Popes, peasants, and shepherds: recipes and lore from Rome and Lazio
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Berkeley
University of California Press
2013
|
| Series: | California studies in food and culture
42 |
| Subjects: | |
| Online Access: | FAW01 FAW02 Volltext |
| Item Description: | A revised and expanded edition of Il Lazio a tavola : Guida gastronomica tra storia e tradizioni, originally published in Italian Print version record |
| Physical Description: | 1 online resource |
| ISBN: | 0520271548 0520955390 9780520271548 9780520955394 |
Staff View
MARC
| LEADER | 00000nmm a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV043032637 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 151120s2013 |||| o||u| ||||||eng d | ||
| 020 | |a 0520271548 |9 0-520-27154-8 | ||
| 020 | |a 0520955390 |9 0-520-95539-0 | ||
| 020 | |a 9780520271548 |9 978-0-520-27154-8 | ||
| 020 | |a 9780520955394 |9 978-0-520-95539-4 | ||
| 035 | |a (OCoLC)824733558 | ||
| 035 | |a (DE-599)BVBBV043032637 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 |a DE-1047 | ||
| 082 | 0 | |a 394.1/20945632 |2 23 | |
| 100 | 1 | |a Zanini De Vita, Oretta |d 1936- |e Verfasser |4 aut | |
| 240 | 1 | 0 | |a Lazio a tavola |
| 245 | 1 | 0 | |a Popes, peasants, and shepherds |b recipes and lore from Rome and Lazio |c Oretta Zanini De Vita ; Translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo |
| 264 | 1 | |a Berkeley |b University of California Press |c 2013 | |
| 300 | |a 1 online resource | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a California studies in food and culture |v 42 | |
| 500 | |a A revised and expanded edition of Il Lazio a tavola : Guida gastronomica tra storia e tradizioni, originally published in Italian | ||
| 500 | |a Print version record | ||
| 505 | 8 | |a The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating jo | |
| 505 | 8 | |a Cover; Title; Copyright; Contents; Foreword; Translator's Preface; Acknowledgments; Introduction; The Agrarian Landscape of the Campagna Romana; The Tiber and Fish in Popular Cooking; Water and Aqueducts; Mills on the Tiber: Bread and Pasta in Rome; Rome and Its Gardens; Sheep, Shepherds, and the Pastoral Kitchen; Roads and Taverns; Fairs and Markets; Roman Carnival; The Jewish Kitchen of the Roman Ghetto; The Papal Table; Giuseppe Gioacchino Belli, Poet of the Roman Kitchen; Hollywood on the Tiber; Traditional Sweets; Olives; Etruscan Lands: Viterbo and Tuscia | |
| 505 | 8 | |a Sabina, Land of Olive Trees and Hill TownsFrom the Castelli to the Ciociaria; Buffalo Country: The Pontine Marshes; Coastal Lazio and the Sea; Recipes; Thoughts on the Interpretation of Italian Recipes; Primi piatti . First Courses; Secondi piatti . Main Dishes; Verdure e legumi . Vegetables and Legumes; Sfizi . Savories; Condimenti . Sauces and Condiments; Dolci . Sweets; Glossary of Terms and Ingredients; Notes; General Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Z; Recipe Index; A; B; C; D; E; F; G; H; I; L; M; N; O; P; Q; R; S; T; U; V; W; Z. | |
| 650 | 7 | |a COOKING / Regional & Ethnic / Italian |2 bisacsh | |
| 650 | 7 | |a COOKING / History |2 bisacsh | |
| 650 | 4 | |a Geschichte | |
| 650 | 4 | |a Food habits |z Italy |z Rome | |
| 650 | 4 | |a Food habits |z Italy |z Lazio | |
| 650 | 4 | |a Cooking |z Italy |z Rome | |
| 650 | 4 | |a Cooking |z Italy |z Lazio | |
| 650 | 4 | |a Italians |x Food | |
| 651 | 4 | |a Italien | |
| 651 | 4 | |a Rom | |
| 856 | 4 | 0 | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=525344 |x Aggregator |3 Volltext |
| 912 | |a ZDB-4-EBA | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-028457287 | ||
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=525344 |l FAW01 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=525344 |l FAW02 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
Record in the Search Index
| _version_ | 1804175390064771072 |
|---|---|
| any_adam_object | |
| author | Zanini De Vita, Oretta 1936- |
| author_facet | Zanini De Vita, Oretta 1936- |
| author_role | aut |
| author_sort | Zanini De Vita, Oretta 1936- |
| author_variant | d v o z dvo dvoz |
| building | Verbundindex |
| bvnumber | BV043032637 |
| collection | ZDB-4-EBA |
| contents | The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating jo Cover; Title; Copyright; Contents; Foreword; Translator's Preface; Acknowledgments; Introduction; The Agrarian Landscape of the Campagna Romana; The Tiber and Fish in Popular Cooking; Water and Aqueducts; Mills on the Tiber: Bread and Pasta in Rome; Rome and Its Gardens; Sheep, Shepherds, and the Pastoral Kitchen; Roads and Taverns; Fairs and Markets; Roman Carnival; The Jewish Kitchen of the Roman Ghetto; The Papal Table; Giuseppe Gioacchino Belli, Poet of the Roman Kitchen; Hollywood on the Tiber; Traditional Sweets; Olives; Etruscan Lands: Viterbo and Tuscia Sabina, Land of Olive Trees and Hill TownsFrom the Castelli to the Ciociaria; Buffalo Country: The Pontine Marshes; Coastal Lazio and the Sea; Recipes; Thoughts on the Interpretation of Italian Recipes; Primi piatti . First Courses; Secondi piatti . Main Dishes; Verdure e legumi . Vegetables and Legumes; Sfizi . Savories; Condimenti . Sauces and Condiments; Dolci . Sweets; Glossary of Terms and Ingredients; Notes; General Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Z; Recipe Index; A; B; C; D; E; F; G; H; I; L; M; N; O; P; Q; R; S; T; U; V; W; Z. |
| ctrlnum | (OCoLC)824733558 (DE-599)BVBBV043032637 |
| dewey-full | 394.1/20945632 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 394 - General customs |
| dewey-raw | 394.1/20945632 |
| dewey-search | 394.1/20945632 |
| dewey-sort | 3394.1 820945632 |
| dewey-tens | 390 - Customs, etiquette, folklore |
| discipline | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03940nmm a2200553zcb4500</leader><controlfield tag="001">BV043032637</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">151120s2013 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0520271548</subfield><subfield code="9">0-520-27154-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0520955390</subfield><subfield code="9">0-520-95539-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780520271548</subfield><subfield code="9">978-0-520-27154-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780520955394</subfield><subfield code="9">978-0-520-95539-4</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)824733558</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043032637</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield><subfield code="a">DE-1047</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">394.1/20945632</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Zanini De Vita, Oretta</subfield><subfield code="d">1936-</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="240" ind1="1" ind2="0"><subfield code="a">Lazio a tavola</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Popes, peasants, and shepherds</subfield><subfield code="b">recipes and lore from Rome and Lazio</subfield><subfield code="c">Oretta Zanini De Vita ; Translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Berkeley</subfield><subfield code="b">University of California Press</subfield><subfield code="c">2013</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">California studies in food and culture</subfield><subfield code="v">42</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">A revised and expanded edition of Il Lazio a tavola : Guida gastronomica tra storia e tradizioni, originally published in Italian</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Print version record</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating jo</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Cover; Title; Copyright; Contents; Foreword; Translator's Preface; Acknowledgments; Introduction; The Agrarian Landscape of the Campagna Romana; The Tiber and Fish in Popular Cooking; Water and Aqueducts; Mills on the Tiber: Bread and Pasta in Rome; Rome and Its Gardens; Sheep, Shepherds, and the Pastoral Kitchen; Roads and Taverns; Fairs and Markets; Roman Carnival; The Jewish Kitchen of the Roman Ghetto; The Papal Table; Giuseppe Gioacchino Belli, Poet of the Roman Kitchen; Hollywood on the Tiber; Traditional Sweets; Olives; Etruscan Lands: Viterbo and Tuscia</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Sabina, Land of Olive Trees and Hill TownsFrom the Castelli to the Ciociaria; Buffalo Country: The Pontine Marshes; Coastal Lazio and the Sea; Recipes; Thoughts on the Interpretation of Italian Recipes; Primi piatti . First Courses; Secondi piatti . Main Dishes; Verdure e legumi . Vegetables and Legumes; Sfizi . Savories; Condimenti . Sauces and Condiments; Dolci . Sweets; Glossary of Terms and Ingredients; Notes; General Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Z; Recipe Index; A; B; C; D; E; F; G; H; I; L; M; N; O; P; Q; R; S; T; U; V; W; Z.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / Regional & Ethnic / Italian</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / History</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Geschichte</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food habits</subfield><subfield code="z">Italy</subfield><subfield code="z">Rome</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food habits</subfield><subfield code="z">Italy</subfield><subfield code="z">Lazio</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield><subfield code="z">Italy</subfield><subfield code="z">Rome</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield><subfield code="z">Italy</subfield><subfield code="z">Lazio</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Italians</subfield><subfield code="x">Food</subfield></datafield><datafield tag="651" ind1=" " ind2="4"><subfield code="a">Italien</subfield></datafield><datafield tag="651" ind1=" " ind2="4"><subfield code="a">Rom</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=525344</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-028457287</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=525344</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=525344</subfield><subfield code="l">FAW02</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| geographic | Italien Rom |
| geographic_facet | Italien Rom |
| id | DE-604.BV043032637 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:15:31Z |
| institution | BVB |
| isbn | 0520271548 0520955390 9780520271548 9780520955394 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028457287 |
| oclc_num | 824733558 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 online resource |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | University of California Press |
| record_format | marc |
| series2 | California studies in food and culture |
| spelling | Zanini De Vita, Oretta 1936- Verfasser aut Lazio a tavola Popes, peasants, and shepherds recipes and lore from Rome and Lazio Oretta Zanini De Vita ; Translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo Berkeley University of California Press 2013 1 online resource txt rdacontent c rdamedia cr rdacarrier California studies in food and culture 42 A revised and expanded edition of Il Lazio a tavola : Guida gastronomica tra storia e tradizioni, originally published in Italian Print version record The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating jo Cover; Title; Copyright; Contents; Foreword; Translator's Preface; Acknowledgments; Introduction; The Agrarian Landscape of the Campagna Romana; The Tiber and Fish in Popular Cooking; Water and Aqueducts; Mills on the Tiber: Bread and Pasta in Rome; Rome and Its Gardens; Sheep, Shepherds, and the Pastoral Kitchen; Roads and Taverns; Fairs and Markets; Roman Carnival; The Jewish Kitchen of the Roman Ghetto; The Papal Table; Giuseppe Gioacchino Belli, Poet of the Roman Kitchen; Hollywood on the Tiber; Traditional Sweets; Olives; Etruscan Lands: Viterbo and Tuscia Sabina, Land of Olive Trees and Hill TownsFrom the Castelli to the Ciociaria; Buffalo Country: The Pontine Marshes; Coastal Lazio and the Sea; Recipes; Thoughts on the Interpretation of Italian Recipes; Primi piatti . First Courses; Secondi piatti . Main Dishes; Verdure e legumi . Vegetables and Legumes; Sfizi . Savories; Condimenti . Sauces and Condiments; Dolci . Sweets; Glossary of Terms and Ingredients; Notes; General Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Z; Recipe Index; A; B; C; D; E; F; G; H; I; L; M; N; O; P; Q; R; S; T; U; V; W; Z. COOKING / Regional & Ethnic / Italian bisacsh COOKING / History bisacsh Geschichte Food habits Italy Rome Food habits Italy Lazio Cooking Italy Rome Cooking Italy Lazio Italians Food Italien Rom http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=525344 Aggregator Volltext |
| spellingShingle | Zanini De Vita, Oretta 1936- Popes, peasants, and shepherds recipes and lore from Rome and Lazio The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating jo Cover; Title; Copyright; Contents; Foreword; Translator's Preface; Acknowledgments; Introduction; The Agrarian Landscape of the Campagna Romana; The Tiber and Fish in Popular Cooking; Water and Aqueducts; Mills on the Tiber: Bread and Pasta in Rome; Rome and Its Gardens; Sheep, Shepherds, and the Pastoral Kitchen; Roads and Taverns; Fairs and Markets; Roman Carnival; The Jewish Kitchen of the Roman Ghetto; The Papal Table; Giuseppe Gioacchino Belli, Poet of the Roman Kitchen; Hollywood on the Tiber; Traditional Sweets; Olives; Etruscan Lands: Viterbo and Tuscia Sabina, Land of Olive Trees and Hill TownsFrom the Castelli to the Ciociaria; Buffalo Country: The Pontine Marshes; Coastal Lazio and the Sea; Recipes; Thoughts on the Interpretation of Italian Recipes; Primi piatti . First Courses; Secondi piatti . Main Dishes; Verdure e legumi . Vegetables and Legumes; Sfizi . Savories; Condimenti . Sauces and Condiments; Dolci . Sweets; Glossary of Terms and Ingredients; Notes; General Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Z; Recipe Index; A; B; C; D; E; F; G; H; I; L; M; N; O; P; Q; R; S; T; U; V; W; Z. COOKING / Regional & Ethnic / Italian bisacsh COOKING / History bisacsh Geschichte Food habits Italy Rome Food habits Italy Lazio Cooking Italy Rome Cooking Italy Lazio Italians Food |
| title | Popes, peasants, and shepherds recipes and lore from Rome and Lazio |
| title_alt | Lazio a tavola |
| title_auth | Popes, peasants, and shepherds recipes and lore from Rome and Lazio |
| title_exact_search | Popes, peasants, and shepherds recipes and lore from Rome and Lazio |
| title_full | Popes, peasants, and shepherds recipes and lore from Rome and Lazio Oretta Zanini De Vita ; Translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo |
| title_fullStr | Popes, peasants, and shepherds recipes and lore from Rome and Lazio Oretta Zanini De Vita ; Translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo |
| title_full_unstemmed | Popes, peasants, and shepherds recipes and lore from Rome and Lazio Oretta Zanini De Vita ; Translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo |
| title_short | Popes, peasants, and shepherds |
| title_sort | popes peasants and shepherds recipes and lore from rome and lazio |
| title_sub | recipes and lore from Rome and Lazio |
| topic | COOKING / Regional & Ethnic / Italian bisacsh COOKING / History bisacsh Geschichte Food habits Italy Rome Food habits Italy Lazio Cooking Italy Rome Cooking Italy Lazio Italians Food |
| topic_facet | COOKING / Regional & Ethnic / Italian COOKING / History Geschichte Food habits Italy Rome Food habits Italy Lazio Cooking Italy Rome Cooking Italy Lazio Italians Food Italien Rom |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=525344 |
| work_keys_str_mv | AT zaninidevitaoretta lazioatavola AT zaninidevitaoretta popespeasantsandshepherdsrecipesandlorefromromeandlazio |