Название: Italian Cuisine: A Cultural HistoryАвтор: Alberto Capatti, Massimo Montanari
Издательство: Columbia University Press
Год: 2003
Формат: PDF, djvu
Страниц: 369
Размер: 10,90 Мб
Язык: английский
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.