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Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History)

by Alberto Capatti

Comment on this title and you could win free books! Synopses & Reviews Comment on this title and you could win free books! ISBN13: 9780231122320 ISBN10: 0231122322 Condition: All Product Details

 

Synopses & Reviews

Publisher Comments:

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.

Book News Annotation:

Capatti has authored several books on food and is editor of the food section of Einaudi's History of Italy. Montanari (history, U. of Bologna) is a historian of Italian food and eating habits. They establish an "Italian cuisine" arising from the variety found in Italy, based on shifting the concept of identity from the sphere of production to the sphere of exchange. The text is organized around themes, including the Italian way of eating; taste formation; the sequence of dishes; recipes and cookbooks; food vocabulary; cooks, innkeepers, and housewives; food science and technology; and the appetite. Translated by Aine O'Healy (Italian studies, Loyola Marymount U.).
Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

Italy is a country of a hundred cuisines and thousands of recipes. This volume uncovers a network of culinary customs, food lore and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian.

Synopsis:

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.

Synopsis:

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.

Synopsis:

Includes bibliographical references (p. [325]-334) and index.

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Product Details

ISBN:

9780231122320

Translator:

O'Healy, Aine

Publisher:

Columbia University Press

Translator:

O'Healy, Aine

Author:

Capatti, Alberto

Author:

Montanari, Massimo

Location:

New York

Subject:

Cookery, italian

Subject:

Italy

Subject:

History

Subject:

Gastronomy

Subject:

Regional & Ethnic - Italian

Subject:

Italy Social life and customs.

Subject:

Gastronomy -- History.

Subject:

Cooking and Food-Italian

Edition Description:

Hardcover

Series:

Arts and Traditions of the Table: Perspectives on Culinary History

Series Volume:

02-435

Publication Date:

20030931

Binding:

Hardcover

Language:

English

Illustrations:

Yes

Pages:

400

Dimensions:

9.26x6.32x1.04 in. 1.36 lbs.

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Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History) New Hardcover Alberto Capatti

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Product details 400 pages Columbia University Press - 2003-09-00 English 9780231122320 Reviews:

"Synopsis" by Gardners, Italy is a country of a hundred cuisines and thousands of recipes. This volume uncovers a network of culinary customs, food lore and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian.

"Synopsis" by Ingram, 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.

"Synopsis" by , 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.

"Synopsis" by , Includes bibliographical references (p. [325]-334) and index.