Storie Di Alimentazione Di Vivande Di Piaceri
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Storie Di Alimentazione Di Vivande Di Piaceri
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Author : Giancarlo Signore
language : it
Publisher:
Release Date : 2018
Storie Di Alimentazione Di Vivande Di Piaceri written by Giancarlo Signore and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with History categories.
Italian Cuisine
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Author : Alberto Capatti
language : en
Publisher: Columbia University Press
Release Date : 2003
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 with Cooking categories.
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.
La Cucina Italiana
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Author : Massimo Montanari
language : it
Publisher: Gius.Laterza & Figli Spa
Release Date : 2011-06-30T00:00:00+02:00
La Cucina Italiana written by Massimo Montanari 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 2011-06-30T00:00:00+02:00 with History categories.
L'illustrazione esemplare di una ricerca e di una riflessione di storia totale che riesce a combinare idee, valori e pratiche. E anche una storia d'Italia e degli italiani spiegata con realismo concreto, sapienza e umorismo. Un bel libro. Jacques Le Goff Un libro gradevolissimo che ci guida a un ritorno all'amore per il convito come momento essenziale nella storia del vivere civile. Tullio Gregory
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.
Delizia
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Author : John Dickie
language : en
Publisher: Simon and Schuster
Release Date : 2008-01-08
Delizia written by John Dickie and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-01-08 with History categories.
Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.
Storia Delle Abitudini Alimentari
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Author : Giancarlo Signore
language : it
Publisher: Tecniche Nuove
Release Date : 2010
Storia Delle Abitudini Alimentari written by Giancarlo Signore and has been published by Tecniche Nuove this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Social Science categories.
Antropologia Del Gusto
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Author : Sergio Vitolo
language : it
Publisher: FrancoAngeli
Release Date : 2023-03-23T00:00:00+01:00
Antropologia Del Gusto written by Sergio Vitolo and has been published by FrancoAngeli this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-23T00:00:00+01:00 with Social Science categories.
278.2.11
Food Heritage And Nationalism In Europe
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Author : Ilaria Porciani
language : en
Publisher: Routledge
Release Date : 2019-11-07
Food Heritage And Nationalism In Europe written by Ilaria Porciani and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-07 with Cooking categories.
Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes, and institutional practices within political and cultural domains, this volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history. Chapters 1, 2, 4, 6, and 12of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.
I Quaderni Di Archestrato Calcentero
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Author : Marco Blanco
language : it
Publisher: Bonfirraro Editore
Release Date : 2017-08-30
I Quaderni Di Archestrato Calcentero written by Marco Blanco and has been published by Bonfirraro Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-30 with Cooking categories.
I "Quaderni di Archestrato Calcentero" desiderano raccontare alcuni aspetti della cucina siciliana aristocratica e conventuale ma anche del gusto attraverso l'evoluzione di alcune celebri ricette presenti nelle cucine isolane sin dal XVII secolo. Una monografia di carattere storico ma senza alcuna volontà di salire sulla cattedra, con un passo narrativo che pur rimanendo nel solco del rigore scientifico riesca ad incuriosire e a coinvolgere ogni lettore. Decine di ricettari antichi consultati, archivi di Stato e archivi privati diventati formidabili luoghi di scoperte, centinaia di libri d'esito di monasteri, conventi e repertori specialistici sfogliati pazientemente per tracciare un profilo "archeogastronomico" dove l'esuberante gusto siciliano va a braccetto con una metodologia di ricerca onesta e minuziosamente documentata. Un saggio destinato non soltanto agli addetti ai lavori ma a chiunque desideri andare oltre il folclore narrativo e la "tradizione" mai verificata: un piccolo contributo per comprendere in che modo l'umile storia di forni e pentolacce abbia potuto incrociare la grande Storia della terra di Sicilia, quella dei popoli e delle nazioni.
A Tavola Gli Italiani In 7 Pranzi
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Author : Emanuela Scarpellini
language : it
Publisher: Gius.Laterza & Figli Spa
Release Date : 2014-03-20T00:00:00+01:00
A Tavola Gli Italiani In 7 Pranzi written by Emanuela Scarpellini 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 2014-03-20T00:00:00+01:00 with Social Science categories.
Una cena operaia a Milano nel 1911, un pranzo di famiglia nella Roma fascista, un altro di operai immigrati a Torino con il miracolo economico e un altro ancora nel Nordest preleghista. Ma Emanuela Scarpellini va anche oltre, e cerca nei miti, nel pensiero selvaggio, nei luoghi magici del Rio delle Amazzoni o del golfo di Papua, le chiavi più antiche per interpretare la storia contemporanea della nutrizione. Alberto Capatti, "il manifesto" La più organica e completa storia sociale dell'alimentazione nel nostro Paese. E anche la più originale in quanto a montaggio, si direbbe filmico. Un libro estremamente godibile e solido. Marco Gervasoni, "la Lettura - Corriere della Sera" Dall'unità d'Italia ai giorni nostri, un percorso che parte da sette 'pranzi letterari'. Un testo fittissimo di informazioni che descrive come l'atto del mangiare sintetizzi fattori di tutti i tipi lungo complicate stratificazioni storiche, dando origine a forme che ripetiamo continuamente e di cui spesso non comprendiamo il più profondo significato. Marco Bolasco, "il Venerdì di Repubblica" Un pranzo, così come un atto teatrale, necessita di una preparazione della scena. Emanuela Scarpellini la ricostruisce con cura, offrendo al lettore l'opportunità di scoprire, per esempio, la storia delle posate, il galateo ottocentesco, gli orari di pranzi e cene in epoche lontane dalla nostra, il valore sociale degli alimenti. Paolo Di Paolo, "Il Sole 24 Ore"