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Italian Identity in the Kitchen, or Food and the Nation By Massimo Montanari
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- Sales Rank: #705308 in Books
- Brand: Brand: Columbia University Press
- Published on: 2013-07-23
- Original language: Italian
- Number of items: 1
- Dimensions: 6.90" h x .80" w x 4.70" l, .45 pounds
- Binding: Hardcover
- 106 pages
- Used Book in Good Condition
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, war, religion, politics, economics, and gastronomy that brought together the peoples who would eventually become Italian and the habits of day-to-day life that would construct their foods, customs, and overall culture. From the Roman encounter with “barbarians” to the role of Arab traders and later European encounters with the New World, Montanari traces the influences that came to define Italian identity. In the medieval period, he focuses on the uniquely Italian features of civic development and the dominance of cities over lordship territories, which gave rise to municipalities and regions that circulated merchandise and shared ideas about culture. He explores the evolution of pasta, tortes, and various sauces; the impact of travel and modes of food production and preservation; and how Palermo, Naples, Bologna, Florence, Venice, and other cities came to earn their reputations for cuisine. This slim volume is a delightful excursion into the cuisine and culture of Italy. --Vanessa Bush
Review
This slim volumes is a delightful excursion into the cuisine and culture of Italy.
(Booklist)A brief, lovely read that explores how Italians and food became synonymous.
(Weight Watchers)Montanari's small book is a treasure trove for those interested in medieval and food history.
(Columbia Tribune)A treasure trove for those interested in medieval and food history.
(Columbia Daily Tribune) Review
Eminently readable, fascinating, and a pleasure to read, Italian Identity in the Kitchen explains why we have always identified 'Italianness' by Italian cuisine.
(Marta Braun, Ryerson University)Italian Identity in the Kitchen, or Food and the Nation
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