US shipping Secure card payment Thousands of titles
Regional & Cultural 2623 Methods & Techniques 1730 Health & Healing 1586 Courses & Dishes 1315 Drinks 1298 Cooking 1183 Ingredients 1138 Food Writing & History 946 Entertaining & Holidays 484 Vegetarian 301 Vegan 221 ✨ What to read
All genres ›
✨ New Medieval Tastes: Food, Cooking, and the Table by Montanari, Massimo
📖 Read this book?
Your review will encourage others to read it

Medieval Tastes: Food, Cooking, and the Table

✍️ Montanari, Massimo 84 Kitchen Score · 84/100 Essential reading · how we rate
☆ Reader reviews: none yet — be the first
$28
Available to order
MM 📚 all books by this author (5) →
Category
Food Writing & History
Browse more books in this tradition →
📜
Food Writing & History
🏛 Columbia University Press 📅 2018 📔 Paperback ISBN: 9780231167871

📝 Description: Medieval Tastes: Food, Cooking, and the Table

Italy's best-known food historian travels back to the birth of "modern" cuisine and reveals the remarkable links between medieval tastes and our own. Massimo Montanari traces the development of medieval tastes--both culinary and cultural--and details how food transformed from a simple staple to a symbol of social and ideological standing.

⭐ Reader reviews

The starting rating comes from the team Cookbook Shelf —

Reader rating

Reviews yet. Be the first!

✍️ More books by this author Montanari, Massimo

All books by this author →
A Cultural History of Food in the Medieval Age
Montanari, Massimo
A Cultural History of Food in the Medieval Age
$43
81
Cheese, Pears, & History in a Proverb
Montanari, Massimo
Cheese, Pears, & History in a Proverb
$25
91
Cheese, Pears, & History in a Proverb
Montanari, Massimo
Cheese, Pears, & History in a Proverb
$85
86
The Culture of Food: 1154 - 1258 (Revised)
Montanari, Massimo
The Culture of Food: 1154 - 1258 (Revised)
$51
81

🏛 Books from this publisher Columbia University Press

All books from this publisher →
Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk
Kitchen Mysteries: Revealing the Science of Cooking
Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Creamy & Crunchy: An Informal History of Peanut Butter, the All-American Food
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
Eating History: Thirty Turning Points in the Making of American Cuisine
Martha Washington's Booke of Cookery and Booke of Sweetmeats
Washington, Martha
Martha Washington's Booke of Cookery and Booke of Sweetmeats
$37
89
Cheese, Pears, & History in a Proverb
Montanari, Massimo
Cheese, Pears, & History in a Proverb
$25
91

You might also like

See more →
The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches ✨ New
What Salem Dames Cooked ✨ New
Esther C Mack Industrial School, Esther
What Salem Dames Cooked
$10
91
Eats of Eden ✨ New
Current, Alternating
Eats of Eden
$17
91
Simple Fancy: A Chef's Big-Flavor Recipes for Easy Weeknight Cooking ✨ New
Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages Around the World ✨ New
Anthony Bourdain Remembered ✨ New
Cnn
Anthony Bourdain Remembered
$38
91
Comida cheia de historia ✨ New
Ferraz, Patricia
Comida cheia de historia
$52
91
100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today ✨ New
Myers+chang at Home: Recipes from the Beloved Boston Eatery ✨ New
Moveable Feasts: From Ancient Rome to the 21st Century, the Incredible Journeys of the Food We Eat ✨ New
Home Genres
Cart
Favorites
Cookbook Shelf Cookbook Shelf
Sign in or create an account Orders & favorites ›
Book genres › Collections › Bestsellers Deals and off What to read
Favorites Cart Track an order
Help
Chat with Cookbook Shelf
Information
About us Shipping & payment Returns Terms Privacy Contact