[PDF.92cn] Italian Identity in the Kitchen, or Food and the Nation

Italian Identity in the Kitchen, or Food and the Nation

[PDF.zh23] Italian Identity in the Kitchen, or Food and the Nation

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 | #320938 in Books |  Columbia University Press |  2013-07-23 | Original language:Italian | PDF # 1 |  6.90 x.80 x4.70l,.45 | File type: PDF | 106 pages

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||0 of 3 people found the following review helpful.| Fair|By Delia McGinnis|It was somewhat interesting but not exactly what I what I was expecting. I lost interest about a third of the way through it. A more detailed description of the content would be helpful in determining whether to select this book.|0 of 0 people found the following review helpful.| excellent book that teaches you a lot about ho|From Booklist|Pasta is of Arab origin and tomatoes of American roots, but the two are distinctly identified with Italian cuisine. How did that happen? Medieval scholar Montanari explores all the factors of history

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine―which consisted of bread, wine, and olives―with the barbarian diet―rooted in bread, milk, and meat―first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab trader...

You can specify the type of files you want, for your gadget.Italian Identity in the Kitchen, or Food and the Nation   |  Massimo Montanari. I really enjoyed this book and have already told so many people about it!

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