Garlic and Oil: Politics and Food in Italy

Description

Pasta, cappuccino, olive oil--Italian food is a favorite in our cafes, restaurants and homes. But what is the history of Italian cuisine? And where do we get our notions about Italian food? Contrary to popular belief, the Italian diet was inadequate and unchanging for many decades. Successive political regimes--liberal, fascist, democratic--struggled to improve eating habits, shaping not only Italian cuisine but Italian identity. This book reveals the harsh reality behind the myths surrounding this highly-romanticized cuisine. Contents Acknowledgements Introduction 1 Unification through Monotony, Italy 1861–1914 2 The Great War and the Rise of State Intervention, Italy 1915–1922 3 The Cooking of Consent, Italy 1922–1935 4 Austerity and Decline, Italy 1935–1945 5 The Challenge of Abundance, Italy 1945–1960 Conclusion: A Cuisine of Scarcity Epilogue: Food in Italy Today Notes Bibliography Index A B C D E F G H I J K L M N O P Q R S T U V W Z