Author:
Parasecoli, Fabio, author.
ImprintLondon : Reaktion Books, 2014.
Imprint2014
Description332 pages : illustrations (some color), color maps ; 24 cm.
Note:The Food in Italy : Beyond Myths and Stereotypes -- A Land in the Mediterranean -- Invaders -- Rebirth -- Fragmentation and Unification -- From War to Miracle -- Now and the Future -- The Globalization of Italian Food -- A Nation of Towns and Regions : Italian Campanilismo.
Bibliography Note:Includes bibliographical references (pages 303-319) and index.
Note: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.
