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 : 29. 87 MB
Format : PDF
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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 : 61. 37 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.

Nutritionism

Author : Gyorgy Scrinis
ISBN : 9780231527149
Genre : Cooking
File Size : 41. 58 MB
Format : PDF, Kindle
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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.

Medieval Tastes

Author : Massimo Montanari
ISBN : 0231167865
Genre : Cooking
File Size : 30. 36 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.

Cheese Pears And History In A Proverb

Author : Massimo Montanari
ISBN : 9780231152518
Genre : Cooking
File Size : 89. 68 MB
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"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings, he finds in the nobility's demanding palates and delicate stomachs a compelling recipe for social conduct. At first, cheese and its visceral, earthy pleasures were treated as the food of Polyphemus, the uncivilized man-beast. The pear, on the other hand, became the symbol of ephemeral, luxuriant pleasure-an indulgence of the social elite. Joined together, cheese and pears adopted an exclusive savoir faire, especially as the "natural phenomenon" of taste evolved into a cultural attitude. Montanari's delectable history straddles written and oral traditions, economic and social relations, and thrills in the power of mental representation. His ultimate discovery shows that the enduring proverb, so wrapped up in history, operates not only as a repository of shared wisdom but also as a rich locus of social conflict.

Taste As Experience

Author : Nicola Perullo
ISBN : 9780231541428
Genre : Philosophy
File Size : 45. 47 MB
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Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people’s food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. 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.

Culture And The Senses

Author : Prof. Kathryn Geurts
ISBN : 052093654X
Genre : Social Science
File Size : 23. 41 MB
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Adding her stimulating and finely framed ethnography to recent work in the anthropology of the senses, Kathryn Geurts investigates the cultural meaning system and resulting sensorium of Anlo-Ewe-speaking people in southeastern Ghana. Geurts discovered that the five-senses model has little relevance in Anlo culture, where balance is a sense, and balancing (in a physical and psychological sense as well as in literal and metaphorical ways) is an essential component of what it means to be human. Much of perception falls into an Anlo category of seselelame (literally feel-feel-at-flesh-inside), in which what might be considered sensory input, including the Western sixth-sense notion of "intuition," comes from bodily feeling and the interior milieu. The kind of mind-body dichotomy that pervades Western European-Anglo American cultural traditions and philosophical thought is absent. Geurts relates how Anlo society privileges and elaborates what we would call kinesthesia, which most Americans would not even identify as a sense. After this nuanced exploration of an Anlo-Ewe theory of inner states and their way of delineating external experience, readers will never again take for granted the "naturalness" of sight, touch, taste, hearing, and smell.

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