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Massimo Montanari, born 24 December 1949 inImola, wasProfessor ofMedieval History atBologna University. He is a scholar inFood studies. His interest in the subject stems from hisresearches andstudies inMedievalAgrarianHistory. He has been invited asvisiting professor to a number of leadinguniversities inEurope,Japan, theUnited States,Mexico andCanada.

He has been one of the founders andeditor of the international reviewFood & History, published by the Institut Européen d’Histoire et des Cultures de l’Alimentation; he is member of a number ofscientificsocieties and plays an important role in disseminating topics of his interest to thegeneral public.

• A Short History of Spaghetti with Tomato Sauce. New York: Europa Editions. 2022.ISBN 9781787703285.
• L'identità italiana in cucina [Italian Identity in the Kitchen, or Food and the Nation] (in Italian). Laterza. 2010.ISBN 978-88-420-9458-6.
  • Italian Identity in the Kitchen, or Food and the Nation. Columbia University Press. 23 July 2013.ISBN 9780231160841.
• Il riposo della polpetta e altre storie intorno al cibo [Let the Meatballs Rest: And Other Stories About Food and Culture] (in Italian). Laterza. 2009.ISBN 978-88-420-9101-1.
  • Let the Meatballs Rest, and Other Stories about Food and Culture. Columbia University Press. 2012.ISBN 9780231527880.
• Il formaggio con le pere: La storia in un proverbio [Cheese, Pears, and History in a Proverb] (in Italian). Laterza. 2008.ISBN 978-88-420-9336-7.
  • Cheese, Pears, and History in a Proverb. Columbia University Press. 20 August 2010.ISBN 9780231152518.
• Montanari, Massimo, ed. (2007).L'olmo, la quercia, il nido di gazze. Ricordi di Vito Fumagalli (1938-1997) (in Italian). CISAM.ISBN 978-88-7988-124-1.
• Il cibo come cultura [Food is culture] (in Italian). Laterza. 2004.^[1]
  • Food is Culture. Columbia University Press. 2006.ISBN 9781283008464.
• Massimo Montanari, ed. (2004).Bologna grassa. La costruzione di un mito (in Italian). CLUEB.ISBN 9788849120691.
• Massimo Montanari, Françoise Sabban, ed. (2004).Atlante dell'alimentazione e della gastronomia: Risorse, scambi, consumi-Cucine, pasti, convivialità (in Italian). UTET.ISBN 88-02-06097-5.
• Imola, il comune, le piazze con Tiziana Lazzari (a cura di) (La Mandragora 2003)
• Storia medievale, con Giuseppe Albertoni, Tiziana Lazzari e Giuliano Milani (Laterza 2002)
  • Medieval Tastes: Food, Cooking, and the Table. Columbia University Press. 24 March 2015.ISBN 9780231167864.
• Il mondo in cucina. Storia, identità, scambi, (a cura di) (Laterza 2002)
• Medievistica italiana e storia agraria. Risultati e prospettive di una stagione storiografica. (Atti del convegno di Montalcino, 12-14 dicembre 1997), con Alfio Cortonesi (a cura di) (CLUEB 2001)
• Per Vito Fumagalli. Terra, uomini, istituzioni medievali, con Augusto Vasina (a cura di)(CLUEB 2000)
• Storia dell'Emilia-Romagna, con Maurizio Ridolfi e Renato Zangheri (a cura di) (Laterza 1999)
• Montanari, Massimo; Capatti, Alberto (1999).La cucina italiana: Storia di una cultura [Italian Cuisine: A Cultural History]. Laterza.
  • Capatti, Alberto; Montanari, Massimo (2003).Italian Cuisine: A Cultural History. Columbia University Press.ISBN 9780231122320.
• Montanari, Massimo; Flandrin, Jean-Louis, eds. (1996).Histoire de l'Alimentation [Food: A Culinary History]. Fayard.ISBN 978-2213594576.^[2]
  • Flandrin, Jean Louis; Montanari, Massimo; Sonnenfeld, Albert; Press, Columbia University (1999).Food: A Culinary History from Antiquity to the Present. Columbia University Press.ISBN 9780231111546.
• Il pentolino magico (Laterza 1995)
• Montanari, Massimo; Marco, Riva; Turchi, Maria Christina (1995).From the Stove to the Computer: 100 Recipes from Emilia and Romagna. Office of Documentation and Printing, Emilia-Romagna Region.OCLC 243712652.
• Il bosco nel Medioevo, con Bruno Andreolli (a cura di) (CLUEB 1995)
• Contadini di Romagna nel medioevo (CLUEB 1994)
• La fame e l'abbondanza. Storia dell'alimentazione in Europa [The Culture of Food, transl. Carl Ipsen] (Laterza 1993)
  • The Culture of Food. Oxford: Blackwell. 9 December 1996.ISBN 9780631182658.
• Convivio oggi. Storia e cultura dei piaceri della tavola nell'età contemporanea (Laterza 1992)
• Nuovo convivio. Storia e cultura dei piaceri della tavola nell'età moderna (Laterza 1991)
• Convivio: Storia e cultura dei piaceri della tavola dall'antichità al Medioevo (Laterza 1989)
• Alimentazione e cultura nel Medioevo (Laterza 1988)
• Contadini e città tra "Longobardia" e "Romania" (Salimbeni 1988)
• Le campagne italiane prima e dopo il mille. Una società in trasformazione, con Bruno Andreolli e Vito Fumagalli (a cura di) (CLUEB 1985)
• Campagne medievali. Strutture produttive, rapporti di lavoro, sistemi alimentari (Einaudi 1984)
• L'azienda curtense in Italia. Proprietà della terra e lavoro contadino nei secoli VIII-XI, con Bruno Andreolli (CLUEB 1983)
• Porci e porcari nel medioevo. Paesaggio. Economia. Alimentazione. Catalogo della mostra, San Marino di Bentivoglio, con Marina Baruzzi (CLUEB 1981)
• L'alimentazione contadina nell'alto Medioevo (Liguori 1979)

2009 - Visiting Professor at theUniversité de Paris VII, Paris Diderot

2008 - Visiting Professor at four Canadian universities (The University of British Columbia,The University of Guelph, Wilfird Laurier University,The University of Western Ontario)

2007 - Visiting Professor at theUniversité Libre de Bruxelles (ULB)

2001 - Visiting Professor at fouruniversities in Japan (Tokyo,Kyoto,Osaka,Nagoya)

1993 - Visiting Professor atUCLA

1992 - Visiting Professor at theÉcole des Hautes Études en Sciences Sociales inParis

• Director of the International Master"Storia e cultura dell'alimentazione", at the Faculty of Letters and Philosophy of theUniversity of Bologna
• Director of thebook seriesLibrary of Medieval Agrarian History (Biblioteca di Storia Agraria Medievale) by theCooperativa Libraria Universitaria Editrice di Bologna (CLUEB)
• Director of the journalFood & History, published by theInstitut Européen d'Histoire et Cultures de l'Alimentation, Tours (France)
• President of the Center for Studies in the History of the Countryside and Rural Work (Centro di studi per la storia delle campagne e del lavoro contadino), Montalcino (Siena)
• President of the scientific committee ofCasa Artusi
• President of the evaluation commission for market certificationDegustiBo
• Consultant and associate publisher for Laterza
• Member of theeditorial boards of journalsQuaderni medievali,Rivista di storia dell'agricoltura,Ricerche storiche,Food and Foodways
• Member of the scientific committee of theInstitut Européen d'Histoire et Cultures de l'Alimentation - IEHCA
• Member of the scientific committee forl'EXPO 2015 in Milan
• Board member of theItalian Center of Medieval StudiesCentro Italiano di Studi sull'Alto Medioevo of Spoleto (Perugia)

• 20th-century Italian historians
• Living people
• Italian medievalists
• Academic staff of the University of Bologna
• 21st-century Italian historians
• Italian food writers

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