© Columbia University Press
Food Is Culture
November, 2006
Cloth, 168 pages,
ISBN: 978-0-231-13790-4
$24.50
/ £14.50
"A worthwhile indulgence." — Eve Lichtgarn, Associated Content
"To read this disarming collection of brief essays is to witness a superbly stocked mind grappling with matters that are vital to human survival." — Tim Morris, Wilson Quarterly
"Montanari here has provided students of anthropology with a wonderful text... Recommended." — Library Journal
"Eloquent and shrewd." — Ken Hirschkop, Radical Philosophy
"Montanari writes engagingly about food in ways the general reader is not accustomed to thinking about it. " — Beth Archer Brombert, author of Edouard Manet: Rebel in a Frock Coat
"One of the most significant and well-documented among contemporary writers of food-related history and culture, Massimo Montanari has been a household name for a number of years. This book can easily be called a crowning achievement. It does not deal, primarily, with food from the point of view of nutrition; it is rather the work of an anthropologist who knows food literature (and medical and 'literary' literature) as few others and uses his knowledge as an irresistible invitation to travel through a much frequented and yet not adequately mapped territory." — Luigi Ballerini, culinary historian and coauthor of The Art of Cooking: The First Modern Cookery Book
"If you've never thought of a book on food and culture as a page turner, think again. In short, lively sections of Massimo Montanari's eye-opening study produce riveting perceptions of food in its broadest cultural perspective. His arguments are as fresh as they are learned and are as likely to offer challenging new perspectives as to turn conventional wisdom upside down. There's no question that his ground-breaking work adds immensely to what we know and how we think about the culture of food and gastronomy." — Carol Field , author of The Italian Baker, Celebrating Italy and In Nonna's Kitchen