Italian cuisine: a cultural history
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English Italian |
| Veröffentlicht: |
New York
Columbia University Press
[2003]
|
| Schriftenreihe: | Arts and traditions of the table
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XX, 348 Seiten Illustrationen |
| ISBN: | 9780231122320 0231122322 |
Internformat
MARC
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| 650 | 4 | |a Geschichte | |
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Datensatz im Suchindex
| _version_ | 1820150815162105856 |
|---|---|
| adam_text |
CONTENTS
Series Editor's Preface xi
Introduction: Identity as Exchange xiii
CHAPTER ONE
Italy: A Physical and Mental Space 1
Mare Nostrum 1
From the Mediterranean to Europe 2
From Europe to Italy 5
The Fifteenth-Century Definition of the “Italian” Model 9
“Lists of Things Generally Used in Italy” ıı
Itineraries 16
Toward Regionalization 20
Municipal Recipe Collections 23
Artusi and National-Regional Cuisine 26
The Mediterranean Again 30
CHAPTER TWO
The Italian Way of Eating 35
Flavors and Fragrances from the Vegetable Garden 35
Polenta, Soup, and Dumplings 44
The Invention of Pasta 51
Torte and Tortelli 57
The Pleasure of Meat 63
Eating “Lean” Food: The Liturgical Calendar and the Cooking of Fish 69
Milk Products 74
Eggs 77
Cooked Food and Preserved Food 77
A New Sense of Typicality 80
viii CONTENTS
CHAPTER THREE
The Formation of Taste 84
Flavor and Taste 84
The Culture of Artifice 86
The Legacy of Rome 87
The Arabs: Innovation and Continuity 89
Spices go
Sweet, Sour, and Sweet-and-Sour 93
The Triumph of Sugar 96
The Humanists, Antiquity, and “Modernity” 98
The Flavor of Salt 100
Oil, Lard, and Butter 100
The Italian Model and the French “Revolution” 106
“Waters, Cordials, Sorbets, and Ice Creams” 110
Can One Cook Without Spices? 111
‘Toward the Development of a National Taste us
CHAPTER FOUR
The Sequence of Dishes 121
The Galenic Cook 121
“The Things That Should Be Eaten First” 124
The Meager Repast 129
Organizing and Presenting the Banquet 133
The Choice of Wine 137
The Bourgeoisie Cuts Back 142
‘The Death of the Appetizer and the Resurrection of Cheese 146
The Single Dish 15
CHAPTER FIVE
Communicating Food: The Recipe Collection 155
The Book 155
Title, Frontispiece, and Portrait 160
Dedications and Tributes 166
The Organization of Contents and Indexes 170
The Recipe 174
The Menu 181
CHAPTER SIX
The Vocabulary of Food 187
A Chronological Outline 187
Latin 188
CONTENTS
1X
The Vernacular 193
Franco-ltalian 197
Order and Cleanliness 202
Linguistic Autarchy 204
Italian in the Kitchens of Babel 208
CHAPTER SEVEN
The Cook, the Innkeeper, and the Woman of the House 212
Recorded Lives 212
The Kitchen “Brigade” 216
Costume and Custom 222
The New Innkeeper 226
From Housewife to Female Cook 233
CHAPTER EIGHT
Science and Technology in the Kitchen 243
Tradition and Progress 243
The Pope’s Saucepans 246
A Virtual Discovery: The Pressure Cooker 249
Artificial Refrigeration 251
Appert in Italy: The Flavor of Preserved Foods 252
The Oven, the Sorbet Maker, and Simple Machines 258
Metal Alloys and Ice Cubes 261
The Magic Formula 267
CHAPTER NINE
Toward a History of the Appetite 273
The Hearty Eater 273
To Stimulate the Appetite 276
“Indigestion Does No Harm to Peasants” 282
The Diet of the Literary Man 284
The Bourgeois Belly 288
Down with Pasta! 293
The Repression of the Body and the Virtual Dish 298
Notes 303
Bibliography 325
Index 335 |
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| author | Capatti, Alberto Montanari, Massimo 1949- |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
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| dewey-search | 641.5945/09 |
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| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
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| geographic | Italia - Vida social y costumbres Italien Italy Social life and customs Italien (DE-588)4027833-5 gnd |
| geographic_facet | Italia - Vida social y costumbres Italien Italy Social life and customs |
| id | DE-604.BV019366610 |
| illustrated | Illustrated |
| indexdate | 2025-01-02T15:18:04Z |
| institution | BVB |
| isbn | 9780231122320 0231122322 |
| language | English Italian |
| lccn | 2003044009 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-012830196 |
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| owner | DE-703 DE-384 |
| owner_facet | DE-703 DE-384 |
| physical | XX, 348 Seiten Illustrationen |
| publishDate | 2003 |
| publishDateSearch | 2003 |
| publishDateSort | 2003 |
| publisher | Columbia University Press |
| record_format | marc |
| series2 | Arts and traditions of the table |
| spelling | Capatti, Alberto Verfasser aut Cucina italiana Italian cuisine a cultural history Alberto Capatti & Massimo Montanari New York Columbia University Press [2003] XX, 348 Seiten Illustrationen txt rdacontent n rdamedia nc rdacarrier Arts and traditions of the table Includes bibliographical references and index Geschichte gnd rswk-swf Cocina italiana - Historia Gastronomie gtt Socioculturele factoren gtt Alltag, Brauchtum Geschichte Cookery, Italian History Food habits Italy History Gastronomy History Kochen (DE-588)4031445-5 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Ernährungsgewohnheit (DE-588)4136846-0 gnd rswk-swf Geschichte (DE-588)4020517-4 gnd rswk-swf Italia - Vida social y costumbres Italien Italy Social life and customs Italien (DE-588)4027833-5 gnd rswk-swf Italien (DE-588)4027833-5 g Kochen (DE-588)4031445-5 s Geschichte z DE-604 Ess- und Trinksitte (DE-588)4015556-0 s Ernährungsgewohnheit (DE-588)4136846-0 s Geschichte (DE-588)4020517-4 s 1\p DE-604 2\p DE-604 Montanari, Massimo 1949- Verfasser (DE-588)120296675 aut HEBIS Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012830196&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Capatti, Alberto Montanari, Massimo 1949- Italian cuisine a cultural history Cocina italiana - Historia Gastronomie gtt Socioculturele factoren gtt Alltag, Brauchtum Geschichte Cookery, Italian History Food habits Italy History Gastronomy History Kochen (DE-588)4031445-5 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd Geschichte (DE-588)4020517-4 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4015556-0 (DE-588)4136846-0 (DE-588)4020517-4 (DE-588)4027833-5 |
| title | Italian cuisine a cultural history |
| title_alt | Cucina italiana |
| title_auth | Italian cuisine a cultural history |
| title_exact_search | Italian cuisine a cultural history |
| title_full | Italian cuisine a cultural history Alberto Capatti & Massimo Montanari |
| title_fullStr | Italian cuisine a cultural history Alberto Capatti & Massimo Montanari |
| title_full_unstemmed | Italian cuisine a cultural history Alberto Capatti & Massimo Montanari |
| title_short | Italian cuisine |
| title_sort | italian cuisine a cultural history |
| title_sub | a cultural history |
| topic | Cocina italiana - Historia Gastronomie gtt Socioculturele factoren gtt Alltag, Brauchtum Geschichte Cookery, Italian History Food habits Italy History Gastronomy History Kochen (DE-588)4031445-5 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd Geschichte (DE-588)4020517-4 gnd |
| topic_facet | Cocina italiana - Historia Gastronomie Socioculturele factoren Alltag, Brauchtum Geschichte Cookery, Italian History Food habits Italy History Gastronomy History Kochen Ess- und Trinksitte Ernährungsgewohnheit Italia - Vida social y costumbres Italien Italy Social life and customs |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012830196&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT capattialberto cucinaitaliana AT montanarimassimo cucinaitaliana AT capattialberto italiancuisineaculturalhistory AT montanarimassimo italiancuisineaculturalhistory |