Italian Cuisine: A Cultural History (Repost)
Alberto Capatti, Massimo Montanari, Aine O'Healy, "Italian Cuisine: A Cultural History"
English | 2003 | ISBN: 0231122322 | PDF | pages: 368 | 4,2 mb
English | 2003 | ISBN: 0231122322 | PDF | pages: 368 | 4,2 mb
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.
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