Dinner in Rome
A History of the World in One Meal
Seiten
2022
Reaktion Books (Verlag)
978-1-78914-674-5 (ISBN)
Reaktion Books (Verlag)
978-1-78914-674-5 (ISBN)
A culinary exploration of Rome, which expands to take in global civilization.
‘There is more history in a bowl of pasta than in the Colosseum’, writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of The Eternal City, and global civilization. Food, he argues, is history’s secret driving force. Viestad finds deeper meanings in his meal: From the bread that begins the dinner he traces the origins of wheat and its role in Rome’s rise as well as its downfall. From his fried artichoke antipasto he explains olive oil’s part in the religious conflict of 16th-century Europe. From his sorbet dessert he recounts how lemons featured in the history of the Mafia in the 19th century, and how the hunger for sugar fuelled the slave trade. Viestad’s dinner may be local, but his story is universal. His ‘culinary archaeology’ is an entertaining, flavourful journey across the dinner table and time. You’ll never look at spaghetti carbonara the same way again.
‘There is more history in a bowl of pasta than in the Colosseum’, writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of The Eternal City, and global civilization. Food, he argues, is history’s secret driving force. Viestad finds deeper meanings in his meal: From the bread that begins the dinner he traces the origins of wheat and its role in Rome’s rise as well as its downfall. From his fried artichoke antipasto he explains olive oil’s part in the religious conflict of 16th-century Europe. From his sorbet dessert he recounts how lemons featured in the history of the Mafia in the 19th century, and how the hunger for sugar fuelled the slave trade. Viestad’s dinner may be local, but his story is universal. His ‘culinary archaeology’ is an entertaining, flavourful journey across the dinner table and time. You’ll never look at spaghetti carbonara the same way again.
Andreas Viestad is a writer, TV chef, restaurateur, and food activist. He is the longtime host of New Scandinavian Cooking and a former columnist for the Washington Post. He is the author of Kitchen of Light and Where Flavor Was Born and lives between Oslo and Cape Town.
| Erscheinungsdatum | 30.09.2022 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 138 x 216 mm |
| Themenwelt | Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte |
| Sozialwissenschaften | |
| ISBN-10 | 1-78914-674-7 / 1789146747 |
| ISBN-13 | 978-1-78914-674-5 / 9781789146745 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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