03601nam 2200637Ia 450 991046341210332120211028222540.00-520-95539-010.1525/9780520955394(CKB)2670000000324954(EBL)1110771(OCoLC)824733558(SSID)ssj0000826673(PQKBManifestationID)12359635(PQKBTitleCode)TC0000826673(PQKBWorkID)10808787(PQKB)11592423(MiAaPQ)EBC1110771(DE-B1597)519621(DE-B1597)9780520955394(Au-PeEL)EBL1110771(CaPaEBR)ebr10645659(CaONFJC)MIL428281(EXLCZ)99267000000032495420780531d2013 uy 0engurnn#---|u||utxtccrPopes, peasants and shepherds[electronic resource] recipes and lore from Rome to Lazio /Oretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Ernesto Di RenzoBerkely University of California Press20131 online resource (325 p.)California Studies in Food and Culture ;42Description based upon print version of record.0-520-27154-8 Includes bibliographical references and index.Front matter --Contents --Foreword: Lazio'S Gastronomic Roots --Translator'S Preface --Acknowledgments --Introduction --The Agrarian Landscape Of The Campagna Romana --The Tiber And Fish In Popular Cooking --Water And Aqueducts --Mills On The Tiber: Bread And Pasta In Rome --Rome And Its Gardens --Sheep, Shepherds, And The Pastoral Kitchen --Roads And Taverns --Fairs And Markets --Roman Carnival --The Jewish Kitchen Of The Roman Ghetto --The Papal Table --Giuseppe Gioacchino Belli, Poet Of The Roman Kitchen --Hollywood On The Tiber --Traditional Sweets --Olives --Etruscan Lands: Viterbo And Tuscia --Sabina, Land Of Olive Trees And Hill Towns --From The Castelli To The Ciociaria --Buffalo Country: The Pontine Marshes --Coastal Lazio And The Sea --Recipes --Glossary Of Terms And Ingredients --Notes --General Index --Recipe IndexThe food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.California Studies in Food and CultureCooking, RomanDinners and diningHistoryElectronic books.Cooking, Roman.Dinners and diningHistory.394.1/20945632Zanini De Vita Oretta1936-1026487Fant Maureen B295300Di Renzo Ernesto144753MiAaPQMiAaPQMiAaPQBOOK9910463412103321Popes, peasants and shepherds2441416UNINA