Delizia!: The Epic History of the Italians and Their FoodSceptre, 2007 - 404 sivua We are all familiar with the 'Chianti-shire' image of Italian food: the rural trattoria set in an olive grove; the hams suspended from the rafters of a farmhouse kitchen; the sun-weathered old peasant with a twinkle in his eye; the big, noisy family at the table under the grape vine. Yet that image is a nostalgic fantasy invented in the 1980s. Tuscany has become a gastronomic theme park. It is Italy for people - including Italians - who don't understand the real Italy. In The Italians and Their Food, John Dickie, author of the acclaimed international bestseller Cosa Nostra, takes us on a wonderfully entertaining, revelatory journey to explore how Italian food is not from the country but the city. Over two thousand years, Italy's cities have been where the power, the wealth, the expertise, the ingredients, the consumers, and the markets have been concentrated. The peasants of the regions were left to exist on bread and appetite, as they used to complain. It is no coincidence that so many Italian foods are named after cities: prosciutto di Parma, bistecca alla fiorentina, carciofi alla romana, risotto alla milanese, . research which was such a great feature of Cosa Nostra, John Dickie's The Italians and Their Food is as entertaining and easily digestible a book as you could wish to consume |
Muita painoksia - Näytä kaikki
Delizia!: The Epic History of the Italians and Their Food John Dickie Esikatselu ei käytettävissä - 2008 |