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  • Cheese, Pears, and History in a Proverbby Massimo Montanari; Beth A. Brombert

    Columbia University Press 2010; US$ 18.99

    "Do not let the peasant know how good cheese is with pears" goes the extremely well known yet hard to decipher saying. Intrigued by this proverb, which has endured since the Middle Ages, Massimo Montanari launches an adventurous history of its origins and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and... more...

  • Food Is Cultureby Massimo Montanari; Albert Sonnenfeld

    Columbia University Press 2006; US$ 31.99

    Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food& mdash;its capture, cultivation, preparation, and consumption& mdash;represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability)... more...

  • Let the Meatballs Restby Massimo Montanari; Beth A. Brombert

    Columbia University Press 2012; US$ 21.99

    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... more...

  • Italian Identity in the Kitchen, or, Food and the Nationby Massimo Montanari; Beth A. Brombert

    Columbia University Press 2013; US$ 25.99

    Another entertaining and surprising food history by the scholar who has come to define the discipline, this volume draws readers into the far-flung story of how regional cuisine came to shape a collective Italian identity. From the Romans? encounters with barbarian tribes to the revival and reinvention of local Italian cooking in the twentieth century,... more...

  • Italian Cuisineby Alberto Capatti; Massimo Montanari; Aine O'Healy

    Columbia University Press 2003; US$ 39.99

    This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today. more...

  • Logistica e tecnologia RFIDby Antonio Rizzi; Eleonora Bottani; Roberto Montanari; Massimo Bertolini; Andrea Volpi

    Springer 2011; US$ 39.95

    Negli ultimi anni si assistito a un crescente interesse per l identificazione dei prodotti mediante radiofrequenza, sia nella produzione sia nella distribuzione. L adozione della tecnologia RFID (Radio Frequency IDentification) apporta infatti alle aziende indubbi vantaggi economici, e anche nel settore alimentare si stanno iniziando a comprendere... more...

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