Al Dente
A History of Food in Italy
Seiten
2025
Reaktion Books (Verlag)
978-1-83639-080-0 (ISBN)
Reaktion Books (Verlag)
978-1-83639-080-0 (ISBN)
An engaging, wide-ranging journey through Italy’s regions and food history.
Italy is a mecca for food lovers. The home of pasta and pizza, it also boasts a dazzling array of wines, cheeses, breads, vegetables and meats. Globally, Michelin-starred Italian restaurants and TV chefs celebrate Italian cuisine for its freshness and health benefits.
Now in paperback, Al Dente takes readers on a journey through Italy’s regions and food history, exploring how its cuisine evolved. Southern Italy faced food scarcity, wars and poor agricultural conditions, relying on grains, legumes and vegetables until the late 1950s economic boom allowed a more varied diet. The last 50 years brought new packaging, conservation, and distribution methods, revolutionizing Italian food culture. Including historical recipes, Al Dente is a captivating history of perhaps the world’s most beloved cuisine.
Italy is a mecca for food lovers. The home of pasta and pizza, it also boasts a dazzling array of wines, cheeses, breads, vegetables and meats. Globally, Michelin-starred Italian restaurants and TV chefs celebrate Italian cuisine for its freshness and health benefits.
Now in paperback, Al Dente takes readers on a journey through Italy’s regions and food history, exploring how its cuisine evolved. Southern Italy faced food scarcity, wars and poor agricultural conditions, relying on grains, legumes and vegetables until the late 1950s economic boom allowed a more varied diet. The last 50 years brought new packaging, conservation, and distribution methods, revolutionizing Italian food culture. Including historical recipes, Al Dente is a captivating history of perhaps the world’s most beloved cuisine.
Fabio Parasecoli is Associate Professor and Coordinator of the Food Studies Program, The New School, New York, the author of Bite Me! Food in Popular Culture (2008) and co-editor of the six-volume Cultural History of Food (2012).
Introduction:
The Food of Italy: Beyond Myths and Stereotypes
1. A Land in the Mediterranean
2. Invaders
3. Rebirth
4. Fragmentation and Unification
5. From War to Miracle
6. Now and the Future
7. The Globalization of Italian Food
8. A Nation of Town and Regions: Italian Campanilismo
References
Select Bibliography
Acknowledgements
Photo Acknowledgements
Index
| Erscheinungsdatum | 16.07.2025 |
|---|---|
| Reihe/Serie | Foods and Nations |
| Zusatzinfo | 109 illustrations, 57 in colour |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sozialwissenschaften | |
| ISBN-10 | 1-83639-080-7 / 1836390807 |
| ISBN-13 | 978-1-83639-080-0 / 9781836390800 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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