La Cucina Di Luigi Capone
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La Cucina Di Luigi Capone
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Author : Luigi Capone
language : en
Publisher:
Release Date : 1981
La Cucina Di Luigi Capone written by Luigi Capone and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with categories.
La Cucina De Luigi Capone
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Author : Luigi Capone
language : en
Publisher:
Release Date : 1980
La Cucina De Luigi Capone written by Luigi Capone and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Cooking, Italian categories.
La Cucina
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Author :
language : en
Publisher:
Release Date : 1983
La Cucina written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cooking, Italian categories.
La Cuicini Di
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Author :
language : en
Publisher:
Release Date : 1980
La Cuicini Di written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Cooking, Italian categories.
Cuisine And Culture
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Author : Linda Civitello
language : en
Publisher: John Wiley & Sons
Release Date : 2011-03-29
Cuisine And Culture written by Linda Civitello 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 2011-03-29 with Cooking categories.
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
La Cucina Pugliese
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Author : Luigi Sada
language : it
Publisher: Newton Compton Editori
Release Date : 2012-10-15
La Cucina Pugliese written by Luigi Sada and has been published by Newton Compton Editori this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-15 with Cooking categories.
In oltre 400 ricette Un autentico vademecum, dai piatti della tradizione ai “nuovi” gustosi sapori Dagli antipasti alle zuppe e alla pastasciutta, dai gustosi piatti di carne al pesce, spesso accompagnati da colorate composizioni di verdure, fino ai dolci tipici e al buon vino, ecco una guida dettagliata, approfondita e fantasiosa ai segreti di una delle cucine più solari d’Italia, che ha saputo, come poche altre tradizioni gastronomiche, sfruttare nel modo più completo, vario e intelligente le risorse alimentari della terra. Innanzitutto l’olio, che non verrà mai sostituito dal burro se ci si abituerà al suo sapore forte e alla sua densità caratteristica. E poi il grano, da sempre presente sulla tavola dei pugliesi, in tutte le sue varietà più o meno raffinate. Il pane in questa regione viene quasi idolatrato. E sono proprio le preziose ricchezze naturali che compongono e arricchiscono le pietanze pugliesi, eredi di tradizioni antiche e mai dimenticate: come il celebre rito dell’uccisione del maiale, che coinvolge intere comunità nella spartizione e nell’utilizzo diversificato di tutte le sue parti. Un autentico costume popolare, questo, che rivive nel volume accanto a tanti altri descritti da un grande storico della gastronomia come Luigi Sada. Luigi Sada tarantino di nascita e barese di adozione, ha dato un notevole contributo alla conoscenza della Puglia, e in particolare di Bari, sotto il profilo storico, demologico e linguistico. Particolare attenzione ha dedicato alla gastronomia della sua terra, divenendo emulo di Vincenzo Corrado. Ha pubblicato articoli e saggi su riviste di diffusione nazionale ed è stato spesso ospite in trasmissioni televisive e radiofoniche. È autore inoltre di numerosi volumi sugli aspetti più vari della storia e delle tradizioni pugliesi.
Latin And Coptic Languages Literatures Cultures In Contact
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Author : Maria Chiara Scappaticcio
language : it
Publisher: FedOA - Federico II University Press
Release Date : 2022-03-04
Latin And Coptic Languages Literatures Cultures In Contact written by Maria Chiara Scappaticcio and has been published by FedOA - Federico II University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-04 with categories.
[Italiano]:Questo volume è la prima opera dedicata ai contatti tra latino e copto nell’Egitto tardoantico e bizantino. Esso si pone nel solco di un rinnovato interesse per quest’area multilingue e multiculturale, ma affronta un tema inesplorato con l’obiettivo di dimostrare che questo può essere indagato con profitto. I contributi esaminano fonti di diverso tipo sulla base di un approccio pluridisciplinare. Alcuni di essi affrontano temi di ampio respiro, come la presenza del latino in contesti monastici o scolastici accanto a varietà locali, mentre altri trattano questioni circoscritte, come l’uso del latino in determinati ambienti o in specifici documenti. Tutti i contributi mostrano che il contatto tra lingue, scritture e culture ha assunto forme diverse a seconda di vari fattori./[English]: This volume is the first work devoted to the contacts between Latin and Coptic in late antique and Byzantine Egypt. It follows in the footsteps of a renewed interest in this multilingual and multicultural area, but it approaches an untapped theme aiming to show that it can profitably be explored. The papers examine different type of evidence on the basis of a multi-perspective approach. Some of them deal with wide-ranging issues, such as the presence of Latin in monastic or scholastic contexts alongside local varieties, some others deal with specific subjects, such as the use of Latin in a certain milieux or in specific documents. All papers show that the contact between languages, scripts and cultures took many forms depending on various factors.
Food
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Author : Jean-Louis Flandrin
language : en
Publisher: Columbia University Press
Release Date : 2013-05-21
Food written by Jean-Louis Flandrin 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 2013-05-21 with Cooking categories.
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Borboni Briganti
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Author : Gianni Custodero
language : it
Publisher: Capone Editore
Release Date : 2002
Borboni Briganti written by Gianni Custodero and has been published by Capone Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with History categories.
The Italians
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Author : John Hooper
language : en
Publisher: Penguin UK
Release Date : 2015-01-29
The Italians written by John Hooper and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-29 with History categories.
'Hooper has written a fascinating, affectionate and well-researched study that delivers the tantalising flavour of a country as hot, cold, bitter and sweet as an affogato' The Telegraph 'This portrait of a nation is required reading for anyone heading to a Tuscan villa or Puglian beach this summer' Financial Times Sublime and maddening, fascinating yet baffling, Italy is a country of endless paradox and seemingly unanswerable riddles. John Hooper's marvellously entertaining and perceptive book is the ideal companion for anyone seeking to understand contemporary Italy and the unique character of the Italians. Looking at the facts that lie behind - and often belie - the stereotypes, his revealing book sheds new light on many aspects of Italian life: football and Freemasonry, sex, symbolism and the reason why Italian has twelve words for a coat hanger, yet none for a hangover.