Boek
Elegantly written by a distinguished culinary historian Food Is Cultureexplores the innovative premise that everything having to do with foodmdashits capture cultivation preparation and consumption mdashrepresentsa cultural act. Even the choices made by primitive hunters and gatherers weredetermined by a culture of economics availability and medicine digestibilityand nutrition that led to the development of specific social structures andtraditions.Massimo Montanari begins with the invention of cooking which allowed humansto transform natural edible objects into cuisine. Cooking led to the creationof the kitchen the adaptation of raw materials into utensils and the birth ofwritten and oral guidelines to formalize cooking techniques like roastingbroiling and frying.The transmission of recipes allowed food to acquire its own language and growinto a complex cultural product shaped by climate geography the pursuit ofpleasure and later the desire for health. In his history Montanari toucheson the spice trade the first agrarian societies Renaissance dishes thatsynthesized different tastes and the analytical attitude of the Enlightenmentwhich insisted on the separation of flavors. Brilliantly researched andanalyzed he shows how food once a practical necessity evolved into anindicator of social standing and religious and political identity.Whether he is musing on the origins of the fork the symbolic power of meatcultural attitudes toward hot and cold foods the connection between cuisineand class the symbolic significance of certain foods or the economicalconsequences of religious holidays Montanaris concise yet intellectually richreflections add another dimension to the history of human civilization.Entertaining and surprising Food Is Culture is a fascinating look at how foodis the ultimate embodiment of our continuing attempts to tame transform andreinterpret nature. «
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