LEADER 03601nam 2200637Ia 450 001 9910463412103321 005 20211028222540.0 010 $a0-520-95539-0 024 7 $a10.1525/9780520955394 035 $a(CKB)2670000000324954 035 $a(EBL)1110771 035 $a(OCoLC)824733558 035 $a(SSID)ssj0000826673 035 $a(PQKBManifestationID)12359635 035 $a(PQKBTitleCode)TC0000826673 035 $a(PQKBWorkID)10808787 035 $a(PQKB)11592423 035 $a(MiAaPQ)EBC1110771 035 $a(DE-B1597)519621 035 $a(DE-B1597)9780520955394 035 $a(Au-PeEL)EBL1110771 035 $a(CaPaEBR)ebr10645659 035 $a(CaONFJC)MIL428281 035 $a(EXLCZ)992670000000324954 100 $a20780531d2013 uy 0 101 0 $aeng 135 $aurnn#---|u||u 181 $ctxt 182 $cc 183 $acr 200 10$aPopes, peasants and shepherds$b[electronic resource] $erecipes and lore from Rome to Lazio /$fOretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo 210 $aBerkely $cUniversity of California Press$d2013 215 $a1 online resource (325 p.) 225 0 $aCalifornia Studies in Food and Culture ;$v42 300 $aDescription based upon print version of record. 311 0 $a0-520-27154-8 320 $aIncludes bibliographical references and index. 327 $tFront matter --$tContents --$tForeword: Lazio'S Gastronomic Roots --$tTranslator'S Preface --$tAcknowledgments --$tIntroduction --$tThe Agrarian Landscape Of The Campagna Romana --$tThe Tiber And Fish In Popular Cooking --$tWater And Aqueducts --$tMills On The Tiber: Bread And Pasta In Rome --$tRome And Its Gardens --$tSheep, Shepherds, And The Pastoral Kitchen --$tRoads And Taverns --$tFairs And Markets --$tRoman Carnival --$tThe Jewish Kitchen Of The Roman Ghetto --$tThe Papal Table --$tGiuseppe Gioacchino Belli, Poet Of The Roman Kitchen --$tHollywood On The Tiber --$tTraditional Sweets --$tOlives --$tEtruscan Lands: Viterbo And Tuscia --$tSabina, Land Of Olive Trees And Hill Towns --$tFrom The Castelli To The Ciociaria --$tBuffalo Country: The Pontine Marshes --$tCoastal Lazio And The Sea --$tRecipes --$tGlossary Of Terms And Ingredients --$tNotes --$tGeneral Index --$tRecipe Index 330 $aThe food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century. 410 0$aCalifornia Studies in Food and Culture 606 $aCooking, Roman 606 $aDinners and dining$xHistory 608 $aElectronic books. 615 0$aCooking, Roman. 615 0$aDinners and dining$xHistory. 676 $a394.1/20945632 700 $aZanini De Vita$b Oretta$f1936-$01026487 701 $aFant$b Maureen B$0295300 701 $aDi Renzo$b Ernesto$0144753 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910463412103321 996 $aPopes, peasants and shepherds$92441416 997 $aUNINA