Description
Book SynopsisThis 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.
Trade ReviewAn 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 increasing significance of passing culinary skill from one generation to the next... This relentlessly academic work has an impressive bibliography of historic Italian sources. -- Mark Knoblauch Booklist Adds a world of history to our understanding, making the case for the existence of a true Italian culinary tradition in spite of the regionality of product... It is an engrossing, richly documented text. Bell'Italia Magazine Italian Cuisine is not simply another history. -- Priscilla Ferguson Journal of Modern History A must-buy if you love Italian cuisine. -- Antonio Carluccio The Daily Express
Table of ContentsIntroduction: Identity as Exchange Italy: A Physical and Mental Space The Italian Way of Eating The Formation of Taste The Sequence of Dishes Communicating Food: The Recipe Collection The Vocabulary of Food The Cook, the Innkeeper, and the Woman of the House Science and Technology in the Kitchen Toward a History of the Appetite
