Let the Meatballs Rest And Other Stories about Food and Culture

ISBN-10: 0231157320

ISBN-13: 9780231157322

Edition: 2012

List price: $75.00
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Description: Known for his idiosyncratic, entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life's most fundamental pleasures.Focusing on the selection, preparation, and mythology of food, Montanari traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking deployed by humans over time, the gastronomy of famine, the science of flavors, the changing characteristics of convivial rituals, the customs of the table, and the ever-evolving identity of food. He shows that cooking is not only a decisive part of our cultural heritage but also communicates essential information about our material and intellectual selves. From the invention of basic bread-making to chocolate's acquired reputation for decadence, Montanari positions food culture as a lens through which we can plot changes in historical values and social and economic trends. Even the biblical story of Jacob buying Esau's birthright for a bowl of lentils is a text full of essential meaning for Montanari, representing human civilization's all-important shift from a hunting to an agrarian society. Readers of all backgrounds will enjoy these delectable insights and their easy consumption in one companionable volume.

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Book details

List price: $75.00
Copyright year: 2012
Publisher: Columbia University Press
Publication date: 12/4/2012
Binding: Hardcover
Pages: 192
Size: 5.75" wide x 8.39" long x 0.82" tall
Weight: 0.814
Language: English

Beth Archer Brombert is a professional translator and author.

Introduction
Things and Ideas
Being and eating
The invention of bread
Our daily bread
Festive bread
Bread unites or divides?
Divide meat, share soup
Form and substance (discussion around a plate of pasta)
The Status of Foods
Esau's lentils, or how farmers defeated hunters
Flour from spelt
"Inferior" grains?
Liquid bread: from ale to beer
The stench of garlic
The king's peas (and the peasant's too)
The potato, from emergency food to culinary specialty
The eggplant, food of plebeians or Jews
The bread tree
The peaches of Messer Lippo
Five hundred pears
To die for a melon
Strawberries in November
Watermelons and cucumbers
Sweet as a fig
Adventures in Cooking
From raw to cooked (and back)
The prefect recipe
Cappelletti and tortellini: the retro-taste of history
Macaroni, or is it gnocchi?
The patient took some broth
The invention of fried potatoes
Among the thousand ways to prepare eggs
Fritters
Don't flip the frittata
Sausages
Pink pigs, black pigs
Liberating vegetarian cooking
Dressing a salad
The blender and the mortar
Columbia University Press New York cup.columbia.edu
Mediterranean "fusion"
Home cooking: when variation is the rule
Cooking is home
The Gastronomy of Hunger
Nameless plants
Field herbs
Forgotten fruits, or rediscovered?
The struggle against time
Diversity as a resource
Bread of earth
The right to pleasure
Rivers of milk and giant tomatoes
Flavors
Flavor and knowledge
How many flavors are there?
A longing for sweet
Sweet and/or salty
Bitter to the taste
When sour was fashionable
The taste for spices (and hot pepper)
The taste of smoke
How chocolate became sweet
The taste of canned foods
Pleasure and Health
"What tastes good is good for you"
The law of opposites, between kitchen and pharmacy
Watermelon, salt and pepper
Monthly diets
The language of the navel
Fat, meaning meat
"Indigestion does not bother peasants"
The lightness of the monk
When pleasure frightens
Monastic gastronomy
Philosophizing gluttony
The Beautiful and the Good
The making of colors
White or red?
Carrot red
Culinary artifices
Compositions and compotes
Confetti (sugarcoated almonds, spices, etc.)
Beauty is not a superfluous benefit
Convivial Rituals
The call of the wild (around the barbecue)
A masculine ritual
Rucola in the White House
Christmas dinner
A hundred cappelletti
Carnival and Lent
Lenten diet, gastronomic discoveries
Easter eggs
Breakfast
When snacking kills the snack
Silence, we're eating
Eating on the highway
Fast food and conviviality
Table Practices and Manners
The fork and the hands
The missing cutlery
The pot on the table
First or second?
The wheel of food
To pout, to mix: when wine was made by the Imbider
The ancient art of pairing wine with food
How to taste wine (without making an ass of oneself)
Cold drinks
"Identity" Declined in the Plural
Spaghetti with tomato sauce, or the other in us
Pasta and the Italians: a single and multiple identity
Macaroni-eaters
Four pies
One product, one city: Bologna and mortadella
Pellegrino Artusi: Italian identity in the world
Polenta and couscous (with an unexpected variant)
Is McDonald's compatible with local identities?
Index
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