaghetti with Tomato Sauce

    The Unbelievable True Story of the World's Most Beloved Dish

    by Massimo Montanari ...
    A surprisingly wide-ranging journey into the story of this beloved dish and "an utterly fascinating discourse on food history" ( The Daily Beast).Intellectually engaging and deliciously readable, this is a stereotype-defying history of how one of the most recognizable symbols of Italian cuisine and national identity is the product of centuries of encounters, dialogue, and exchange.Is it possible ... Read more

    $17.99 CAD

  • Medieval Tastes

    Food, Cooking, and the Table

    by Massimo Montanari ...
    Translated by Beth Archer Brombert ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    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 ... Read more

    $29.99 CAD

  • Let the Meatballs Rest

    And Other Stories About Food and Culture

    by Massimo Montanari ...
    Translated by Beth Archer Brombert ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    Known for his 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 ... Read more

    $27.99 CAD

  • Food Is Culture

    by Massimo Montanari ...
    Translated by Albert Sonnenfeld ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    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 ... Read more

    $42.99 CAD

  • Italian Identity in the Kitchen, or Food and the Nation

    by Massimo Montanari ...
    Translated by Beth Archer Brombert ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the ... Read more

    $34.99 CAD

  • Italian Cuisine

    A Cultural History

    by Alberto Capatti, Massimo Montanari ...
    Translated by Aine O'Healy ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new ... Read more

    $43.99 CAD

  • Food

    A Culinary History

    Edited by Jean-Louis Flandrin, Massimo Montanari ...
    Series series European Perspectives: A Series in Social Thought and Cultural Criticism
    When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into ... Read more

    $36.99 CAD

  • Audiobook

    A Short History of Spaghetti with Tomato Sauce

    by Massimo Montanari ...
    Narrated by Noah Michael Levine ...

    Unabridged

    1 hour 52 min

    Intellectually engaging and deliciously readable, a stereotype-defying history of how one of the most recognisable symbols of Italian cuisine and national identity is the product of centuries of encounters, dialogue, and exchange.Is it possible to identify a starting point in history from which everything else unfolds—a single moment that can explain the present and reveal the essence of our ... Read more

    $25.99 CAD or Free with Kobo Plus

  • A Cultural History of Food in the Medieval Age

    Edited by Massimo Montanari ...
    Series series The Cultural Histories Series
    Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth ... Read more

    $45.99 CAD

  • Taste as Experience

    The Philosophy and Aesthetics of Food

    by Nicola Perullo ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola ... Read more

    $31.99 CAD

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  • Cooked

    A Natural History of Transformation

    by Michael Pollan ...
    **Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked."Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating ... Read more

    $15.99 CAD

    Also available as: Audiobook

    Also available as: Audiobook

  • Science in the Kitchen and the Art of Eating Well

    by Pellegrino Artusi ...
    Translated by Murtha Baca ...
    First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has ... Read more

    $52.99 CAD