Search Results for Cuisine - Narrowed by: Cooking, Italian -- History.

Italian cuisine : a cultural history / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy.

2024-05-15T19:49:38Z

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
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Renaissance Italy's Sweets and Pasta.

2024-05-15T19:49:38Z

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
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Al Dente [electronic resource] : A History of Food in Italy / Fabio Parasecoli.

2024-05-15T19:49:38Z

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
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Italian identity in the kitchen, or, food and the nation [electronic resource] / by Massimo Montanari ; translated by Beth Archer Brombert.

2024-05-15T19:49:38Z

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
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Garlic and oil [electronic resource] : politics and food in Italy / Carol Helstosky.

2024-05-15T19:49:38Z

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
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