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原文書（16）

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$600~$799 （2）

$800以上（14）

出版日期

2020~2021 （2）

2016~2017 （2）

2016年以前（12）

裝訂方式

平裝（6）

精裝（9）

作者

Massimo Montanari/ Beth Archer Brombert (TRN) （4）

Massimo Montanari （3）

Alberto Capatti/ Massimo Montanari/ Aine O'Healy （1）

Jean Louis Flandrin (EDT)/ Massimo Montanari (EDT)/ Albert Sonnenfeld (EDT) （1）

Jean Louis Flandrin (EDT)/ Massimo Montanari/ Albert Sonnenfeld (EDT)/ Massimo Montanari (EDT) （1）

出版社/品牌

Columbia Univ Pr （12）

Bloomsbury Academic UK （1）

Europa Compass （1）

Europa Editions (UK) Ltd （1）

Penguin Group USA （1）

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共16筆商品，1/1頁

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1.A Short History of Spaghetti with Tomato Sauce

作者：Massimo Montanari 出版社：Europa Compass 出版日：2021/11/16 裝訂：精裝

定價：630 元，優惠價：1 630

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2.A Short History of Spaghetti with Tomato Sauce

作者：Massimo Montanari 出版社：Europa Editions (UK) Ltd 出版日：2021/09/23 裝訂：精裝

定價：604 元，優惠價：79 477

無庫存，下單後進貨(到貨天數約45-60天)

3.Let the Meatballs Rest

作者：Massimo Montanari 出版社：Columbia Univ Pr 出版日：2012/12/04 裝訂：精裝

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

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4.A Cultural History of Food in the Medieval Age

作者：Massimo Montanari (EDT) 出版社：Bloomsbury Academic UK 出版日：2015/11/19 裝訂：平裝

Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structure

定價：2252 元，優惠價：9 2027

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90折

5.Food Is Culture

作者：Massimo Montanari; Albert Sonnenfeld (TRN) 出版社：Columbia Univ Pr 出版日：2006/11/27 裝訂：精裝

Elegantly written by a distinguished culinary historian, "Food Is Culture" explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumptio

定價：2035 元，優惠價：9 1832

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90折

6.Medieval Tastes ─ Food, Cooking, and the Table

作者：Massimo Montanari; Beth Archer Brombert 出版社：Columbia Univ Pr 出版日：2015/04/14 裝訂：精裝

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

定價：2310 元，優惠價：9 2079

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90折

7.Medieval Tastes ─ Food, Cooking, and the Table

作者：Massimo Montanari; Beth Archer Brombert 出版社：Columbia Univ Pr 出版日：2017/10/17 裝訂：平裝

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 to

定價：1540 元，優惠價：9 1386

無庫存，下單後進貨(到貨天數約30-45天)

90折

8.Taste As Experience ─ The Philosophy and Aesthetics of Food

作者：Nicola Perullo; Massimo Montanari (FRW) 出版社：Columbia Univ Pr 出版日：2016/04/05 裝訂：精裝

Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences and relationship to nature, pushes us toward ethical practices

定價：1650 元，優惠價：9 1485

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90折

9.Cheese, Pears, & History in a Proverb

作者：Massimo Montanari; Beth Archer Brombert (TRN) 出版社：Columbia Univ Pr 出版日：2010/09/01 裝訂：平裝

""Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival coo

定價：3400 元，優惠價：9 3060

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90折

10.Italian Cuisine: A Cultural History

作者：Alberto Capatti; Massimo Montanari; Aine O'Healy 出版社：Columbia Univ Pr 出版日：2003/09/01 裝訂：精裝

Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: Italians used fork

定價：2310 元，優惠價：9 2079

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90折

11.Cheese, Pears, & History in a Proverb

作者：Massimo Montanari; Beth Archer Brombert (TRN) 出版社：Columbia Univ Pr 出版日：2012/08/14 裝訂：平裝

L'idea di un libro dedicato a un proverbio puo sembrare eccentrica. Ma l'occhio dello storico - un occhio attento a leggere cio che non e piu letto e cio che e nascosto - ci dimostra quanto possa esse

定價：1375 元，優惠價：9 1238

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90折

12.Let the Meatballs Rest ─ And Other Stories About Food and Culture

作者：Massimo Montanari; Beth Archer Brombert (TRN) 出版社：Columbia Univ Pr 出版日：2015/01/06 裝訂：平裝

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 his

定價：1430 元，優惠價：9 1287

無庫存，下單後進貨(到貨天數約30-45天)

90折

13.Italian Identity in the Kitchen, or Food and the Nation

作者：Massimo Montanari; Beth Archer Brombert (TRN) 出版社：Columbia Univ Pr 出版日：2013/07/23 裝訂：精裝

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine -- which consisted of bread, wine, and

定價：1650 元，優惠價：9 1485

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90折

14.Food ─ A Culinary History from Antiquity to the Present

作者：Jean Louis Flandrin (EDT); Massimo Montanari; Albert Sonnenfeld (EDT); Massimo Montanari (EDT) 出版社：Columbia Univ Pr 出版日：1999/10/01 裝訂：精裝

Flandrin, scholar and founder of the international review Food and Foodways , and Montanari, a specialist in foods of the Middle Ages at University of Bologna, bring together a number of gastronomica

定價：3575 元，優惠價：9 3218

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15.Food: A Culinary History from Antiquity to the Present

作者：Jean Louis Flandrin (EDT); Massimo Montanari (EDT); Albert Sonnenfeld (EDT) 出版社：Penguin Group USA 出版日：2000/11/01 裝訂：平裝

Explores the social and cultural evolution of food from prehistoric times to the present, and explores every aspect of food history including dietary rules, health and safety, and equipment.

定價：875 元，優惠價：79 691

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90折

16.Food ─ A Culinary History from Antiquity to the Present

作者：Jean-louis Flandrin (EDT); Massimo Montanari (EDT); Albert Sonnenfeld (TRN) 出版社：Columbia Univ Pr 出版日：2013/05/07 裝訂：平裝

Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America and from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages,

定價：998 元，優惠價：9 898

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1 頁

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1.A Short History of Spaghetti with Tomato Sauce

2.A Short History of Spaghetti with Tomato Sauce

3.Let the Meatballs Rest

4.A Cultural History of Food in the Medieval Age

5.Food Is Culture

6.Medieval Tastes ─ Food, Cooking, and the Table

7.Medieval Tastes ─ Food, Cooking, and the Table

8.Taste As Experience ─ The Philosophy and Aesthetics of Food

9.Cheese, Pears, & History in a Proverb

10.Italian Cuisine: A Cultural History

11.Cheese, Pears, & History in a Proverb

12.Let the Meatballs Rest ─ And Other Stories About Food and Culture

13.Italian Identity in the Kitchen, or Food and the Nation

14.Food ─ A Culinary History from Antiquity to the Present

15.Food: A Culinary History from Antiquity to the Present

16.Food ─ A Culinary History from Antiquity to the Present

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