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Item Details
Title: ITALIAN IDENTITY IN THE KITCHEN, OR, FOOD AND THE NATION
By: Massimo Montanari, Beth Archer Brombert (Trans)
Format: Electronic book text

List price: £23.98


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ISBN 10: 0231535082
ISBN 13: 9780231535083
Publisher: COLUMBIA UNIVERSITY PRESS
Pub. date: 18 June, 2013
Series: Arts and Traditions of the Table: Perspectives on Culinary History
Pages: 128
Translated from: Italian
Synopsis: 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 bread, milk, and meat, first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into their national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as ? macaroni eaters" spread, yet two world wars and globalization brought the reunification and revival of Italian national identity, centered on its global strength as a traditional regional food producer.
Publication: US
Imprint: Columbia University Press
Returns: Non-returnable
Some other items by this author:
A CULTURAL HISTORY OF FOOD IN THE MEDIEVAL AGE (HB)
A CULTURAL HISTORY OF FOOD IN THE MEDIEVAL AGE (PB)
CHEESE, PEARS, AND HISTORY IN A PROVERB
CHEESE, PEARS, AND HISTORY IN A PROVERB (HB)
CHEESE, PEARS, AND HISTORY IN A PROVERB (PB)
CRISTINA (PB)
DREAMING THE MIRACLE (PB)
EDOUARD MANET (HB)
EDOUARD MANET (PB)
EMILIO'S CARNIVAL (PB)
FOOD (HB)
FOOD (PB)
FOOD IS CULTURE
FOOD IS CULTURE (HB)
IL RIPOSO DELLA POLPETTA
ITALIAN CUISINE
ITALIAN CUISINE (HB)
ITALIAN IDENTITY IN THE KITCHEN, OR, FOOD AND THE NATION (HB)
L''IDENTITA ITALIANA IN CUCINA
LET THE MEATBALLS REST
LET THE MEATBALLS REST (HB)
LET THE MEATBALLS REST (PB)
MEDIEVAL TASTES
MEDIEVAL TASTES (HB)
MEDIEVAL TASTES (PB)
SHORT HISTORY OF SPAGHETTI WITH TOMATO SAUCE (HB)
TASTE AS EXPERIENCE
TASTE AS EXPERIENCE (HB)
THE CULTURE OF FOOD (PB)

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