by
Costanzia, Valerio, 1966-
Call Number
641.5945 COS
Publication Date
2009
Format:
Books
Relevance:
95072.1484
by
Del Conte, Anna, author.
Call Number
641.5945 DEL
Publication Date
2013
Summary
The seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassě, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.
Format:
Books
Relevance:
0.0833
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by
Sassatelli, Roberta, editor.
Call Number
394.120945 ITA
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0715
by
Oliver, Jamie.
Call Number
641.5945 OLI
Publication Date
2005
Format:
Books
Relevance:
0.0685
by
Johns, Pamela Sheldon, 1953-
Call Number
641.5945 JOH
Publication Date
2000 1999
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0722/99017659-d.html
Relevance:
0.0659
by
Vollenweider, Alice, author.
Call Number
394.120945 VOL
Publication Date
2005
Summary
This is a travelogue, cookbook and literary guide all in one. It is full of insights into the Italian way of life, which evolves around cooking and eating. All the important regions of Italy are introduced by their cuisine, and the author also includes recipes and useful tips about the people and places.
Format:
Books
Relevance:
0.0578
by
Naccarato, Peter, 1970- editor.
Call Number
394.120945 23
Publication Date
2017
Summary
"Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies."--
Format:
Electronic Resources
Relevance:
0.0538
by
Di Renzo, Anthony, 1960-
Call Number
641.30945 22
Publication Date
2010
Format:
Electronic Resources
Relevance:
0.0538
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