La cucina italiana: storia di una cultura
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | Italian |
| Veröffentlicht: |
Roma
Laterza
2008
|
| Ausgabe: | 3. ed. |
| Schriftenreihe: | Economica Laterza
369 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | A. Capatti teaches at the University of Pollanzo; M. Montanari teaches at the University of Bologna. - Contains bibliography, bibliographical references, notes (p. 355- 381) and name index. - First publ. 1999. - Hier auch später erschienene, unveränderte Nachdrucke. |
| Beschreibung: | xvi, 408 Seiten Illustrationen 21 cm |
| ISBN: | 9788842076759 |
Internformat
MARC
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| 245 | 1 | 0 | |a La cucina italiana |b storia di una cultura |c Alberto Capatti ; Massimo Montanari |
| 250 | |a 3. ed. | ||
| 264 | 1 | |a Roma |b Laterza |c 2008 | |
| 300 | |a xvi, 408 Seiten |b Illustrationen |c 21 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
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| 490 | 1 | |a Economica Laterza |v 369 | |
| 500 | |a A. Capatti teaches at the University of Pollanzo; M. Montanari teaches at the University of Bologna. - Contains bibliography, bibliographical references, notes (p. 355- 381) and name index. - First publ. 1999. - Hier auch später erschienene, unveränderte Nachdrucke. | ||
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Datensatz im Suchindex
| _version_ | 1820158249484156928 |
|---|---|
| adam_text |
INDICE DEL VOLUME
Introduzione. L'identità come scambio
I.
L'Italia, uno spazio fisico e mentale
1.
«Mare
nostrum», p.
З
- 2.
Dal Mediterraneo all'Europa, p.
4 -
3.
Dall'Europa all'Italia, p.
8 - 4.
La definizione quattrocentesca
del «modello italiano», p.
13 - 5.
«Liste delle cose, le quali gene¬
ralmente s'usano in Italia», p.
15 - 6.
Itinerari,
p.
22 - 7.
Verso la
regionalizzazione, p.
25 - 8.
I
ricettari municipali, p.
29 - 9. Ar-
tusi
e la cucina regional-nazionale, p.
33 - 10.
Ancora il Mediter¬
raneo, p.
36
II.
Mangiare all'italiana
1.
Sapori e profumi dell'orto, p.
41 - 2.
Polenta, minestre, gnocchi,
p.
51 - 3.
L'invenzione della pasta, p.
59 - 4.
Torte e tortelli, p.
67 -
5.
Il piacere della carne, p.
74 - 6.
Mangiare di magro: tempi litur¬
gici e cucina di pesce, p.
82 - 7.
Lavori di latte, p.
88 - 8.
Uova, p.
90
- 9.
Cucina e conserva, p.
91 -10.
Una tipicità nuova, p.
95
III. La formazione del gusto
I.
Sapore e gusto, p.
99 - 2.
La cultura dell'artificio, p.
101 - 3.
L'e¬
redità romana, p.
103 - 4.
Gli arabi: innovazione e continuità, p.
106
- 5.
Spezie, p.
107 - 6.
Agro, dolce, agrodolce, p. Ili
- 7.
Il trionfo
dello zucchero, p.
114 - 8.
Gli umanisti, l'antico, la «modernità»,
p.
117 - 9.
Sapore di sale, p.
119 - 10.
Olio, lardo, burro, p.
120 -
II.
Il modello italiano e la «rivoluzione» francese, p.
126-12.
«Ac¬
que, liquori, sorbetti, gelati», p.
131 -13.
Si può cucinare senza spe¬
zie?, p.
132 - 14.
Verso un gusto nazionale, p.
138
IV.
L'ordine delle vivande
1.
Il cuoco galenico, p.
145 - 2.
«Quali cose si debbano mangia¬
re per prime», p.
149 - 3.
La parca mensa, p.
155 - 4.
Imbandi¬
gioni e servizi, p.
160 - 5.
La scelta del vino, p.
166 - 6.
La «ri-
duzione»
borghese,
p.
171 - 7.
La morte dell'antipasto e la resur¬
rezione del formaggio, p.
174 - 8.
Il piatto unico, p.
180
V.
Comunicare la cucina:
і
ricettari
185
1.
Il libro, p.
185 - 2.
Titolo, frontespizio, ritratto, p.
190 - 3.
De¬
diche e omaggi, p.
196 - 4.
Ordine delle materie e indici, p.
202
- 5.
La ricetta, p.
206 - 6.
Il menù, p.
214
VI. Le parole del cibo
221
1.
Linee guida per una cronologia, p.
221 - 2.
In latino, p.
223 -
3.
In volgare, p.
227 - 4.
Il franco-italiano, p.
233 - 5.
Ordine e
pulizia, p.
237 - 6.
Autarchia linguistica, p.
240 - 7.
L'italiano nel¬
le cucine di Babele, p.
245
VII. Il cuoco, l'oste e la massaia
249
1.
La vita scritta, p.
249 -2.
La brigata, p.
254 -3.
Abito e costume,
p.
260 - 4.
L'oste nuovo, p.
265 - 5.
Da massaia a cuciniera, p.
273
VIII.
Scienza e tecnica in cucina
285
1.
Fra consuetudine e progresso, p.
285 - 2.
Le pentole del papa,
p.
289 - 3.
La scoperta virtuale: la pentola a vapore, p.
292 - 4.
Il
freddo artificiale, p.
295 - 5.
Appert
in Italia. Il gusto della con¬
serva, p.
296 - 6.
Forno, sorbettiera e macchine semplici, p.
302
- 7.
Leghe metalliche e cubetti di ghiaccio, p.
306 - 8.
La formu¬
la magica, p.
313
IX.
Per una storia dell'appetito
321
1.
Il grande mangiatore, p.
321 - 2.
Stimolare l'appetito, p.
324 -
3.
«Ai contadini, l'indigestione non nuoce», p.
331 - 4.
La dieta del
letterato, p.
335 - 5.
La pancia borghese, p.
338 - 6.
Abbasso la pa¬
stasciutta!
,
p.
345 - 7.
Il corpo rimosso e il piatto virtuale, p.
350
Note
' 355
Riferimenti bibliografici
383
Indice dei nomi
401 |
| any_adam_object | 1 |
| author | Capatti, Alberto Montanari, Massimo 1949- |
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| classification_rvk | IS 1090 LC 17255 |
| ctrlnum | (ItFiC)05260744 (OCoLC)705755788 (DE-599)BVBBV036627807 |
| discipline | Romanistik Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| edition | 3. ed. |
| format | Book |
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| isbn | 9788842076759 |
| language | Italian |
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| spelling | Capatti, Alberto Verfasser aut La cucina italiana storia di una cultura Alberto Capatti ; Massimo Montanari 3. ed. Roma Laterza 2008 xvi, 408 Seiten Illustrationen 21 cm txt rdacontent n rdamedia nc rdacarrier Economica Laterza 369 A. Capatti teaches at the University of Pollanzo; M. Montanari teaches at the University of Bologna. - Contains bibliography, bibliographical references, notes (p. 355- 381) and name index. - First publ. 1999. - Hier auch später erschienene, unveränderte Nachdrucke. 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 Italien (DE-588)4027833-5 gnd rswk-swf Italien (DE-588)4027833-5 g Kochen (DE-588)4031445-5 s Geschichte (DE-588)4020517-4 s DE-604 Ess- und Trinksitte (DE-588)4015556-0 s Ernährungsgewohnheit (DE-588)4136846-0 s Montanari, Massimo 1949- Verfasser (DE-588)120296675 aut Economica Laterza 369 (DE-604)BV010199047 369 Digitalisierung UB Passau application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020547692&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Capatti, Alberto Montanari, Massimo 1949- La cucina italiana storia di una cultura Economica Laterza 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 | La cucina italiana storia di una cultura |
| title_auth | La cucina italiana storia di una cultura |
| title_exact_search | La cucina italiana storia di una cultura |
| title_full | La cucina italiana storia di una cultura Alberto Capatti ; Massimo Montanari |
| title_fullStr | La cucina italiana storia di una cultura Alberto Capatti ; Massimo Montanari |
| title_full_unstemmed | La cucina italiana storia di una cultura Alberto Capatti ; Massimo Montanari |
| title_short | La cucina italiana |
| title_sort | la cucina italiana storia di una cultura |
| title_sub | storia di una cultura |
| topic | 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 | Kochen Ess- und Trinksitte Ernährungsgewohnheit Geschichte Italien |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020547692&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV010199047 |
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