WHY ITALIANS LOVE TO TALK ABOUT FOOD a Journey Through Italy's Great Regional Cuisines, from the Alps to Sicily

ELENA KOSTIOUKOVITCH / Forewords by Umberto Eco and Carol Field / Translated by Anne Milano Appel

ISBN 10: 0374289948 / ISBN 13: 9780374289942

Edité par Farrar, Straus and Giroux, New York, 2006

A propos de cet article

Dust jacket has light edgewear with two small repairs, red hard covered text is without flaw 7.75 X 9.5" 449 pages Weight over 1 Kg. Author Elena Kostioukovitch is a Russian translator who has lived in Italy for years. Her rich book is an omnium gatherum of historically significant food, the extraordinary diversity of Italian cuisine. She illuminates geography, trade routes, art, ethnicities, pleasures of the table, husbandry, archeology, religion, etymology, pirates, feasts, architecture, monasteries, mosaics. We learn of the gangster's last pleasure and the Slow Food Movement, the Mediterranean diet, the intricacies of pasta married to enhancing sauces. This book is a painting in words of the deepest bonds between foods, ceremony and people. With some colour photographs and a very good map. **Bundle Up & Save On Postage**.

N° de réf. du vendeur 579585

Détails bibliographiques

• Titre: WHY ITALIANS LOVE TO TALK ABOUT FOOD a Journey Through Italy's Great Regional Cuisines, from the Alps to Sicily
• Éditeur: Farrar, Straus and Giroux, New York
• Date de parution: 2006
• Langue: anglais
• ISBN à 10 chiffres: 0374289948
• ISBN à 13 chiffres: 9780374289942
• Reliure: Hardcover
• Édition: First American Edition
• État de l'article: Near Fine
• État de la jaquette: Very Good
• Catalogues du vendeur:
  • Cooking : Culinary Reading
  • Cookbooks, Food & Drink
  • Cooking : Italian

A propos de ce titre

Synopsis

Italians love to talk about food. The aroma of a simmering ragu, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In "Why Italians Love to Talk About Food", Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian 'culinary code', or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition. In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the world's richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, "Why Italians Love to Talk About Food" will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy's culinary gifts.