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Italian Cuisine
A Cultural History
Besorgungstitel - wird vorgemerkt | Lieferzeit: Besorgungstitel - Lieferbar innerhalb von 10 Werktagen I
Artikel-Nr:
9780231122320
Veröffentl:
2003
Erscheinungsdatum:
17.09.2003
Seiten:
400
Autor:
Alberto Capatti
Gewicht:
617 g
Format:
235x161x26 mm
Sprache:
Englisch
Beschreibung:
Alberto Capatti and Massimo Montanari. Translated by Aine O'Healy
Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula.
The delectable story of the cuisine that unified a nation and is loved around the world
Introduction: Identity as ExchangeItaly: A Physical and Mental SpaceThe Italian Way of EatingThe Formation of TasteThe Sequence of DishesCommunicating Food: The Recipe CollectionThe Vocabulary of FoodThe Cook, the Innkeeper, and the Woman of the HouseScience and Technology in the KitchenToward a History of the Appetite