Full Description
Italy is a mecca for food lovers. The home of pasta and pizza, it also boasts a dazzling array of wines, cheeses, breads, vegetables and meats. Globally, Michelin-starred Italian restaurants and TV chefs celebrate Italian cuisine for its freshness and health benefits.
Now in paperback, Al Dente takes readers on a journey through Italy's regions and food history, exploring how its cuisine evolved. Southern Italy faced food scarcity, wars and poor agricultural conditions, relying on grains, legumes and vegetables until the late 1950s economic boom allowed a more varied diet. The last 50 years brought new packaging, conservation, and distribution methods, revolutionizing Italian food culture. Including historical recipes, Al Dente is a captivating history of perhaps the world's most beloved cuisine.
Contents
Introduction:
The Food of Italy: Beyond Myths and Stereotypes
1. A Land in the Mediterranean
2. Invaders
3. Rebirth
4. Fragmentation and Unification
5. From War to Miracle
6. Now and the Future
7. The Globalization of Italian Food
8. A Nation of Town and Regions: Italian Campanilismo
References
Select Bibliography
Acknowledgements
Photo Acknowledgements
Index
