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Author: John Dickie
Publisher: Simon and Schuster
ISBN: 1416554009
Category : History
Languages : en
Pages : 393
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Book Description
Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.
Author: John Dickie
Publisher: Simon and Schuster
ISBN: 1416554009
Category : History
Languages : en
Pages : 393
Get Book Here
Book Description
Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.
Author: Marco Delizia
Publisher:
ISBN: 9781560972358
Category : Erotic comic books, strips, etc
Languages : en
Pages : 101
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Book Description
Author: Alberto Capatti
Publisher: Columbia University Press
ISBN: 0231509049
Category : Cooking
Languages : en
Pages : 369
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Book Description
Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. 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: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o 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.
Author: Julie Jones
Publisher: Jacqui Small
ISBN: 1911127640
Category : Cooking
Languages : en
Pages : 275
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Book Description
Baking became a form of therapy for Julie when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time. Her devoted followers regularly send supportive messages and photos of their own bakes. Her effortless style and amazing skills encourage everyday bakers to aspire to go ‘one step beyond’ and create something beautiful and imaginative. Using natural and colorful ingredients, considered decoration, and beautiful pastry designs, Julie Jones provides ideas on how to make bakes that beg to be presented in a way that feeds your soul as well as your stomach. Across the 175+, heavily illustrated pages, you’ll find chapters on: Fruit Tarts and Pies, containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques Cakes, Bakes and Treats, with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time Bread and Yeasted Dough, with trampoline bread and grissini Chocolate, including a stunning triple chocolate celebration cake and chocolate ganache Desserts, with delizia di limone and a meringue sharing nest wreath Weekend Breakfast and Brunch, with banana, pecan, and chocolate muffins and fluffy pancakes.
Author: United States. Army. Infantry Regiment, 332nd. Company D, (1917-1919)
Publisher:
ISBN:
Category : World War, 1914-1918
Languages : en
Pages : 90
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Book Description
Author: John Dickie
Publisher: Hachette UK
ISBN: 1473658217
Category : History
Languages : en
Pages : 472
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Book Description
'Convincingly researched and thoroughly entertaining' - Wall Street Journal THE TIMES BEST BOOKS OF 2020 'This book shows that, despite rumours of demon dwarfs, piano-playing crocodiles and world domination, the real story of the Freemasons is one of male eccentricity.' 'The Craft is a superb book that often reads like an adventure novel. It's informative, fascinating and often very funny. The depth of research is awe-inspiring, but what really makes this book is the author's visceral understanding of what constitutes a good story.' - The Times Book of the Week '[John Dickie] takes on this sensational subject with a wry turn of phrase and the cool judgment of a fine historian... I enjoyed this book enormously. Dickie's gaze is both wide and penetrating. He makes a persuasive case for masonry's historic importance.' - Dominic Sandbrook, Sunday Times 'The Craft is a shadow history of modernity. Though more sober than most lodge meetings, it is, like its subject, ingenious and frequently bizarre... The Craft is well-crafted and sensible, making good use of English archives which have only recently been opened.' - Spectator *** Insiders call it 'the Craft'. To the rest of us, Freemasonry is mysterious and suspect. Yet its story is peopled by some of the most distinguished men of the last three centuries: Winston Churchill and Walt Disney; Wolfgang Mozart and Shaquille O'Neal; Benjamin Franklin and Buzz Aldrin; Rudyard Kipling and 'Buffalo Bill' Cody; Duke Ellington and the Duke of Wellington. Founded in London in 1717 as a set of character-forming ideals and a way of binding men in fellowship, Freemasonry proved so addictive that within two decades it had spread across the globe. Masonic influence became pervasive. Under George Washington, the Craft became a creed for the new American nation. Masonic networks held the British empire together. Under Napoleon, the Craft became a tool of authoritarianism and then a cover for revolutionary conspiracy. Both the Mormon Church and the Sicilian mafia owe their origins to Freemasonry. The Masons were as feared as they were influential. In the eyes of the Catholic Church, Freemasonry has always been a den of devil-worshippers. For Hitler, Mussolini and Franco the Lodges spread the diseases of pacifism, socialism and Jewish influence, so had to be crushed. Professor Dickie's The Craft is a surprising and enthralling exploration of a movement that not only helped to forge modern society, but still has substantial contemporary influence. With 400,000 members in Britain, over a million in the USA, and around six million across the world, understanding the role of Freemasonry is as important now as it has ever been.
Author: Valeria Finucci
Publisher: Duke University Press
ISBN: 9780822322955
Category : Literary Criticism
Languages : en
Pages : 340
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Book Description
Edited collection discusses the first historically important debate on what constitutes modern literature, which focused on two 16th century works: ORLANDO FURIOSO and GERUSALEMME LIBERATA.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1044
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Author:
Publisher:
ISBN:
Category : Concerts
Languages : en
Pages : 466
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Author: Manuel García
Publisher:
ISBN:
Category : Operas
Languages : en
Pages : 244
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