La Civilt Della Forchetta
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La Civilt Della Forchetta
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Author : Giovanni Rebora
language : it
Publisher: Gius.Laterza & Figli Spa
Release Date : 2011-04-16T00:00:00+02:00
La Civilt Della Forchetta written by Giovanni Rebora and has been published by Gius.Laterza & Figli Spa this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-16T00:00:00+02:00 with Social Science categories.
Un viaggio ricco di sorprese all’interno di una civiltà alimentare che cambia, tra scoperte gastronomiche e nuovi modi di stare a tavola, dal Medioevo al Settecento.
Reti Marittime Come Fattori Dell Integrazione Europea Maritime Networks As A Factor In European Integration
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Author : Giampiero Nigro
language : en
Publisher: Firenze University Press
Release Date : 2019
Reti Marittime Come Fattori Dell Integrazione Europea Maritime Networks As A Factor In European Integration written by Giampiero Nigro and has been published by Firenze University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Business & Economics categories.
This wide-ranging theme takes Braudel's concept of the “Mediterranean” as its starting point. Braudel's vision of an enclosed sea as a geographical opportunity for economic integration between nations with different religions, languages and ethnicities and political bodies still functions as a model for studies on a wide range of contexts. The goal of the 50th Study Week was to go beyond the study of individual systems in isolation, and to combine instead different analysis of open and enclosed seas or coastal areas in order to understand the integration role played by maritime connections in Europe. Since in pre-industrial civilizations water transport was easier than land transport, the time has come to bring attention to the way these relationship networks operated both on a European level and with Asian and North African trade partners. This volume starts from the great research traditions which have, however, rarely been integrated on a larger and continental scale, and analyses them on either a regional or thematic basis. Immanuel Wallerstein has developed Braudel's concept by conceptualising its intercultural and transnational dimensions and its role in the system of labour. He called it a "world system", not because it involves the whole world, but because it is larger than any legally defined political unit. And it is a "world economy" because the base link between the different parts of the system has an economic nature. The various regional research aspects and traditions have been linked together in a coherent approach which aims at evaluating: - What geographical, nautical, technical, economic, legal, social and cultural elements influenced the emergence of the various regional networks, and how these worked; - The nature and role of seaports as nodal points of sea routes and of their hinterland through rivers, canals and roads; - The commercial and personal ties between merchants and shipowners in various ports; - How regional networks connected with each other and how, over time, they ended up integrating into larger units; - How private networks, initially between merchant and seafarer organizations, ended up dealing with local authorities and, after their growth, with states and empires in order to protect their interests.
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 Consumption In Medieval Iberia
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Author : Juan Vicente García Marsilla
language : en
Publisher: Routledge
Release Date : 2022-05-15
Food Consumption In Medieval Iberia written by Juan Vicente García Marsilla and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-15 with History categories.
From the banquets of kings and nobles to the daily struggle for the subsistence of the poor, food was already much more than a biological necessity in the Middle Ages: it was a social phenomenon full of meaning. In this book all the implications and meanings that food had on the Iberian Peninsula between the 13th and 15th centuries are analyzed. Historical assessment of the region is particularly rewarding because of the quantity and variety of historical sources, and because of the coexistence in medieval Iberia of the three great monotheistic religions: Christianity, Judaism and Islam. Taking both economic and sociological perspectives, every aspect of food is analyzed, from the commercialization of food production to its consumption, and from the evolution of culinary techniques to table manners.
Handbook Of Food Products Manufacturing
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Author : Nirmal Sinha
language : en
Publisher: John Wiley & Sons
Release Date : 2007-04-23
Handbook Of Food Products Manufacturing written by Nirmal Sinha and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-23 with Technology & Engineering categories.
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Blurred Nationalities Across The North Atlantic
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Author : Luca Codignola
language : en
Publisher: University of Toronto Press
Release Date : 2019-01-01
Blurred Nationalities Across The North Atlantic written by Luca Codignola and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-01 with History categories.
Long before the mid-nineteenth century, thousands of people were frequently moving between North America - specifically, the United States and British North America - and Leghorn, Genoa, Naples, Rome, Sicily, Piedmont, Lombardy, Venice, and Trieste. Predominantly traders, sailors, transient workers, Catholic priests, and seminarians, this group relied on the exchange of goods across the Atlantic to solidify transatlantic relations; during this period, stories about the New World passed between travellers through word of mouth and letter writing. Blurred Nationalities across the North Atlantic challenges the idea that national origin - for instance, Italianness - constitutes the only significant feature of a group's identity, revealing instead the multifaceted personalities of the people involved in these exchanges.
Culture Of The Fork
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Author : Giovanni Rebora
language : en
Publisher: Columbia University Press
Release Date : 2001
Culture Of The Fork written by Giovanni Rebora 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 2001 with Cooking categories.
Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, flavors, utensils and table manners. Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. The book is divided into brief chapters covering the history of various foods and gastronomy. 52 illustrations.
Storia Della Cucina La Cucina Medievale
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Author : ROBERT MARCHESE
language : en
Publisher: Youcanprint
Release Date : 2013-03-13
Storia Della Cucina La Cucina Medievale written by ROBERT MARCHESE and has been published by Youcanprint this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-13 with Cooking categories.
Questo testo è frutto di una ricerca su svariati testi di cui è data ampia bibliografia. Contiene una panoramica die grandi cuochie dell'antichità ed in particolare dell'epoca medievale ma con riferimenti anche alla cucina dell'antica Roma e quella Rinascimentale. Si descrive anche l'evoluzione della tavola e delle abitudini alimentari degli antichi con riferimento alle stoviglie ai metodi di cottura e alla profonda differenza fra il mangiare dei poveri e quello dei ricchi per i quali il banchetto era anche una dimostrazione di fasto e di ricchezza. Si descrivono anche alcuni piatti legate a personaggi famori e la trascrizione di ricette originali più o meno modificate per renderle appetibili alle mutate abitudini culinarie del tempo attuale.
Medieval Tastes
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2015-03-24
Medieval Tastes 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 2015-03-24 with Cooking categories.
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
The Oxford Companion To Italian Food
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Author : Gillian Riley
language : en
Publisher: Oxford University Press
Release Date : 2007-11-01
The Oxford Companion To Italian Food written by Gillian Riley and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-01 with Cooking categories.
Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment. The entry for Parmesan, for example, runs to more than 2,000 words and includes information on its remarkable nutritional value, the region where it is produced, the breed of cow used to produce it (the razza reggiana, or vacche rosse), the role of the cheese maker, the origin of its name, Molière's deathbed demand for it, its frequent and lustrous depiction in 16th and 17th century paintings, and the proper method of serving, where Riley admonishes: "One disdains the phallic peppermill, but must always appreciate the attentive grating, at the table, of parmesan over pasta or soup, as magical in its way as shavings of truffles." Such is the scope and flavor of The Oxford Companion to Italian Food. For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.