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Author: Thomas Waterman Huntington
Publisher:
ISBN:
Category : Italy
Languages : en
Pages : 56
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Author: Thomas Waterman Huntington
Publisher:
ISBN:
Category : Italy
Languages : en
Pages : 56
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Author: Angela Nuovo
Publisher: BRILL
ISBN: 9004208496
Category : History
Languages : en
Pages : 492
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Book Description
This work offers the first English-language survey of the book industry in Renaissance Italy. Whereas traditional accounts of the book in the Renaissance celebrate authors and literary achievement, this study examines the nuts and bolts of a rapidly expanding trade that built on existing economic practices while developing new mechanisms in response to political and religious realities. Approaching the book trade from the perspective of its publishers and booksellers, this archive-based account ranges across family ambitions and warehouse fires to publishers' petitions and convivial bookshop conversation. In the process it constructs a nuanced picture of trading networks, production, and the distribution and sale of printed books, a profitable but capricious commodity. Originally published in Italian as Il commercio librario nell’Italia del Rinascimento (Milan: Franco Angeli, 1998; second, revised ed., 2003), this present English translation has not only been updated but has also been deeply revised and augmented.
Author: Thomas Waterman Huntington
Publisher:
ISBN:
Category : Italy
Languages : en
Pages : 56
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Author: Frank J. Coppa
Publisher: Greenwood
ISBN: 0313248125
Category : History
Languages : en
Pages : 0
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Book Description
Focusing on modern Italian history from the Age of the Enlightenment to the present, this reference work serves as a bibliographical supplement to Coppa's "Dictionary of Modern Italian History". Entries include a select number of works in the arts, social sciences, and the humanities.
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: Roland Sarti
Publisher: Infobase Publishing
ISBN: 0816074747
Category : History
Languages : en
Pages : 721
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Book Description
Exploring more than 500 years of the country's history, Italy provides readers interested in modern Italy or European history with a greater understanding of Italy's past, from the Renaissance to the present. This guide presents the milestones in Italy's history in an interesting and readable way.
Author: Edoardo Marcello Barsotti
Publisher: Routledge
ISBN: 1000331377
Category : History
Languages : en
Pages : 270
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Book Description
This book investigates the relationship between the ideas of nation and race among the nationalist intelligentsia of the Italian Risorgimento and argues that ideas of race played a considerable role in defining Italian national identity. The author argues that the racialization of the Italians dates back to the early Napoleonic age and that naturalistic racialism—or race-thinking based on the taxonomies of the natural history of man—emerged well before the traditionally presumed date of the late 1860s and the advent of positivist anthropology. The book draws upon a wide number of sources including the work of Vincenzo Cuoco, Giuseppe Micali, Adriano Balbi, Alessanro Manzoni, Giandomenico Romagnosi, Cesare Balbo, Vincenzo Gioberti, and Carlo Cattaneo. Themes explored include links to antiquity on the Italian peninsula, archaeology, and race-thinking.
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: Paul McBride
Publisher:
ISBN:
Category : Italian Americans
Languages : en
Pages : 33
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Author: Helen Zimmern
Publisher:
ISBN:
Category : Italy
Languages : en
Pages : 396
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Book Description
