Food Is Culture

Massimo Montanari

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November, 2006
Cloth, 168 pages,
ISBN: 978-0-231-13790-4
$29.50 / £20.50

Series Editor’s Preface

Introduction

Creating One’s Own Food

The Invention of Cuisine

The Pleasure and the Duty of Choice

Food, Language, Identity

Index

Related Subjects

• Food History & Culinary Studies

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

About the Author

Massimo Montanari is professor of medieval history and history of food at the University of Bologna. He has achieved wide recognition for his many searching and thoroughly researched studies of culinary traditions. Since 1979 he has authored and coauthored more than a dozen books, including Italian Cuisine: A Cultural History (Columbia), Food: A Culinary History (Columbia), Famine and Plenty: The History of Food in Europe, and the recent Bologna la Grassa.Albert Sonnenfeld, longtime professor of Romance languages and literature at Princeton and Chevalier Professor of French/Italian at the University of Southern California, is series editor for Columbia University Press's Arts and Traditions of the Table: Perspectives on Culinary History, which has published his translations of Giovanni Rebora's Culture of the Fork and Jean-Louis Flandrin and Massimo Montanari's Food: A Culinary History.

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