Italian identity in the kitchen, or Food and the nation (Book, 2013) []
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Italian identity in the kitchen, or Food and the nation

Author: Massimo Montanari; Beth Archer Brombert
Publisher: New York : Columbia University Press, 2013.
Edition/Format:   Print book : EnglishView all editions and formats

How regional Italian cuisine became the main ingredient in the nation's political and cultural development.


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Document Type: Book
All Authors / Contributors: Massimo Montanari; Beth Archer Brombert
ISBN: 9780231160841 0231160844
OCLC Number: 963861765
Description: XIV, 106 p. ; 18 cm
Contents: Translator's Preface Preface: Italy and Italians Before There Was an Italy There Was a Europe Italy Is a Network of Cities Models of Cooking Between Unified and Varied Popular Culture and Culture of the Elite People and Products That Travel Preservation and Renewal of Alimentary Identities Macaroni-eaters: How a National Stereotype Arose The Artusian Synthesis The Number of Italians Increases The "Italian Miracle": Between Modernity and Tradition The Invention of Regional Cooking Epilogue: In Search of Home Cooking Related Readings Index
Responsibility: Massimo Montanari ; translated by Beth Archer Brombert.


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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 Read more...

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