Food As Culture
A gripping essay that delves into and researches one of the most illuminating ways to understand the history of human societies and their development. Jacques Le Goff Food is culture because it has invented and transformed the world. It is culture when it is produced, prepared and when it is consumed. It is the fruit of our identity and an instrument for expressing and communicating who we are. A seminal synthesis by one of the greatest food historians around.
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'autore