Edition: 2006
Pages: 216
Series: EL
ISBN: 9788842081609

The World in the Kitchen. History, identity, exchange

Massimo Montanari (a cura di)


Senac/Liberdade (co-edition) (Brasile)



Even more than words, food is suited to mediating between different cultures, lending itself to all kinds of inventions, hybrids and contaminations. Historians, anthropologists, and sociologists discuss the role of cooking as an instrument of identity and a vehicle and product of cultural exchange. The World in the Kitchen investigates the flow of ideas, products and men that throughout the ages have influenced the construction of culinary identities. Reserving surprises that call into question both simplifications and stereotypes. Paolo Denicolai, L’Indice

The author

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. His last work Il Mito delle origini. Breve storia degli spaghetti al pomodoro (Laterza, 2019) was a bestseller translated into English, Spanish, Greek, German, Hebrew, Slovenian.

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