Italian Cuisine : : A Cultural History / / Alberto Capatti, Massimo Montanari.
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 fo...
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Superior document: | Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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Place / Publishing House: | New York, NY : : Columbia University Press, , [2003] ©2003 |
Year of Publication: | 2003 |
Language: | English |
Series: | Arts and Traditions of the Table: Perspectives on Culinary History
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Physical Description: | 1 online resource (400 p.) :; 75 illus. |
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Capatti, Alberto, author. aut http://id.loc.gov/vocabulary/relators/aut Italian Cuisine : A Cultural History / Alberto Capatti, Massimo Montanari. New York, NY : Columbia University Press, [2003] ©2003 1 online resource (400 p.) : 75 illus. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- Series Editor's Preface -- Introduction: Identity as Exchange -- Chapter One Italy: A Physical and Mental Space -- Chapter Two: The Italian Way of Eating -- Chapter Three: The Formation of Taste -- Chapter Four: The Sequence of Dishes -- Chapter Five: Communicating Food: The Recipe Collection -- Chapter Six: The Vocabulary of Food -- Chapter Seven: The Cook, the Innkeeper, and the Woman of the House -- Chapter Eight: Science and Technology in the Kitchen -- Chapter Nine: Toward a History of the Appetite -- Notes -- Bibliography -- Index restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) Cooking, Italian History. Gastronomy History. SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Montanari, Massimo, author. aut http://id.loc.gov/vocabulary/relators/aut O'Healy, Aine. Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 9783110442472 print 9780231122320 https://doi.org/10.7312/capa12232 https://www.degruyter.com/isbn/9780231509046 Cover https://www.degruyter.com/document/cover/isbn/9780231509046/original |
language |
English |
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eBook |
author |
Capatti, Alberto, Capatti, Alberto, Montanari, Massimo, |
spellingShingle |
Capatti, Alberto, Capatti, Alberto, Montanari, Massimo, Italian Cuisine : A Cultural History / Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- Series Editor's Preface -- Introduction: Identity as Exchange -- Chapter One Italy: A Physical and Mental Space -- Chapter Two: The Italian Way of Eating -- Chapter Three: The Formation of Taste -- Chapter Four: The Sequence of Dishes -- Chapter Five: Communicating Food: The Recipe Collection -- Chapter Six: The Vocabulary of Food -- Chapter Seven: The Cook, the Innkeeper, and the Woman of the House -- Chapter Eight: Science and Technology in the Kitchen -- Chapter Nine: Toward a History of the Appetite -- Notes -- Bibliography -- Index |
author_facet |
Capatti, Alberto, Capatti, Alberto, Montanari, Massimo, Montanari, Massimo, Montanari, Massimo, O'Healy, Aine. |
author_variant |
a c ac a c ac m m mm |
author_role |
VerfasserIn VerfasserIn VerfasserIn |
author2 |
Montanari, Massimo, Montanari, Massimo, O'Healy, Aine. |
author2_variant |
m m mm a o ao |
author2_role |
VerfasserIn VerfasserIn TeilnehmendeR |
author_sort |
Capatti, Alberto, |
title |
Italian Cuisine : A Cultural History / |
title_sub |
A Cultural History / |
title_full |
Italian Cuisine : A Cultural History / Alberto Capatti, Massimo Montanari. |
title_fullStr |
Italian Cuisine : A Cultural History / Alberto Capatti, Massimo Montanari. |
title_full_unstemmed |
Italian Cuisine : A Cultural History / Alberto Capatti, Massimo Montanari. |
title_auth |
Italian Cuisine : A Cultural History / |
title_alt |
Frontmatter -- Contents -- Series Editor's Preface -- Introduction: Identity as Exchange -- Chapter One Italy: A Physical and Mental Space -- Chapter Two: The Italian Way of Eating -- Chapter Three: The Formation of Taste -- Chapter Four: The Sequence of Dishes -- Chapter Five: Communicating Food: The Recipe Collection -- Chapter Six: The Vocabulary of Food -- Chapter Seven: The Cook, the Innkeeper, and the Woman of the House -- Chapter Eight: Science and Technology in the Kitchen -- Chapter Nine: Toward a History of the Appetite -- Notes -- Bibliography -- Index |
title_new |
Italian Cuisine : |
title_sort |
italian cuisine : a cultural history / |
series |
Arts and Traditions of the Table: Perspectives on Culinary History |
series2 |
Arts and Traditions of the Table: Perspectives on Culinary History |
publisher |
Columbia University Press, |
publishDate |
2003 |
physical |
1 online resource (400 p.) : 75 illus. Issued also in print. |
contents |
Frontmatter -- Contents -- Series Editor's Preface -- Introduction: Identity as Exchange -- Chapter One Italy: A Physical and Mental Space -- Chapter Two: The Italian Way of Eating -- Chapter Three: The Formation of Taste -- Chapter Four: The Sequence of Dishes -- Chapter Five: Communicating Food: The Recipe Collection -- Chapter Six: The Vocabulary of Food -- Chapter Seven: The Cook, the Innkeeper, and the Woman of the House -- Chapter Eight: Science and Technology in the Kitchen -- Chapter Nine: Toward a History of the Appetite -- Notes -- Bibliography -- Index |
isbn |
9780231509046 9783110442472 9780231122320 |
callnumber-first |
T - Technology |
callnumber-subject |
TX - Home Economics |
callnumber-label |
TX723 |
callnumber-sort |
TX 3723 C2832513 42003EB |
url |
https://doi.org/10.7312/capa12232 https://www.degruyter.com/isbn/9780231509046 https://www.degruyter.com/document/cover/isbn/9780231509046/original |
illustrated |
Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.5945/09 |
dewey-sort |
3641.5945 19 |
dewey-raw |
641.5945/09 |
dewey-search |
641.5945/09 |
doi_str_mv |
10.7312/capa12232 |
oclc_num |
232160263 |
work_keys_str_mv |
AT capattialberto italiancuisineaculturalhistory AT montanarimassimo italiancuisineaculturalhistory AT ohealyaine italiancuisineaculturalhistory |
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cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
is_hierarchy_title |
Italian Cuisine : A Cultural History / |
container_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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