let the meatballs rest and other stories about food and culture

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Let The Meatballs Rest And Other Stories About Food And Culture

Author : Massimo Montanari
ISBN : 9780231157322
Genre : Cooking
File Size : 27. 20 MB
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Let the Meatballs Rest: And Other Stories About Food and Culture (Arts & Traditions of the Table: Perspectives on Culinary History)

Italian Identity In The Kitchen Or Food And The Nation

Author : Massimo Montanari
ISBN : 9780231535083
Genre : Cooking
File Size : 55. 88 MB
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Another entertaining and surprising food history by the scholar who has come to define the discipline, this book tells how the production, consumption, and distribution of regional cuisine came to shape a collective Italian identity.


Author : Gyorgy Scrinis
ISBN : 9780231527149
Genre : Cooking
File Size : 45. 65 MB
Format : PDF
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Popularized by Michael Pollan, Gyorgy Scrinis's 'nutritionism' refers to the reductive understanding of nutrients as the key indicators of healthy food - an approach that now dominates nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed if not distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their 'good' or 'bad' nutrients.

Taste As Experience

Author : Nicola Perullo
ISBN : 0231173482
Genre : Gastronomy
File Size : 48. 48 MB
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Nicola Perullo sees food as constituting our first and most significant encounter with the earth. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.

Medieval Tastes

Author : Massimo Montanari
ISBN : 0231167865
Genre : Cooking
File Size : 83. 34 MB
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In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw materials to market and their reflections in today's food trends. He immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and symbol of social and ideological standing, tying the ingredients of its fascinating evolution to the growth of human civilization. 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 valuing artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. Other dishes, habits, and battles that mirror contemporary culinary identity involve the refinement of pasta, polenta, bread, and other flour-based preparations; 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 philosophical place in the cosmos, Montanari shows, they adopted a new attitude toward food as well, investing as much in its pleasure and possibilities as in its basic acquisition.

Food Is Culture

Author : Massimo Montanari
ISBN : 9780231137904
Genre : Cooking
File Size : 64. 84 MB
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Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.

Only In Naples

Author : Katherine Wilson
ISBN : 9780349006314
Genre : Biography & Autobiography
File Size : 79. 48 MB
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A Radio 4 Book of the Week 'See Naples and die', said Goethe. But Katherine Wilson saw Naples and started to live. Katherine is fresh out of college when she arrives in Naples to intern at the US Consulate. There she meets handsome, studious Salvatore, and finds herself enveloped by his family - in particular by his elegant mother, Raffaella, who begins her real education: never eat the crust of a pizza first, always stand up and fight for yourself and your loved ones, and remember that mealtimes are sacred. Immersed in Neapolitan culture, tradition and cooking, slowly and unexpectedly falling for Salvatore, and basking in Raffaella's company and guidance, Katherine discovers how to prepare meals that sing, from rich ragù to pasta al forno, with bacon, béchamel and four kinds of cheese. Through courtship, culture clashes, Sunday Mass, marriage and motherhood, Katherine slowly comes to appreciate carnale, the quintessentially Neapolitan sense of comfort and confidence in one's own skin. Steeped in sunlight, wine and unforgettable food, Only in Naples is a love letter to a city and a family, a coming-of-age story, and a transporting account of learning to live the Italian way. 'Katherine Wilson gives us more than the fabulous food of Naples. She offers us a passport to an exotic country we would never be able to enter on our own.' Ruth Reichl, author of My Kitchen Year

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