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101 0 $aeng
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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
610   $acookbook.
610   $acookbooks.
610   $acooking made easy.
610   $acooking.
610   $aculinary history.
610   $aculinary.
610   $acustoms.
610   $aeasy to read.
610   $aengaging.
610   $aenthic foods.
610   $aessential flavors.
610   $afood and wine.
610   $afood lovers.
610   $afood prep.
610   $afrugal people.
610   $aherbs.
610   $ahistorical.
610   $ahistory of italian cooking.
610   $ahistory.
610   $ahow to cook.
610   $aitalian cooking.
610   $aitalian food.
610   $aitalian history.
610   $akitchen setting.
610   $alamb.
610   $alazio.
610   $alively.
610   $amodern cuisine.
610   $aolive oil.
610   $aordinary people.
610   $apage turner.
610   $apork.
610   $arecipes.
610   $aregional cooking.
610   $aregional interest.
610   $aretrospective.
610   $aricotta.
610   $arome.
610   $asocial history.
610   $asocial sciences.
610   $atraditions.
615  0$aCooking, Roman.
615  0$aDinners and dining$xHistory.
676   $a394.1/20945632
700   $aZanini De Vita$b Oretta$f1936-$01481099
701   $aFant$b Maureen B$0295300
701   $aDi Renzo$b Ernesto$0144753
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910786178003321
996   $aPopes, peasants and shepherds$93697922
997   $aUNINA