The Culture of Food
Seiten
1996
Wiley-Blackwell (Verlag)
978-0-631-20283-7 (ISBN)
Wiley-Blackwell (Verlag)
978-0-631-20283-7 (ISBN)
aeo A 2000 year history of the linked histories of food, culture and regional identity -- from Roman antiquity to the present. aeo The first book of its kind. aeo Scholarly in its range of reference, witty and accessible in style. aeo Covers all the regions of Europe.
This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide-ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past and what they suggest about the present.
This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide-ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past and what they suggest about the present.
Massimo Montanari was born in Imola in 1949. He teaches medieval history at the universities of Catania and Bologna. Among his other publications are The Medieval Countryside (Turin, 1984) and Food and Culture in the Middle Ages (Rome, 1992).
1. The Basis for a Common Language. 2. The Turning Point.
3. To Each His Own.
4. Europe and the World.
5. The Century of Hunger.
6. The Revolution.
| Erscheint lt. Verlag | 1.10.1996 |
|---|---|
| Reihe/Serie | Making of Europe |
| Verlagsort | Hoboken |
| Sprache | englisch |
| Maße | 154 x 228 mm |
| Gewicht | 340 g |
| Themenwelt | Geisteswissenschaften ► Geschichte ► Allgemeine Geschichte |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften ► Ethnologie ► Volkskunde | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 0-631-20283-8 / 0631202838 |
| ISBN-13 | 978-0-631-20283-7 / 9780631202837 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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