Al Dente: a History of Food in Italy

Description

Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses-we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country's regions and beyond in the first book in Reaktion's new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country's cuisine became what it is today.>;Cover; Al Dente: A History of Food in Italy; Imprint Page; Contents; Introduction: The Food of Italy: Beyond Myths and Stereoctypes; One: A Land in the Mediterranean; Two: Invaders; Three: Rebirth; Four: Fragmentation and Unification; Five: From War to Miracle; Six: Now and the Future; Seven: The Globalization of Italian Food; Eight: A Nation of Towns and Regions: Italian Campanilismo; References; Select Bibliography; Acknowledgements; Photo Acknowledgements; Index.