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Let the Meatballs RestAnd Other Stories About Food and Culture$
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Massimo Montanari

Print publication date: 2015

Print ISBN-13: 9780231157339

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231157339.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 13 May 2021

Pleasure and Health

Pleasure and Health

Chapter:
(p.94) Six Pleasure and Health
Source:
Let the Meatballs Rest
Author(s):

Massimo Montanari

, Beth Archer Brombert
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231157339.003.0006

This chapter explores the evolving relationship between gastronomy and dietetics—or more specifically, pleasure and health—in food history. Before the science of nutrition was tempered by the discovery of vitamins and the culinary practices that were changed or shaped around this knowledge, more ancient perspectives had found an easy correlation between pleasure and health. What tastes good for you, it was said, was also good for you. Such ideas had brought about cooking procedures that ensured balance in the flavors and qualities of the meal, albeit, perhaps, at the expense of modern nutritive science. Many such gastronomic contradictions arise throughout ancient history when compared to the culinary practices of today—other such anecdotes are discussed in further detail in the rest of this chapter.

Keywords:   gastronomy, dietetics, food history, pleasure, health, nutrition, culinary practices, science, ancient history

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