Italian Cuisine: A Cultural History / Edition 1

Hardcover (Print)
Buy New
Buy New from BN.com
$38.09
Used and New from Other Sellers
Used and New from Other Sellers
from $9.75
Usually ships in 1-2 business days
(Save 75%)
Other sellers (Hardcover)
  • All (19) from $9.75   
  • New (7) from $29.59   
  • Used (12) from $9.75   

Overview

Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula.

Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian:

o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot.

o Italians invented the practice of chilling drinks and may have invented ice cream.

o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat.

o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.

The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.

Columbia University Press

Read More Show Less

Editorial Reviews

Journal of Modern History - Priscilla Ferguson
Italian Cuisine is not simply another history.
The Daily Express - Antonio Carluccio
A must-buy if you love Italian cuisine.
Journal of Modern History
Italian Cuisine is not simply another history.

— Priscilla Ferguson

The Daily Express
A must-buy if you love Italian cuisine.

— Antonio Carluccio

Time Magazines Literary Supplement
A scholarly, discursive exploration of techniques, taste, service and technology.
Booklist - Mark Knoblauch
With an authoritative command of the subject, Capatti and Montanari trace the changing vocabulary of Italy's earliest cookbooks from classical Latin to vernacular Italian, showing how this shift reflected the increasing significance of passing culinary skill from one generation to the next... This relentlessly academic work has an impressive bibliography of historic Italian sources.
Economist
An exhaustive and detailed investigation and will prove to be a valuable textbook for many foodies.
Times Literary Supplement
A scholarly, discursive exploration of techniques, taste, service and technology.
Booklist
With an authoritative command of the subject, Capatti and Montanari trace the changing vocabulary of Italy's earliest cookbooks from classical Latin to vernacular Italian, showing how this shift reflected the increasing significance of passing culinary skill from one generation to the next... This relentlessly academic work has an impressive bibliography of historic Italian sources.

— Mark Knoblauch

Bell'Italia Magazine
Adds a world of history to our understanding, making the case for the existence of a true Italian culinary tradition in spite of the regionality of product.... It is an engrossing, richly documented text.
Library Journal
In this history of Italy's food, cooking, and eating, the authors have opted for an "everything including the kitchen sink" approach. Throughout, Capatti, who has written several books on food and eating, and Montanari (history, Univ. of Bologna) offer extensive lists of foodstuffs and names of dishes, sometimes to the detriment of the point they are trying to make. Organized topically rather than chronologically, the book constantly folds back on itself, leaving the reader with an ongoing feeling of familiarity with recurring names but not with an appropriate context. Although the topics range widely, from the lexicon of Italian food to the dress code for kitchen staff, one senses that there are still gaps. The 20th century and the effects of the open European Community on Italian eating, for example, are scarcely touched. The wealth of notes and suggested readings are the book's greatest offering. Suitable for academic libraries.-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.
Read More Show Less

Product Details

Meet the Author

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 Nutrition and The Magic Pot, and co-editor of Food: A Culinary History (Columbia, 1999).

Columbia University Press

Read More Show Less

Table of Contents

Introduction: Identity as ExchangeItaly: A Physical and Mental SpaceThe Italian Way of EatingThe Formation of TasteThe Sequence of DishesCommunicating Food: The Recipe CollectionThe Vocabulary of FoodThe Cook, the Innkeeper, and the Woman of the HouseScience and Technology in the KitchenToward a History of the Appetite

Columbia University Press

Read More Show Less

Customer Reviews

Average Rating 3.5
( 2 )
Rating Distribution

5 Star

(1)

4 Star

(0)

3 Star

(0)

2 Star

(1)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted September 16, 2004

    Dense and belabored.

    This book is rich in conclusions and jargon. It is deficient in cohesion and support for assertions. It covers much - perhaps too much, and wearies the reader. It is an excellent college text.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 4, 2013

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)