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Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History) by Alberto Capatti; Massimo Montanari; Áine O'Healy is a nonfiction available to read on EtoBox.

What is Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History) about?

<p>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.</p> <p>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:</p> <p>o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot.</p> <p>o Italians invented the practice of chilling drinks and may have invented ice cream.</p> <p>o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat.</p> <p>o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.</p> <p>The authors focus on culinar

Who reads Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History)?

Author

Alberto Capatti; Massimo Montanari; Áine O'Healy

Publisher

Columbia University Press

Published

2003

Language

EN

ISBN

9781281856326

Category

nonfiction

Subjects

History, Science, Home & Lifestyle