Vai al contenuto principale della pagina
Autore: |
Zanini De Vita Oretta <1936->
![]() |
Titolo: |
Popes, peasants and shepherds : recipes and lore from Rome to Lazio / / Oretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo
![]() |
Pubblicazione: | Berkely, : University of California Press, 2013 |
Edizione: | 1st ed. |
Descrizione fisica: | 1 online resource (325 p.) |
Disciplina: | 394.1/20945632 |
Soggetto topico: | Cooking, Roman |
Dinners and dining - History | |
Altri autori: |
FantMaureen B
![]() ![]() |
Note generali: | Description based upon print version of record. |
Nota di bibliografia: | Includes bibliographical references and index. |
Nota di contenuto: | 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 Index |
Sommario/riassunto: | The 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. |
Titolo autorizzato: | Popes, peasants and shepherds ![]() |
ISBN: | 0-520-95539-0 |
Formato: | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910808029603321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |