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Pasta, cappuccino, olive oilItalian food is a favorite in our cafes, restaurants and homes. But what is the history of Italian cuisine? And where do we get our notions about Italian food? Contrary to popular belief, the Italian diet was inadequate and unchanging for many decades. Successive political regimesliberal, fascist, democraticstruggled to improve eating habits, shaping not only Italian cuisine but Italian identity. This book reveals the harsh reality behind the myths surrounding this highly-romanticized cuisine.
|Edition description:||First Edition|
|Product dimensions:||6.14(w) x 9.21(h) x 0.62(d)|
About the Author
Carol F. Helstosky is Assistant Professor of European History, University of Denver.
Table of Contents
Unification Through Monotony, Italy 1861-1914
• The Great War and the Rise of State Intervention, Italy 1914-22
• The Cooking of Consent, Italy 1922-35
• Austerity and Decline, Italy 1935-45
• The Challenge of Abundance, Italy 1945-60
• A Cuisine of Scarcity
• Epilogue: Food in Italy Today