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Italian Cuisine: A Cultural History
Alberto Capatti
€ 46.99
€ 41.07
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Description for Italian Cuisine: A Cultural History
Hardback. 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. Translator(s): O'Healy, Aine. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 400 pages, 75 black & white illustrations. BIC Classification: 1DST; JHBT; WBA; WBN. Category: (P) Professional & Vocational. Dimension: 235 x 160 x 26. Weight in Grams: 638. A Cultural History. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 400 pages, 75 illus. 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. Cateogry: (P) Professional & Vocational. BIC Classification: 1DST; JHBT; WBA; WBN. Dimension: 235 x 160 x 26. Weight: 632. Translator(s): O'Healy, Aine.
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 ... Read more
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 ... Read more
Product Details
Publisher
Columbia University Press
Number of pages
400
Format
Hardback
Publication date
2003
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Condition
New
Number of Pages
400
Place of Publication
New York, United States
ISBN
9780231122320
SKU
V9780231122320
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-12
About Alberto Capatti
Alberto Capatti is author of several books on food and eating and editor of the food section of Einaudi's History of Italy. Massimo Montanari teaches medieval history at the University of Bologna and is the preeminent historian of Italian food and eating habits. He is author of A History of European Nutrition and The Magic Pot, and co-editor of Food: ... Read more
Reviews for Italian Cuisine: A Cultural History
An exhaustive and detailed investigation and will prove to be a valuable textbook for many foodies. Economist A scholarly, discursive exploration of techniques, taste, service and technology. Times Literary Supplement With an authoritative command of the subject, Capatti and Montanari trace the changing vocabulary of Italy's earliest cookbooks from classical Latin to vernacular Italian, showing how this shift reflected the ... Read more