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In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. 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 that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; 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 place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Oxbow says: This fascinating study of how people understood and used their senses in the late medieval period draws on evidence from a range of literary texts, documents and records, as well as material culture and architectural sources.
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Includes information on Afghanistan, alcohol, almonds, Araqi people, Azarbayjan, barley, butchers, butter, cheese, coffee, color of food, dates, eggs, Egypt, fish, Gilanis, Greece and Greeks, honey, India, Iran, Islam, Islamic Revolution, Israel, Istanbul, Kurds, Kurdistan, Lebanon, meat milk, Morocco, Ottoman Empire, Ramadan, rice, soup, sugar, Syria, Turkey and Turks, water, wine, women, yoghurt (yogurt), etc.
Ovid's Metamorphoses played an irrefutably important role in the integration of pagan mythology in Christian texts during the Middle Ages. This book is the only study to consider this Ovidian revival as part of a cultural shift disintegrating the boundaries between not only sacred and profane literacy but also between academic and secular politics.
"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--
The Middle Ages were marked by dramatic social, economic, political, and religious changes. Diverse regional and local conditions, and varied social classes - including peasant, artisan, merchant, clergy, nobility, and rulers - resulted in differing needs for furniture. The social settings for furniture included official and private residences both grand and humble, churches and monasteries, and civic institutions, including places of governance and learning, such as municipal halls, guild halls, and colleges. This volume explores how furniture contributed to the social fabric within these varied spaces. The chronological range of this volume extends from the fall of the Roman Empire through to the early Renaissance, a period which exhibited a wide array of types, styles, and motifs, including Byzantine, Romanesque, Gothic, and Renaissance. Rural and regional styles of furniture are also considered, as well as techniques of furniture manufacture. Drawing upon a wealth of visual and textual sources, this volume presents essays that examine key characteristics of the furniture of the period on the themes of Design and Motifs; Makers, Making, and Materials; Types and Uses; The Domestic Setting; The Public Setting; Exhibition and Display; Furniture and Architecture; Visual Representations; and Verbal Representations.
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.