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    • January 2015
    • 9780231157339
  • 192 Pages
  • Paperback
  • $20.00

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    • December 2012
    • 9780231157322
  • 192 Pages
  • Hardcover
  • $26.50

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    • December 2012
    • 9780231527880
  • 192 Pages
  • E-book
  • $21.99

Let the Meatballs Rest

And Other Stories About Food and Culture

Massimo Montanari; Translated by Beth A. Brombert

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.

About the Author

Massimo Montanari is professor of medieval history and the history of food at the Institute of Paleography and Medieval Studies, University of Bologna. He has authored and coauthored more than a dozen books, including Cheese, Pears, and History in a Proverb; Food Is Culture; Italian Cuisine: A Cultural History; Food: A Culinary History; and Famine and Plenty: The History of Food in Europe.

Beth Archer Brombert is the author of two widely acclaimed biographies: Cristina:Portraits of a Princess and Edouard Manet: Rebel in a Frock Coat, which was a NewYork Times Notable Book of the Year. Her most recent work is a memoir of her decades of living, traveling, and cooking in Italy, Journey to the World of the BlackRooster. Her many translations from French and Italian include Italo Svevo's Senilità ( Emilio's Carnival) and Eri de Lucca's Tu, Mio ( You, Mine).

The more I cook, the more I realize and discover how the food that we eat is much more than nourishment. It is culture; it is our story as human beings, and Massimo Montanari has made it his life's mission to make that connection. Here, in this informative, intelligible, and delightful book, Let the Meatballs Rest and Other Stories About Food and Culture, Massimo shares those very stories and the resounding message that food is culture, and culture is nourished by food.

Lidia Bastianich, chef, cookbook author, television personality, and restaurateur

Montanari's erudition is manifest throughout the book. He assiduously avoids both commonplaces and pedantry and provokes thought, thrilling anyone looking to understand on a profound level why we eat what we eat.

...delectable...

Andrew F. Smith

a textured, surprising, and brightly astringent read.

Ted Weesner, Jr.

Introduction1. Things and Ideas2. The Status of Foods3. Adventures in Cooking4. The Gastronomy of Hunger5. Flavors6. Pleasure and Health7. The Beautiful and the Good8. Convivial Rituals9. Table Practices and Manners10. "Identity" Declined in the PluralIndex