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Italian Cuisine A Cultural History

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ISBN-10: 0231122322

ISBN-13: 9780231122320

Edition: 2003

Authors: Alberto Capatti, Massimo Montanari, Aine O'Healy

List price: $40.00
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Italy is a country of a hundred cuisines and thousands of recipes. This volume uncovers a network of culinary customs, food lore and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian.
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Book details

List price: $40.00
Copyright year: 2003
Publisher: Columbia University Press
Publication date: 9/17/2003
Binding: Hardcover
Pages: 400
Size: 6.25" wide x 9.00" long x 1.00" tall
Weight: 1.562
Language: English

Alberto Capatti is author of several books on food and eating and editor of the food section of Einaudi's History of Italy. Massimo Montanari teaches medieval history at the University of Bologna and is the preeminent historian of Italian food and eating habits. He is author of A History of European Nutritionand The Magic Pot, and co-editor of Food: A Culinary History(Columbia, 1999).

Identity as Exchange Italy
A Physical and Mental Space
The Italian Way of Eating
The Formation of Taste
The Sequence of Dishes
Communicating Food
The Recipe Collection
The Vocabulary of Food
The Cook, the Innkeeper, and the Woman of the House
Science and Technology in the Kitchen
Toward a History of the Appetite