Known for his 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 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 not only is a decisive part of our cultural heritage but also communicates essential information about our material and intellectual well-being.

From the invention of basic bread making to chocolate's 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 tale of Jacob buying Esau's birthright for a bowl of lentils is a text full of essential meaning, representing civilization's 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.

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.

Description: JOURNEY TO THE WORLD OF THE BLACK ROOSTER tells the story of a twenty-year-old graduate student in French literature who longed to go to Paris, but her fiance's Fulbright fellowship sent them to Rome -- where she had no wish to be -- for their first year of marriage. That was the beginning of a half-century love affair with Italy, and more specifically, with Tuscany, where the Bromberts lived for long periods and to which they return every summer. JOURNEY TO THE WORLD OF THE BLACK ROOSTER is a love story in which the author weaves the story of her marriage, the story of her coming to love Italy, and the story of Italians coming to love her, into a vivid text that moves between past and present, America and Europe. The pages are alive with people whose speech is recorded with a novelist's ear and an anthropologist's precision, whose humor and misfortunes give the book the kind of three-dimensionality rarely encountered in a work of non-fiction. Tuscany becomes a character in its own right, beautifully observed and flawlessly represented. This original memoir, a blend of tenderness and objectivity, is a journey of discovery that suggests how multiple affinities can enrich a life, and how identity does not have to be limited to one's place of birth. For anyone who has ever traveled to Italy, or dreamed of going there, JOURNEY TO THE WORLD OF THE BLACK ROOSTER provides an intimate experience of the language, customs, history and food of the country. As the author explains in this nostalgic memoir, the world of the black rooster is more than a place; it is a state of mind where one learns what really matters, and where one faces the passage of time with a smile and a shrug.

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.

Italo Svevo's early novel Senilita (1898) remained unknown for many years until James Joyce encountered the novelist in Trieste and came to admire Senilita as a preeminent modern Italian novel. Joyce helped to launch Svevo's career, and years later Svevo achieved great fame with his masterpiece, Confessions of Zeno. In Senilita, Svevo tells the story of the amorous entanglement of Emilio, a failed writer already old at thirty-five, and Angiolina, a seductively beautiful but promiscuous young woman. A study in jealousy and self-torment, the novel traces the intoxicating effect of a narcissistic and amoral woman on an indecisive daydreamer who vacillates between guilt and moral smugness. The novel is suffused with a tragic sense of existence, and the unbreachable distance between one consciousness and another. Svevo's unmistakably modern voice subtly captures rapid shifts in mood and intention, exploiting irony, indirection, and multiple points of view to reveal Emilio's increasing anguish as he comes to recognize the dissonance between himself and his world.