Italy And Its Cuisine
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Italy
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Author : Ingeborg Pils
language : en
Publisher: Parragon Pubishing India
Release Date : 2009
Italy written by Ingeborg Pils and has been published by Parragon Pubishing India this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking, Italian categories.
Recreate the flavours of Italy at home with this comprehensive guide to Italian food, cooking and lifestyle. Includes detailed information on regional specialties and traditions.
The Italian Food Guide
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Author : Touring Club of Italy
language : en
Publisher: Touring Editore
Release Date : 2002
The Italian Food Guide written by Touring Club of Italy and has been published by Touring Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Travel categories.
Each one of Italy's 20 regions has its own unique culinary traditions that reflect the country's varied landscape and local food products and wines. From the five-star restaurants of Rome and Milan, to the off-the-beaten-track "trattoria" in the heart of the Tuscan countryside, Italy's greatest food travel experts, The Touring Club of Italy, bring you the best of the Italian cuisine. Book jacket.
Italian Cuisine
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Author : Alberto Capatti
language : en
Publisher: Columbia University Press
Release Date : 2003-09-17
Italian Cuisine written by Alberto Capatti and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-09-17 with Cooking categories.
Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history 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.
Italy And Its Cuisine
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Author :
language : en
Publisher: BDD Promotional Books Company
Release Date : 1991
Italy And Its Cuisine written by and has been published by BDD Promotional Books Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Cooking categories.
Al Dente
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Author : Fabio Parasecoli
language : en
Publisher: Reaktion Books
Release Date : 2014-04-15
Al Dente written by Fabio Parasecoli and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-15 with Cooking categories.
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 discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.
Italian Identity In The Kitchen Or Food And The Nation
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2013-07-16
Italian Identity In The Kitchen Or Food And The Nation written by Massimo Montanari and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-16 with Cooking categories.
How regional Italian cuisine became the main ingredient in the nation's political and cultural development.
Why Italians Love To Talk About Food
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Author : Elena Kostioukovitch
language : en
Publisher: Farrar, Straus and Giroux
Release Date : 2009-10-13
Why Italians Love To Talk About Food written by Elena Kostioukovitch and has been published by Farrar, Straus and Giroux this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-13 with Cooking categories.
Italians love to talk about food. The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition. In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the world's richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, Why Italians Love to Talk About Food will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy's culinary gifts.
Food Culture In Italy
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Author : Fabio Parasecoli
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-10-30
Food Culture In Italy written by Fabio Parasecoli and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-30 with Social Science categories.
There is keen interest in the exquisite yet simple Italian cuisine and Italian culture. This volume provides an intimate look at how Italians cook, eat, and think about food today. It describes the cornucopia of foodstuffs and classic ingredients. An overview of the typical daily routine of meals and snacks gives a good feel for the everyday life. The changing roles of women are explored with a discussion of the inroads that convenience foods are making. In addition, the current concerns about the food supply, the benefits of the Mediterranean diet, and the slow food movement are tied in to the debates on these issues in the United States. Food is one of the main reasons why many Americans travel to Italy. Yet, the fascination with Italian cuisine is not all about health or taste. There is much more to it. Italian food is perceived and portrayed in the media as representing a whole lifestyle: Italians live la dolce vita, leisurely eating and drinking with friends and families, families are still important, and communities are close knit. The reality of Italian society is more complex, and this volume offers a balanced view of Italian culture and identity through its foodways.
Italian Identity In The Kitchen Or Food And The Nation
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2013-07-23
Italian Identity In The Kitchen Or Food And The Nation written by Massimo Montanari and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-23 with Cooking categories.
Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
The Italian Way
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Author : Douglas Harper
language : en
Publisher: University of Chicago Press
Release Date : 2010-01-15
The Italian Way written by Douglas Harper and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-15 with Social Science categories.
Outside of Italy, the country’s culture and its food appear to be essentially synonymous. And indeed, as The Italian Way makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table. The Italian Way focuses on two dozen families in the city of Bologna, elegantly weaving together Harper’s outsider perspective with Faccioli’s intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table—a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country’s cookbooks, and Harper’s mouth-watering photographs, The Italian Way is a rich repast—insightful, informative, and inviting.