Author: Massimo Montanari
Publisher: Columbia University Press
Release Date: 2015-03-24
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.
Author: James J. Wilhelm
Release Date: 2019-06-03
Genre: Literary Criticism
Originally published in 1990, the main purpose of this anthology is to present the vernacular secular lyric of the Middle Ages, although it also includes Latin literature of the Middle Ages and the influence of the hymn.
Author: E. N. Anderson
Publisher: NYU Press
Release Date: 2014-02-07
Genre: Social Science
Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.
Author: Ann W. Astell
Publisher: Cornell University Press
Release Date: 2016-02-09
"The enigmatic link between the natural and artistic beauty that is to be contemplated but not eaten, on the one hand, and the eucharistic beauty that is both seen (with the eyes of faith) and eaten, on the other, intrigues me and inspires this book. One cannot ask theo-aesthetic questions about the Eucharist without engaging fundamental questions about the relationship between beauty, art (broadly defined), and eating."—from Eating Beauty In a remarkable book that is at once learned, startlingly original, and highly personal, Ann W. Astell explores the ambiguity of the phrase "eating beauty." The phrase evokes the destruction of beauty, the devouring mouth of the grave, the mouth of hell. To eat beauty is to destroy it. Yet in the case of the Eucharist the person of faith who eats the Host is transformed into beauty itself, literally incorporated into Christ. In this sense, Astell explains, the Eucharist was "productive of an entire 'way' of life, a virtuous life-form, an artwork, with Christ himself as the principal artist." The Eucharist established for the people of the Middle Ages distinctive schools of sanctity—Cistercian, Franciscan, Dominican, and Ignatian—whose members were united by the eucharistic sacrament that they received. Reading the lives of the saints not primarily as historical documents but as iconic expressions of original artworks fashioned by the eucharistic Christ, Astell puts the "faceless" Host in a dynamic relationship with these icons. With the advent of each new spirituality, the Christian idea of beauty expanded to include, first, the marred beauty of the saint and, finally, that of the church torn by division—an anti-aesthetic beauty embracing process, suffering, deformity, and disappearance, as well as the radiant lightness of the resurrected body. This astonishing work of intellectual and religious history is illustrated with telling artistic examples ranging from medieval manuscript illuminations to sculptures by Michelangelo and paintings by Salvador Dalí. Astell puts the lives of medieval saints in conversation with modern philosophers as disparate as Simone Weil and G. W. F. Hegel.
Author: Madeline Harrison Caviness
Publisher: University of Pennsylvania Press
Release Date: 2001
Caviness interrogates the contemporary theory of the gaze and concedes that the "male gaze" - first articulated by Laura Mulvey and a cornerstone of much feminist criticism - is useful for understanding a cultural code of patriarchy in the high Middle Ages. However, she argues, one should take into account the many varying visual modes that proliferated in the medieval era.
Author: Robin F. Brancato
Publisher: Scarecrow Press
Release Date: 2010-03-19
Genre: Juvenile Nonfiction
There are a host of books on dieting, nutrition, cooking, and all other areas related to food, yet books targeted to teens tend to emphasize weight and the dangers of unhealthy eating. Food Choices: The Ultimate Teen Guide provides teens with a new look at food and eating. In this book, author Robin Brancato chooses not to dwell on food-related pathologies like anorexia, bulimia, or obesity. Instead, she guides teens into a greater knowledge and enjoyment of food and healthy eating. This book discusses numerous topics related to food and eating, including the biological and chemical reasons we prefer certain foods and the eating habits that are unique to teens today. This book also covers the latest medical research, the vast amount of literature on weight loss and dieting, and the cultural influences that affect what food we eat. Throughout, teens are presented with the best tips on how to develop healthy eating habits for a lifetime of enjoying food.
Author: Stephen Mennell
Publisher: University of Illinois Press
Release Date: 1996
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. All Manners of Food debunks long-standing myths and provides a wealth of information. It 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.
Author: Donald Vickery
Publisher: Bull Publishing Company
Release Date: 2012-09-01
Why do we believe that aging is the cause of most of our problems as we get older? Age and aging actually have much less to do with it than you think. Live Young, Think Young, Be Young challenges our assumptions and beliefs about aging, and provides a fresh, new understanding of how and why we grow old. It will make you think differently about little things in your daily life that accelerate the three “mega” causes of getting old. In the end, this book is about courage and resilience—the courage to change what can be changed and the resilience to accept what can’t be changed. Together, they provide a powerful plan for staying young in body, mind, and spirit.
Author: Maria Dembinska
Publisher: University of Pennsylvania Press
Release Date: 1999-07-23
Lavender vinegar, saffron wafers, chicken baked with prunes, pears stewed with cucumbers and figs . . . there is something wonderfully inviting about the unusual and exotic flavors that came to the medieval Polish table. By turns robust and refined, and capturing all the richness and complexity of Poland in the Middle Ages, this is cookery that flourished at the crossroads of Western and Oriental foodways. This is the first book of its kind in English to explore the fascinating culinary history of medieval Poland. It represents the fruits of a twenty-year collaboration between two distinguished food historians, William Woys Weaver and the late Maria Dembinska. Freely adapted from a pioneering work first published by Dembinska in 1963, this new edition explores the subject of Polish medieval cuisine through archaeology, material culture, and ethnography, along with other perspectives and techniques. Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies. To appreciate the tastes and textures of medieval Polish cookery, there is simply no better way than to experience the food firsthand. Weaver has included thirty-five carefully reconstructed recipes, from courtier's pottage, a one-pot dinner popular with rich peasants and petty nobles, to game stewed with sauerkraut, to a court dish of baked fruit, to Polish hydromel, an easily made drink flavored with honey and fennel. With ingredients such as rosewater, cucumbers, saffron, and honey, these recipes will intrigue anyone who loves the art of cooking.
The third in the latest film version of C.S. Lewis’ beloved Chronicles of Narnia, The Voyage of the Dawn Treader, will be released in December 2010. In a crowded market of predictable tie-ins, Through the Wardrobe—a collection of always thoughtful, frequently clever explorations of the series by sixteen popular YA authors that proves the series is more than its religious underpinnings—stands out. Step through the wardrobe and into the imaginations of these friends of Aslan as they explore Narnia—from The Lion, the Witch and the Wardrobe to The Last Battle, from the heart of Caspian’s kingdom to the Eastern Seas. Find out: • Why Edmund Pevensie is totally crush-worthy • What tea and Turkish Delight have to do with World War II • Why The Voyage of the Dawn Treader will be the best movie of the series • What Susan really did to get herself booted out of Narnia (it wasn’t the pantyhose or the lipstick) The series’ roots in C.S. Lewis’ Christianity are important, but there’s more to Narnia than just the religious symbolism. Through the Wardrobe, edited by internationally bestselling British fantasy author Herbie Brennan, reveals new levels of richness and delight the other Narnia books overlook.