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Italian identity in the kitchen, or, Food and the nation /
Another entertaining and surprising food history by the scholar who has come to define the discipline, this volume draws readers into the far-flung story of how regional cuisine came to shape a collective Italian identity. From the Romans' encounters with barbarian tribes to the revival and rei...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Italiano |
| Publicado: |
New York :
Columbia University Press,
©2013.
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| Colección: | Arts and traditions of the table.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Another entertaining and surprising food history by the scholar who has come to define the discipline, this volume draws readers into the far-flung story of how regional cuisine came to shape a collective Italian identity. From the Romans' encounters with barbarian tribes to the revival and reinvention of local Italian cooking in the twentieth century, Massimo Montanari shows how regional food practices flavored the nation's political and cultural making over time. The fusion of ancient Roman cuisine, which consisted of bread, wine, and olives, with the barbarian diet, rooted in br. |
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| Descripción Física: | 1 online resource (126 pages) |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9780231535083 0231535082 |