Food is culture / Massimo Montanari ; translated from the Italian by Albert Sonnenfeld.

Includes bibliographical references and index.

Creating one's own food -- Nature and culture -- Even nature is culture -- Playing with time (and climate) -- Playing with space -- Conflicts -- The invention of cuisine -- Fire> cooking> kitchen> cuisine> civilization -- Written cuisine and oral cooking -- Anticuisine -- Roasted and boiled -- Pleasure and health -- The pleasure and the duty of choice -- Taste is a cultural product -- Digression : playing at "historical cuisine" -- Taste is a product of society -- From the geography of taste to the taste of geography -- The paradox of globalization -- Food, language, identity -- Eating together -- The grammar of food -- Substitutions and annexations -- Tell me how much you eat and I'll tell you who you are -- The how, the why, and the wherewithal -- Food and the calendar : a lost dimension? -- Identity, exchange, traditions, and "origins" -- Roots : a metaphor to use all the way.

Translated from the Italian.

Print version record.

Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.

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