Massimo Montanari is Professor of Medieval History and Food History at the University of Bologna, Italy. His many studies on the history of food culture have been widely translated.

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.

• Series Preface Introduction Massimo Montanari, University of Bologna, Italy1 Food Production Alfio Cortonesi, University of Tuscia, Viterbo, Italy2 Food Systems Pere Benit, Univeristy of Lleida, Spain3 Food Security Giuliano Pinto, University of Florence, Italy4 Food and Politics Jean-Pierre Devroey, Université Libre de Bruxelles, Belgium5 Eating Out in the Early and High Middle Ages Alban Gautier, Université du Littoral Côte d’Opale, Boulogne-sur-Mer, France6 Professional Cooking, Kitchens, and Service Work Melitta Weiss Adamson, University of Western Ontario, Canada7 Family and Domesticity Gabriella Piccinni, University of Siena, Italy8 Body and Soul Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy9 Food Representations Bruno Andreolli, University of Bologna, Italy 10 World Developments Fabio Parasecoli, The New School, NYC, USANotes Bibliography Notes on Contributors Index

Massimo Montanari is Professor of Medieval History and Food History at the University of Bologna, Italy. His many studies on the history of food culture have been widely translated.

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.

• Series Preface Introduction Massimo Montanari, University of Bologna, Italy1 Food Production Alfio Cortonesi, University of Tuscia, Viterbo, Italy2 Food Systems Pere Benit, Univeristy of Lleida, Spain3 Food Security Giuliano Pinto, University of Florence, Italy4 Food and Politics Jean-Pierre Devroey, Université Libre de Bruxelles, Belgium5 Eating Out in the Early and High Middle Ages Alban Gautier, Université du Littoral Côte d’Opale, Boulogne-sur-Mer, France6 Professional Cooking, Kitchens, and Service Work Melitta Weiss Adamson, University of Western Ontario, Canada7 Family and Domesticity Gabriella Piccinni, University of Siena, Italy8 Body and Soul Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy9 Food Representations Bruno Andreolli, University of Bologna, Italy 10 World Developments Fabio Parasecoli, The New School, NYC, USANotes Bibliography Notes on Contributors Index

Massimo Montanari is Professor of Medieval History and Food History at the University of Bologna, Italy. His many studies on the history of food culture have been widely translated.

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.

• Series Preface Introduction Massimo Montanari, University of Bologna, Italy1 Food Production Alfio Cortonesi, University of Tuscia, Viterbo, Italy2 Food Systems Pere Benit, Univeristy of Lleida, Spain3 Food Security Giuliano Pinto, University of Florence, Italy4 Food and Politics Jean-Pierre Devroey, Université Libre de Bruxelles, Belgium5 Eating Out in the Early and High Middle Ages Alban Gautier, Université du Littoral Côte d’Opale, Boulogne-sur-Mer, France6 Professional Cooking, Kitchens, and Service Work Melitta Weiss Adamson, University of Western Ontario, Canada7 Family and Domesticity Gabriella Piccinni, University of Siena, Italy8 Body and Soul Allen J. Grieco, Villa I Tatti, The Harvard University Centre for Italian Renaissance Studies, Italy9 Food Representations Bruno Andreolli, University of Bologna, Italy 10 World Developments Fabio Parasecoli, The New School, NYC, USANotes Bibliography Notes on Contributors Index