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...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Montanari, Massimo, 1949-
Other Authors: Brombert, Beth Archer
Format: Electronic eBook
Language:Inglés
Italiano
Published: New York : Columbia University Press, ©2013.
Series:Arts and traditions of the table.
Subjects:
Food > Italy.
Cooking, Italian > History.
Italians > Ethnic identity.
National characteristics, Italian.
Aliments > Italie.
Cuisine italienne > Histoire.
Italiens.
COOKING > General.
SOCIAL SCIENCE > Agriculture & Food.
Cooking, Italian.
Food.
Manners and customs.
Italy > Social life and customs.
Italie > Mœurs et coutumes.
Italy.
Electronic books.
History.
Online Access:Texto completo
Table of Contents:
  • 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.

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