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Italian Cuisine: A Cultural History

by Alberto Capatti and Massimo Montanari Translated by Aine O'Healy Columbia University Press
Pub Date:
Hbk 400 pages
AU$89.00 NZ$93.04
Product Status: Available in Approx 14 days
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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

A must-buy if you love Italian cuisine.
Alberto Capatti is author of several books on food and eating and editor of the food section of Einaudi's History of Italy. Massimo Montanari teaches medieval history at the University of Bologna and is the preeminent historian of Italian food and eating habits. He is author of A History of European Nutrition and The Magic Pot, and co-editor of Food: A Culinary History (Columbia, 1999).