Titolo: Al Dente: A History of Food in Italy (...
Casa editrice: Reaktion Books
Data di pubblicazione: 2014
Condizione libro: New
Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Over the last three decades Italian cuisine has gained in status as well as fame. It is not only served at family-style eateries, ice cream parlors, and pizza shops: high-end Italian restaurants are now listed among the most prestigious establishments in major cities worldwide. TV shows and magazines are full of Italian recipes, and culinary professionals become celebrities, banking on their Italian origins. As Italian cuisine acquires new relevance, scores of tourists flock to the epicenter of it all: Italy. The author shows that for centuries, countries such as Italy in the Southern Mediterranean fought against food scarcity, wars, invasions, and an environment that was often not very favorable to agriculture. With limited access to meat, dairy, and fats, they developed foodways that hinged on grains, pulses, and vegetables. It was only after the "economic miracle" of the late 1950s that the majority of the Italian population was able to afford a more diverse and abundant diet, albeit sacrificing traditional ways of life and culinary habits. New packaging and conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution brought profound changes in the way Italians ate and thought about food. Gradually, the rest of the world has become aware that the practices adopted by Italians constitute a healthy eating model, and its reputation has been growing exponentially ever since. Codice inventario libreria ABE_book_new_1780232764
Riassunto: Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country?s regions and beyond in the first book in Reaktion?s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country?s cuisine became what it is today.
Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country?s population thought about food. He also reveals that much of Italy?s culinary reputation hinged on the world?s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe.
Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country?s cuisine that sheds new light on why we should always leave the gun and take the cannoli.
L'autore: Fabio Parasecoli is associate professor and coordinator of the Food Studies Program at the New School for Public Engagement in New York City. He is the author of several books, including Bite Me! Food and Popular Culture and Introduction to Culinary Cultures in Europe.
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Libreria AbeBooks dal: 7 maggio 2014
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