Al dente : a history of food in Italy
著者
書誌事項
Al dente : a history of food in Italy
(Foods and nations)
Reaktion Books, 2014
大学図書館所蔵 全4件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Bibliography: p. 303-319
Includes index
内容説明・目次
内容説明
Pasta, pizza, parmesan cheese - we have Italy to thank for some of our favourite foods. Home to a dazzling array of wines, cheeses, breads, vegetables and salamis, Italy has become a mecca for foodies. Outside Italy, cities around the world are home to Michelin-starred Italian restaurants and television chefs extol the virtues of Italian cuisine, presenting it as a model of fresh and healthy eating. Taking readers across the country's regions and beyond, Al Dente explores how Italy's cuisines became what they are today. For centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions and an unfavourable agricultural environment. Lacking meat and dairy, Italy developed foodways that depended on grains, legumes and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. The last half century has seen new packaging, conservation techniques, industrial mass production and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country's population thinks about food.
Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating history of what is perhaps the world's favourite cuisine.
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