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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| Online Access: | |
| Physical Description: | 1 online resource (400 p.) :; 75 illus. |
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Table of 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