by
Caracciolo, Barbara.
Call Number
641.8248
Publication Date
2020
Summary
From focaccias to pan pizza and the deep-dish delight of Chicago-style, Pizza: The Ultimate Cookbook will capture your taste buds and your imagination.
Format:
Electronic Resources
Relevance:
127577.8672
by
Parasecoli, Fabio, author.
Call Number
394.120945 PAR
Publication Date
2014
Summary
Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses-we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country's regions and beyond in the first book in Reaktion's new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country's cuisine became what it is today. Fabio Parasecoli
Format:
Electronic Resources
Relevance:
4.9624
View Other Search Results
Call Number
641.5945 REN
Publication Date
2020
Summary
Explore the fascinating decades of exchange between Portugal and Japan in the 16th century, and discover which Portuguese foods are still part of Japanese cuisine today. Explore the process of creating fine dried fish flakes from skipjack tuna, and learn why the dried blocks of this fish are so prized that they're often even given as wedding presents.
Format:
Electronic Resources
Relevance:
4.2583
by
Manfredi, Stefano.
Call Number
641.594509
Publication Date
2013
Summary
Regional Italian cuisine from an award-winning chef.
Format:
Electronic Resources
Relevance:
3.9994
by
MacAllen, Ian.
Call Number
641.814
Publication Date
2022
Summary
Red Sauce traces the evolution of popular Italian-American foods like lasagna, eggplant parmigiana, and penne alla vodka while seeking the origins of these "red sauce" recipes, debunking myths, and examining how Italians lost their foreign otherness as Americans embraced Italian-American cuisine over the Twentieth century.
Format:
Electronic Resources
Relevance:
3.9890
by
Helstosky, Carol.
Call Number
394.10945 22
Publication Date
2004
Summary
"Pasta, cappuccino, olive oil Italian food culture is a prominent feature of Western society in our cafes, restaurants and homes. But what is the history of Italian cuisine? And where do we get our notions about Italian food? Garlic and Oil is the first comprehensive history of food habits in modern Italy. Chronicling the period from the mid-nineteenth century to the present day, the author argues that politics dramatically affected the nature of Italian cuisine and food habits. Contrary to popular belief, the Italian diet was inadequate and unchanging for many decades. Drawing on the writings of scientific professionals, domestic economists, government officials, and consumers, the author shows how the miserable diet of so many Italians became the subject of political debate and eventually, the target of government intervention. As successive regimes liberal, fascist, democratic struggled with the question of how to improve peoples eating habits, their actions purposefully and inadvertently affected what and how much Italians ate, shaping not only the foundations of Italian cuisine, but also the nature of Italian identity. Garlic and Oil is a popular national food history that offers a new perspective on the history of consumerism and food studies by examining how political change affects food consumption habits."--Bloomsbury Publishing.
Format:
Electronic Resources
Relevance:
3.8969
by
Capatti, Alberto, 1944-
Call Number
641.594509 21
Publication Date
2003
Summary
This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Format:
Electronic Resources
Relevance:
3.8884
by
Hirsheimer, Christopher.
Call Number
641.5945
Publication Date
2011
Format:
Electronic Resources
Relevance:
3.3274
by
Montanari, Massimo, 1949-
Call Number
394.120945 MON
Publication Date
2013
Summary
Another entertaining and surprising food history by the scholar who has come to define the discipline, this volume draws readers into the far-flung story of how regional cuisine came to shape a collective Italian identity. From the Romans' encounters with barbarian tribes to the revival and reinvention of local Italian cooking in the twentieth century, Massimo Montanari shows how regional food practices flavored the nation's political and cultural making over time.The fusion of ancient Roman cuisine, which consisted of bread, wine, and olives, with the barbarian diet, rooted in br
Format:
Electronic Resources
Relevance:
2.4996
by
Scarpellini, Emanuela, author.
Call Number
394.120945 SCA
Publication Date
2016
Format:
Electronic Resources
Relevance:
2.2455
by
Montana, Maria Desiderata.
Call Number
647.95794MONTANA
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.4761
by
Carafoli, John F.
Call Number
641.59450000000004
Publication Date
2016
Summary
Explore the Italian enclaves in New England and the evolution of Italian-American cuisine. through profiles of the people, places, and communities alongside interviews with local chefs, pizzeria owners, butchers, and specialty shops purveyors. Part historical record, part travelogue, part cookbook, Great Italian American Food in New England is fascinating glimpse into this rich heritage and features more than 50 classic recipes.
Format:
Electronic Resources
Relevance:
0.2739
Limit Search Results