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Author: Emilia Salerno Fusco
Publisher: AuthorHouse
ISBN: 1546207864
Category : Cooking
Languages : en
Pages : 390
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Book Description
Calabrian Kitchen contains recipes of authentic, healthy Calabrian cooking passed from generation to generation. Emilia, the author, has been cooking since she was ten and still makes daily meals for her husband and often her children and grandchildren. The book is easy to read and encourages cooks to enjoy their kitchens!
Author: Emilia Salerno Fusco
Publisher: AuthorHouse
ISBN: 1546207864
Category : Cooking
Languages : en
Pages : 390
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Book Description
Calabrian Kitchen contains recipes of authentic, healthy Calabrian cooking passed from generation to generation. Emilia, the author, has been cooking since she was ten and still makes daily meals for her husband and often her children and grandchildren. The book is easy to read and encourages cooks to enjoy their kitchens!
Author: Valentina Oliveri
Publisher:
ISBN: 9788895218700
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Calabria in Cucina" contains authentic, regional recipes, as well as local food traditions and classic wine from the Sila Mountain range to the white cliffs of the Vaticano Cape, close to Tropea. The easy-to-follow recipes are written by Chef Valentina Oliveri, owner of the restaurant L'Elibelinde, based in Rende (Cosenza).
Author: Mary Amabile Palmer
Publisher:
ISBN: 9780517199183
Category : Calabria (Italy)
Languages : it
Pages : 320
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Book Description
Author: Mary Amabile Palmer
Publisher:
ISBN: 9780781810500
Category : Cookery
Languages : en
Pages : 0
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Book Description
"Cucina di Calabria" is the first cookbook ever devoted to the distinctive, lusty food of Calabria, the toe of the Italian boot. More than 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. The recipes are interwoven with anecdotes about Calabrian culture and history, traditions and festivals. Line art & photos.
Author: Rosetta Costantino
Publisher: W. W. Norton & Company
ISBN: 0393065162
Category : Cooking
Languages : en
Pages : 417
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Book Description
The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.
Author: Barbara Gabriella Renzi
Publisher: Cambridge Scholars Publishing
ISBN: 1527527670
Category : Language Arts & Disciplines
Languages : en
Pages : 350
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Book Description
This Italian textbook is divided into two parts. The first consists of texts and dialogues, which help the reader to have fun while learning Italian. This section is also peppered with grammar lessons. The second part uses a number of photos, which encourage students to speak about what they see. Its topics are culturally interesting, and include cities to visit, recipes and small biographies of famous Italian poets and writers. As such, the book is suitable for students who are at beginner and post-beginner levels; in other words, A1, A2, B1, and B2. Students of the latter level can use the first two parts of the book to revise what they have studied in the past and the third part to improve their vocabulary and their reading skills. One of the strengths of this book is in its recordings, which used several people with a range of different accents. Such variety of accents and voices represents a good training tool for the student of Italian. The book also includes contributions from Michela Dettori, Michela Esposito, Elsa Musacchio, Davide Renzi, Lea De Negri, Denise Pellini, Maria Andreana Deiana, Lia Renzi, Clara Lucci and Flavia Rovella, which serve to make it unique and interesting.
Author: Simone Cinotto
Publisher: University of Illinois Press
ISBN: 0252095014
Category : Social Science
Languages : en
Pages : 313
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Book Description
Best Food Book of 2014 by The Atlantic Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children. From generational conflicts resolved around the family table to a vibrant food-based economy of ethnic producers, importers, and restaurateurs, food was essential to the creation of an Italian American identity. Italian American foods offered not only sustenance but also powerful narratives of community and difference, tradition and innovation as immigrants made their way through a city divided by class conflict, ethnic hostility, and racialized inequalities. Drawing on a vast array of resources including fascinating, rarely explored primary documents and fresh approaches in the study of consumer culture, Cinotto argues that Italian immigrants created a distinctive culture of food as a symbolic response to the needs of immigrant life, from the struggle for personal and group identity to the pursuit of social and economic power. Adding a transnational dimension to the study of Italian American foodways, Cinotto recasts Italian American food culture as an American "invention" resonant with traces of tradition.
Author: Mark I. Choate
Publisher: Harvard University Press
ISBN: 0674271424
Category : History
Languages : en
Pages : 340
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Book Description
Between 1880 and 1915, thirteen million Italians left their homeland, launching the largest emigration from any country in recorded world history. As the young Italian state struggled to adapt to the exodus, it pioneered the establishment of a “global nation”—an Italy abroad cemented by ties of culture, religion, ethnicity, and economics. In this wide-ranging work, Mark Choate examines the relationship between the Italian emigrants, their new communities, and their home country. The state maintained that emigrants were linked to Italy and to one another through a shared culture. Officials established a variety of programs to coordinate Italian communities worldwide. They fostered identity through schools, athletic groups, the Dante Alighieri Society, the Italian Geographic Society, the Catholic Church, Chambers of Commerce, and special banks to handle emigrant remittances. But the projects aimed at binding Italians together also raised intense debates over priorities and the emigrants’ best interests. Did encouraging loyalty to Italy make the emigrants less successful at integrating? Were funds better spent on supporting the home nation rather than sustaining overseas connections? In its probing discussion of immigrant culture, transnational identities, and international politics, this fascinating book not only narrates the grand story of Italian emigration but also provides important background to immigration debates that continue to this day.
Author: Igor and Pollock De Garine
Publisher: Routledge
ISBN: 1134316143
Category : Health & Fitness
Languages : en
Pages : 349
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Book Description
This collection of essays examines obesity not as an objective medical or psychological problem, but as a subjective social and cultural phenomenon. The contributors take a cross-cultural perspective, examining both the negative casting of obesity in developed countries and the traditional view of obesity as a positive characteristic in subsistence societies which is threatened by the dominance of Western culture.
Author: Viana La Place
Publisher: Grub Street Publishers
ISBN: 1909808873
Category : Cooking
Languages : en
Pages : 319
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Book Description
“A wonderful cookbook with the very best authentic Italian recipes . . . Flick through it and you can feel immediately transported to a table under an olive tree” (The Sunday Tribune). Named One of the Top 100 Cookbooks of the Last 25 Years by Cooking Light! Verdura has become a classic that readers turn to as their vegetable cooking bible—with irresistible recipes representing the best of the Italian approach to vegetable preparation, an earthy yet spirited technique that celebrates fresh ingredients simply treated. Contending that eating well-prepared vegetables helps us to appreciate life’s natural cycles, Viana La Place presents recipes for antipastos, salads, soups, sandwiches, pasta, risottos, pizzas, and much more. The vegetables she explores run from the familiar—artichokes, aubergines, radicchio—to the more exotic, such as chayote, cardoons, and brocciflower. (Sautée her cauliflower-broccoli hybrid in garlic and oil—then top it with pungent provolone!) Other recipes, such as Soup of Dried Broad Beans with Fresh Fennel; Fettucine with Peas, Spring Onions, and Mint; Grilled Bread with Raw Mushroom Salad; and Baked Red Pepper Fritatta; give further evidence of the author’s original yet thoughtful way with the earth’s bounty. Desserts are also included, among them Watermelon with Bittersweet Chocolate Shavings; Grilled Figs with Honey and Walnuts; and Lemon Granita and Brioches. With a vegetable and herb guide and an ingredient glossary, Verdura provides comprehensive information while exciting the palate.
