How Italian food conquered the world / John F. Mariani ; foreword by Lidia Bastianich.
Material type: TextPublisher: New York : Palgrave Macmillan, [2011]Copyright date: ©2011Edition: First editionDescription: x, 270 pages, 8 unnumbered pages of plates : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 0230104398
- 9780230104396
- 641.5945 22
- TX723 .M328185 2011
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5945 MAR (Browse shelf(Opens below)) | 1 | Available | A502444B |
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641.5945 MAN Fresh from Italy : Italian cooking for the Australian kitchen / | 641.5945 MAR Da Silvano cookbook : simple secrets from New York's favorite Italian restaurant / | 641.5945 MAR The futurist cookbook / | 641.5945 MAR How Italian food conquered the world / | 641.5945 NES The kitchenary : dictionary and philosophy of Italian cooking = Il cucinario: dizionario e filosofia della cucina Italiana / | 641.5945 PIA Mangiare italiano / | 641.5945 REC Recipes from an Italian summer / |
Includes bibliographical references and index.
A plate of soup surrounded by too many spoons -- The great escape -- Feeding the americani -- The new way of the Old World -- The good, the bad, and the delicious -- Il boom and la dolce vita -- This Italian thing -- Stirrings -- Simmerings -- From Dago red to super Tuscan -- Breaking away -- Coming to a boil -- A new respect -- No more excuses -- Flash in the pan -- Trattoria mania -- Salute! -- Alta cucina -- Mondo italiano -- Coda.
"From what we cook at home to the restaurants where we dine, Italian food is the world's most popular cuisine. Not so long ago, however, Italian food was regarded as poor man's gruel--little more than pizza, macaroni and sauce, and red wines in a box. Here, John Mariani shows how Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture and how it became a global obsession. He begins with Greek, Roman, and Middle Eastern culinary traditions that existed before the boot-shaped peninsula was even called "Italy," Mariani then takes readers on a journey through Europe and across the ocean to America--alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs"--Page 2 of cover.
Machine converted from AACR2 source record.
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