Sicily: Culinary Crossroads - Brossura

Coria, Giuseppe

Brossura

ISBN 10: 0979736935 ISBN 13: 9780979736933

Casa editrice: Oronzo Editions Llc, 2008

Riassunto

Coria has researched, unravelled, and brilliantly presented Sicily’s past for us through the gaze of a gastronome, historian, folklorist, and cultural anthropologist. Summing up Sicily is not a simple affair. Thousands of years of foreign dominations, overlapping and intertwined, have produced a Sicilian culture, language, and gastronomy that is unique, rich, and complex. Coria’s recipes invite us into the kitchens of medieval landowners and convents. He brings alive Sicilian peasant farmers, shepherds, and fishermen.While concentrating on the eastern half of Sicily, his 155 recipes and stories range across the entire island and show the interrelationships of the nine provinces. Read his recipes and stories for the pleasure they provide. Dig deeper and explore the etymology of Sicily’s language and dialects, and the sources of Sicily’s rich folk traditions. Most of all, enjoy the extraordinary flavors, colors, aromas, and textures of Sicily’s robust regional cuisine.This is an Italian book written for Italians with the specific mission of documenting local, regional traditions, giving us an unfiltered window into Italian life. Translated for the first time into English.

Su questo libro

L'autore:

Giuseppe Coria, 1930–2003, dedicated his life to exploring and documenting Sicily’s culinary and cultural history. Coria, gastronome, folklorist, vintner, and author of ten cookbooks—including Profumi di Sicilia, a comprehensive guide to Sicily’s culinary tradition—has provided us with this wonderful collection of the island’s most important and treasured recipes.Translator Gaetano Cipolla, Ph.D., editor and publisher of the bilingual journal Arba Sicula, has long been involved in the promotion of the language and culture of Sicily. Dr. Cipolla, who has received numerous awards for his writing and translations, is a professor at St. John’s University.

Dalla seconda/terza di copertina:

Giuseppe Coria, Sicily’s legendary gastronome, folklorist, vintner, and author of ten cookbooks—including Profumi di Sicilia, a comprehensive guide to Sicily’s culinary tradition—has provided us with this wonderful collection of the island’s most important and treasured recipes.Coria, 1930–2003, dedicated his life to exploring and documenting Sicily’s culinary and cultural history. Thousands of years of foreign dominations, overlapping and intertwined, have produced a Sicilian culture, language, and gastronomy that is unique, rich, and complex. Coria invites us into the kitchens of medieval landowners and convents. He brings alive the stories of Sicilian peasant farmers, shepherds, and fishermen.He has researched and brilliantly presents Sicily’s past for us through the gaze of a gastronome, historian, and cultural anthropologist. Read his recipes and stories for the pleasure they provide. Dig deeper and explore the etymology of Sicily’s language and dialects, and the sources of Sicily’s rich folk traditions. Most of all, enjoy the extraordinary flavors, colors, aromas, and textures of Sicily’s robust regional cuisine.“Giuseppe Coria takes us through the history of Sicilian cooking, which has distinctively Greek and Arabic components. The stages in this history are not ones of ongoing assimilation, as they are in many regional cuisines. . . and many of these classic Sicilian dishes, simple and fresh, are quite modern. Foreign cultural influences combine with pure gastronomic sensuality in Sicilian cooking.” —Marco Guarnaschelli Gotti, Italian series editor, and author of Grande Enciclopedia Illustrata della Gastronomia Recipe titles in English and Sicilian

Su questa edizione

• Editore: Oronzo Editions Llc
• Data di pubblicazione: 2008
• ISBN 10: 0979736935
• ISBN 13: 9780979736933
• Rilegatura: Copertina flessibile
• Numero di pagine: 207