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Pasta is of Arab origin and tomatoes of American roots, but the two are distinctly identified with Italian cuisine. How did that happen? Medieval scholar Montanari explores all the factors of history, war, religion, politics, economics, and gastronomy that brought together the peoples who would eventually become Italian and the habits of day-to-day life that would construct their foods, customs, and overall culture. From the Roman encounter with barbarians to the role of Arab traders and later European encounters with the New World, Montanari traces the influences that came to define Italian identity. In the medieval period, he focuses on the uniquely Italian features of civic development and the dominance of cities over lordship territories, which gave rise to municipalities and regions that circulated merchandise and shared ideas about culture. He explores the evolution of pasta, tortes, and various sauces; the impact of travel and modes of food production and preservation; and how Palermo, Naples, Bologna, Florence, Venice, and other cities came to earn their reputations for cuisine. This slim volume is a delightful excursion into the cuisine and culture of Italy.--Bush, Vanessa Copyright 2010 Booklist