LEADER 04581nam 22007094a 450 001 9910826359703321 005 20230207224617.0 010 $a1-281-85632-0 010 $a9786613792075 010 $a0-231-50904-9 024 7 $a10.7312/capa12232 035 $a(CKB)1000000000445280 035 $a(EBL)908228 035 $a(OCoLC)829462168 035 $a(SSID)ssj0000184488 035 $a(PQKBManifestationID)11181936 035 $a(PQKBTitleCode)TC0000184488 035 $a(PQKBWorkID)10201277 035 $a(PQKB)11165421 035 $a(MiAaPQ)EBC908228 035 $a(DE-B1597)458715 035 $a(OCoLC)232160263 035 $a(OCoLC)979574549 035 $a(DE-B1597)9780231509046 035 $a(Au-PeEL)EBL908228 035 $a(CaPaEBR)ebr10183433 035 $a(CaONFJC)MIL379207 035 $a(EXLCZ)991000000000445280 100 $a20030304d2003 uy 0 101 0 $aeng 135 $aurnn#---|u||u 181 $ctxt 182 $cc 183 $acr 200 10$aItalian cuisine$b[electronic resource] $ea cultural history /$fAlberto Capatti & Massimo Montanari ; translated by Aine O'Healy 210 $aNew York $cColumbia University Press$dc2003 215 $a1 online resource (369 p.) 225 1 $aArts and traditions of the table 300 $aDescription based upon print version of record. 311 0 $a0-231-12232-2 320 $aIncludes bibliographical references (p. [325]-334) and index. 327 $tFront matter --$tContents --$tSeries Editor's Preface --$tIntroduction: Identity as Exchange --$tChapter One Italy: A Physical and Mental Space --$tChapter Two: The Italian Way of Eating --$tChapter Three: The Formation of Taste --$tChapter Four: The Sequence of Dishes --$tChapter Five: Communicating Food: The Recipe Collection --$tChapter Six: The Vocabulary of Food --$tChapter Seven: The Cook, the Innkeeper, and the Woman of the House --$tChapter Eight: Science and Technology in the Kitchen --$tChapter Nine: Toward a History of the Appetite --$tNotes --$tBibliography --$tIndex 330 $aItaly, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. Italians invented the practice of chilling drinks and may have invented ice cream. Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today. 410 0$aArts and traditions of the table. 606 $aCooking, Italian$xHistory 606 $aGastronomy$xHistory 607 $aItaly$xSocial life and customs 615 0$aCooking, Italian$xHistory. 615 0$aGastronomy$xHistory. 676 $a641.5945/09 686 $aLC 17255$2rvk 700 $aCapatti$b Alberto$f1944-$079685 701 $aMontanari$b Massimo$f1949-$038269 701 $aO'Healy$b A?ine$01709710 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910826359703321 996 $aItalian cuisine$94099693 997 $aUNINA 999 $p$27.99$u07/24/2015$5Dis