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100 1 a| Parasecoli, Fabioe| Author=| ^A598318;

245 10 a| Al Denteh| [electronic resource]:b| A History of Food in Italy;

260 a| London : b| Reaktion Books, Limited;

300 a| 332 p.b| illc| 23.400 x 015.600 cm.;

506 a| Available only to authorized users.;

520 8 a| Annotationb| Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeseswe 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 countrys regions and beyond in the first book in Reaktions new Foods and Nations series,Al Denteexplores our obsession with Italian food and how the countrys 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 countrys population thought about food. He also reveals that much of Italys culinary reputation hinged on the worlds 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 Denteis a fascinating survey of this countrys cuisine that sheds new light on why we should always leave the gun and take the cannoli.;

538 a| Mode of access: World Wide Web;

650 4 a| Food Habits;

650 4 a| Foodx| History;

650 4 a| Cooking, Italian;

650 4 a| Dinners And Dining;

655 0 a| Electronic books.=| ^A491897;

856 40 z| Full text available from Ebook Central - Public Library Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=1693632;

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Al Dente A History of Food in Italy

Author/creator	Parasecoli, Fabio Author
Format	Electronic
Publication Info	London : Reaktion Books, Limited
Description	332 p. ill 23.400 x 015.600 cm.
Supplemental Content	Full text available from Ebook Central - Public Library Complete
Subjects	Food Habits Food--History. Cooking, Italian Dinners And Dining

Summary	Annotation Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeseswe 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 countrys regions and beyond in the first book in Reaktions new Foods and Nations series,Al Denteexplores our obsession with Italian food and how the countrys 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 countrys population thought about food. He also reveals that much of Italys culinary reputation hinged on the worlds 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 Denteis a fascinating survey of this countrys cuisine that sheds new light on why we should always leave the gun and take the cannoli.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
ISBN	9781780232768
ISBN	1780232764 (Trade Cloth) Active Record
Standard identifier#	9781780232768
Stock number	00314465

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Al Dente A History of Food in Italy

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