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:
50825.8594
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:
0.0615
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by
Sassatelli, Roberta, editor.
Call Number
394.120945 ITA
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0445
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