Italian cuisine : a cultural history

Italian cuisine a cultural history

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 fo...

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Detalles Bibliográficos
Autor principal: Capatti, Alberto, 1944- (-)
Otros Autores: Montanari, Massimo, 1949-, O'Healy, Áine
Formato: Libro electrónico
Idioma:Inglés
Publicado: New York : Columbia University Press 2003.
Colección:EBSCO Academic eBook Collection Complete.
Arts and traditions of the table.
Acceso en línea:Conectar con la versión electrónica
Ver en Universidad de Navarra:https://innopac.unav.es/record=b31937342*spi
Tabla de Contenidos:
  • Introduction: 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.

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