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Italian cuisine : a cultural history / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy.

By: Contributor(s): Material type: TextTextLanguage: English Original language: Italian Series: Arts and traditions of the tablePublisher: New York : Columbia University Press, [2003]Description: 1 online resource (xx, 348 pages) : illustrations, mapContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 0231509049
  • 9780231509046
  • 1281856320
  • 9781281856326
  • 9786613792075
  • 6613792071
Uniform titles:
  • Cucina italiana. English
Subject(s): Genre/Form: Additional physical formats: Print version:: Italian cuisine.DDC classification:
  • 641.5945/09 21
LOC classification:
  • TX723 .C2832513 2003eb
Other classification:
  • 49.25
  • LC 17255
Online resources:
Contents:
Introduction: Identity as Exchange -- Italy: A Physical and Mental Space -- The Italian Way of Eating -- The Formation of Taste -- The Sequence of Dishes -- Communicating Food: The Recipe Collection -- The Vocabulary of Food -- The Cook, the Innkeeper, and the Woman of the House -- Science and Technology in the Kitchen -- Toward a History of the Appetite.
Summary: This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized 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.
Item type:
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Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode
Electronic-Books Electronic-Books OPJGU Sonepat- Campus E-Books EBSCO Available

Includes bibliographical references (pages 325-334) and index.

Print version record.

This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized 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.

Introduction: Identity as Exchange -- Italy: A Physical and Mental Space -- The Italian Way of Eating -- The Formation of Taste -- The Sequence of Dishes -- Communicating Food: The Recipe Collection -- The Vocabulary of Food -- The Cook, the Innkeeper, and the Woman of the House -- Science and Technology in the Kitchen -- Toward a History of the Appetite.

English.

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