04759nam 2201117Ia 450 991078617800332120230803025120.00-520-95539-010.1525/9780520955394(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 diningHistorycookbook.cookbooks.cooking made easy.cooking.culinary history.culinary.customs.easy to read.engaging.enthic foods.essential flavors.food and wine.food lovers.food prep.frugal people.herbs.historical.history of italian cooking.history.how to cook.italian cooking.italian food.italian history.kitchen setting.lamb.lazio.lively.modern cuisine.olive oil.ordinary people.page turner.pork.recipes.regional cooking.regional interest.retrospective.ricotta.rome.social history.social sciences.traditions.Cooking, Roman.Dinners and diningHistory.394.1/20945632Zanini De Vita Oretta1936-1481099Fant Maureen B295300Di Renzo Ernesto144753MiAaPQMiAaPQMiAaPQBOOK9910786178003321Popes, peasants and shepherds3697922UNINA