Italian Identity in the Kitchen, or Food and the Nation /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Montanari, Massimo (Autor)
Otros Autores: Brombert, Beth Archer
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Columbia University Press, [2013]
Colección:Arts and Traditions of the Table: Perspectives on Culinary History
Temas:
Cooking, Italian > History.
Food > Italy.
Italians > Ethnic identity.
National characteristics, Italian.
SCIENCE / General.
Acceso en línea:Texto completo
Texto completo
Tabla de Contenidos:
  • Frontmatter
  • CONTENTS
  • TRANSLATOR'S PREFACE
  • PREFACE
  • Before There Was an Italy There Was a Europe
  • Italy Is a Network of Cities
  • Models of Cooking Between Unified and Varied
  • Popular Culture and Culture of the Elite
  • People and Products That Travel
  • Preservation and Renewal of Alimentary Identities
  • Macaroni-eaters: How a National Stereotype Arose
  • The Artusian Synthesis
  • The Number of Italians Increases
  • The "Italian Miracle": Between Modernity and Tradition
  • The Invention of Regional Cooking
  • Epilogue: In Search of Home Cooking
  • Related Readings
  • Index

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