000			03266cam a22004338a 4500
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008			030304s2003 nyu b 001 0 eng
010			_a 2003044009
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020			_a0231122322 (alk. paper)
035			_a(ATU)b10812222
035			_a(DLC) 2003044009
035			_a(OCoLC)51817287
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050	0	0	_aTX723 _b.C28313 2003
082	0	0	_a641.594509 _221
100	1		_aCapatti, Alberto, _d1944- _9413127
240	1	0	_aCucina italiana. _lEnglish
245	1	0	_aItalian cuisine : _ba cultural history / _cAlberto Capatti and Massimo Montanari ; translated by Aine O'Healy.
263			_a0308
264		1	_aNew York : _bColumbia University Press, _c2003.
300			_axx, 348 p. : _bill. ; _c24 cm.
490	1		_aArts and traditions of the table
504			_aIncludes bibliographical references and index.
505	0	0	_tIntroduction: Identity as Exchange -- _gCh. 1. _tItaly: A Physical and Mental Space -- _gCh. 2. _tThe Italian Way of Eating -- _gCh. 3. _tThe Formation of Taste -- _gCh. 4. _tThe Sequence of Dishes -- _gCh. 5. _tCommunicating Food: The Recipe Collection -- _gCh. 6. _tThe Vocabulary of Food -- _gCh. 7. _tThe Cook, the Innkeeper, and the Woman of the House -- _gCh. 8. _tScience and Technology in the Kitchen -- _gCh. 9. _tToward a History of the Appetite.
520	1		_a"Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot; Italians invented the practice of chilling drinks and may have invented ice cream; Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat; and salad was a distinctive aspect of the Italian meal as early as the sixteenth century." "The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today."--BOOK JACKET.
650		0	_aCooking, Italian _xHistory _9653048
650		0	_aGastronomy _xHistory _9373858
651		0	_aItaly _xSocial life and customs _9500890
700	1		_aMontanari, Massimo, _d1949- _9405761
830		0	_aArts and traditions of the table. _91024869
907			_a.b10812222 _b06-08-19 _c27-10-15
942			_cB
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