
Pages: 194
Series: SS
ISBN: 9788842074175
History of Emilia Romagna. 1. From its Origins to the Seventeenth Century
The authors

Massimo Montanari
Massimo Montanari teaches Medieval History and History of Food at the University of Bologna, where he also directs the Masters in “History and Culture of Food”. His books are widely translated in many languages. Among others: A History of Food (with J.-L. Flandrin) Food and Culture in the Middle Ages; The Banquet (in 3 volumes); Food as Culture; Standing Time for Meatballs; Italian Identity in the Kitchen; Medieval Tastes. The products, cooking, and mealtimes; Table Tales.
Scopri l'autoreMaurizio Ridolfi
Maurizio Ridolfi is a researcher in Contemporary History at the University of Viterbo. He studies in particular processes of politicization and forms of sociability. For Laterza he has published Il PSI e la nascita di un partito di massa. 1892-1922 (1992). He has devoted several works to the republican tradition in Italian history, amongst which: Il partito della Repubblica (1872-1895) (1989).
Scopri l'autoreRenato Zangheri
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Scopri l'autore