Italian Identity in the Kitchen, or Food and the Nation Hardback
by Massimo Montanari
Part of the Arts and Traditions of the Table: Perspectives on Culinary History series
Hardback
Description
Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity.
The fusion of ancient Roman cuisine-which consisted of bread, wine, and olives-with the barbarian diet-rooted in bread, milk, and meat-first formed the basics of modern eating across Europe.
From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet.
Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine.
As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread.
However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:128 pages
- Publisher:Columbia University Press
- Publication Date:23/07/2013
- Category:
- ISBN:9780231160841
Other Formats
- EPUB from £16.79
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:128 pages
- Publisher:Columbia University Press
- Publication Date:23/07/2013
- Category:
- ISBN:9780231160841
