The Resource Italian cuisine : a cultural history, Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy, (electronic resource)

Italian cuisine : a cultural history, Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy, (electronic resource)

Label
Italian cuisine : a cultural history
Title
Italian cuisine
Title remainder
a cultural history
Statement of responsibility
Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy
Creator
Contributor
Subject
Genre
Language
  • eng
  • eng
Summary
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 food we know and love today
Member of
Cataloging source
MiAaPQ
http://library.link/vocab/creatorDate
1944-
http://library.link/vocab/creatorName
Capatti, Alberto
Dewey number
  • 641.5945/09
  • 641.594509
Illustrations
  • illustrations
  • maps
Index
index present
Language note
English
LC call number
TX723
LC item number
.C2832513 2003
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1949-
http://library.link/vocab/relatedWorkOrContributorName
  • Montanari, Massimo
  • O'Healy, Áine
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Cooking, Italian
  • Gastronomy
  • Italy
Label
Italian cuisine : a cultural history, Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy, (electronic resource)
Instantiates
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references (p. [325]-334) and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • CONTENTS; Series Editor's Preface; Introduction: Identity as Exchange; CHAPTER ONE: Italy: A Physical and Mental Space; Mare Nostrum; From the Mediterranean to Europe; From Europe to Italy; The Fifteenth-Century Definition of the "Italian" Model; "Lists of Things . . . Generally Used in Italy"; Itineraries; Toward Regionalization; Municipal Recipe Collections; Artusi and National-Regional Cuisine; The Mediterranean Again; CHAPTER TWO: The Italian Way of Eating; Flavors and Fragrances from the Vegetable Garden; Polenta, Soup, and Dumplings; The Invention of Pasta; Torte and Tortelli
  • The Pleasure of MeatEating "Lean" Food: The Liturgical Calendar and the Cooking of Fish; Milk Products; Eggs; Cooked Food and Preserved Food; A New Sense of Typicality; CHAPTER THREE: The Formation of Taste; Flavor and Taste; The Culture of Artifice; The Legacy of Rome; The Arabs: Innovation and Continuity; Spices; Sweet, Sour, and Sweet-and-Sour; The Triumph of Sugar; The Humanists, Antiquity, and "Modernity"; The Flavor of Salt; Oil, Lard, and Butter; The Italian Model and the French "Revolution"; "Waters, Cordials, Sorbets, and Ice Creams"; Can One Cook Without Spices?
  • Toward the Development of a National TasteCHAPTER FOUR: The Sequence of Dishes; The Galenic Cook; "The Things That Should Be Eaten First"; The Meager Repast; Organizing and Presenting the Banquet; The Choice of Wine; The Bourgeoisie Cuts Back; The Death of the Appetizer and the Resurrection of Cheese; The Single Dish; CHAPTER FIVE: Communicating Food: The Recipe Collection; The Book; Dedications and Tributes; The Organization of Contents and Indexes; The Recipe; The Menu; CHAPTER SIX: The Vocabulary of Food; A Chronological Outline; Latin; The Vernacular; Franco-Italian; Order and Cleanliness
  • Linguistic AutarchyItalian in the Kitchens of Babel; CHAPTER SEVEN: The Cook, the Innkeeper, and the Woman of the House; Recorded Lives; The Kitchen "Brigade"; Costume and Custom; The New Innkeeper; From Housewife to Female Cook; CHAPTER EIGHT: Science and Technology in the Kitchen; Tradition and Progress; The Pope's Saucepans; A Virtual Discovery: The Pressure Cooker; Artificial Refrigeration; Appert in Italy: The Flavor of Preserved Foods; The Oven, the Sorbet Maker, and Simple Machines; Metal Alloys and Ice Cubes; The Magic Formula; CHAPTER NINE: Toward a History of the Appetite
  • The Hearty EaterTo Stimulate the Appetite; "Indigestion Does No Harm to Peasants"; The Diet of the Literary Man; The Bourgeois Belly; Down with Pasta!; The Repression of the Body and the Virtual Dish; NOTES; Bibliography; Index
Dimensions
unknown
Extent
1 online resource (369 p.)
Form of item
online
Isbn
9786613792075
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000445280
  • (EBL)908228
  • (OCoLC)829462168
  • (SSID)ssj0000184488
  • (PQKBManifestationID)11181936
  • (PQKBTitleCode)TC0000184488
  • (PQKBWorkID)10201277
  • (PQKB)11165421
  • (MiAaPQ)EBC908228
  • (EXLCZ)991000000000445280
Label
Italian cuisine : a cultural history, Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy, (electronic resource)
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references (p. [325]-334) and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • CONTENTS; Series Editor's Preface; Introduction: Identity as Exchange; CHAPTER ONE: Italy: A Physical and Mental Space; Mare Nostrum; From the Mediterranean to Europe; From Europe to Italy; The Fifteenth-Century Definition of the "Italian" Model; "Lists of Things . . . Generally Used in Italy"; Itineraries; Toward Regionalization; Municipal Recipe Collections; Artusi and National-Regional Cuisine; The Mediterranean Again; CHAPTER TWO: The Italian Way of Eating; Flavors and Fragrances from the Vegetable Garden; Polenta, Soup, and Dumplings; The Invention of Pasta; Torte and Tortelli
  • The Pleasure of MeatEating "Lean" Food: The Liturgical Calendar and the Cooking of Fish; Milk Products; Eggs; Cooked Food and Preserved Food; A New Sense of Typicality; CHAPTER THREE: The Formation of Taste; Flavor and Taste; The Culture of Artifice; The Legacy of Rome; The Arabs: Innovation and Continuity; Spices; Sweet, Sour, and Sweet-and-Sour; The Triumph of Sugar; The Humanists, Antiquity, and "Modernity"; The Flavor of Salt; Oil, Lard, and Butter; The Italian Model and the French "Revolution"; "Waters, Cordials, Sorbets, and Ice Creams"; Can One Cook Without Spices?
  • Toward the Development of a National TasteCHAPTER FOUR: The Sequence of Dishes; The Galenic Cook; "The Things That Should Be Eaten First"; The Meager Repast; Organizing and Presenting the Banquet; The Choice of Wine; The Bourgeoisie Cuts Back; The Death of the Appetizer and the Resurrection of Cheese; The Single Dish; CHAPTER FIVE: Communicating Food: The Recipe Collection; The Book; Dedications and Tributes; The Organization of Contents and Indexes; The Recipe; The Menu; CHAPTER SIX: The Vocabulary of Food; A Chronological Outline; Latin; The Vernacular; Franco-Italian; Order and Cleanliness
  • Linguistic AutarchyItalian in the Kitchens of Babel; CHAPTER SEVEN: The Cook, the Innkeeper, and the Woman of the House; Recorded Lives; The Kitchen "Brigade"; Costume and Custom; The New Innkeeper; From Housewife to Female Cook; CHAPTER EIGHT: Science and Technology in the Kitchen; Tradition and Progress; The Pope's Saucepans; A Virtual Discovery: The Pressure Cooker; Artificial Refrigeration; Appert in Italy: The Flavor of Preserved Foods; The Oven, the Sorbet Maker, and Simple Machines; Metal Alloys and Ice Cubes; The Magic Formula; CHAPTER NINE: Toward a History of the Appetite
  • The Hearty EaterTo Stimulate the Appetite; "Indigestion Does No Harm to Peasants"; The Diet of the Literary Man; The Bourgeois Belly; Down with Pasta!; The Repression of the Body and the Virtual Dish; NOTES; Bibliography; Index
Dimensions
unknown
Extent
1 online resource (369 p.)
Form of item
online
Isbn
9786613792075
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000445280
  • (EBL)908228
  • (OCoLC)829462168
  • (SSID)ssj0000184488
  • (PQKBManifestationID)11181936
  • (PQKBTitleCode)TC0000184488
  • (PQKBWorkID)10201277
  • (PQKB)11165421
  • (MiAaPQ)EBC908228
  • (EXLCZ)991000000000445280

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