In a Roman Kitchen: Timeless Recipes from the Eternal City
Added by: lucius5 | Karma: 1660.85 | Non-Fiction, Other | 10 March 2009
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From the savory splendor of crisply fried artichokes to the easy indulgence of spaghetti alla carbonara perfectly al dente, the cooking of Rome is every bit as glorious as the city’s breathtaking art and architecture. In a Roman Kitchen explores the delights of this rich culinary heritage with a spectacular tour of the markets, ingredients, and classic recipes of the Eternal City.
Massimo Montanari is professor of medieval history and history of food at the University of Bologna. He has achieved wide recognition for his many searching and thoroughly researched studies of culinary traditions. Since 1979 he has authored and coauthored more than a dozen books, including Italian Cuisine: A Cultural History (Columbia), Food: A Culinary History (Columbia), Famine and Plenty: The History of Food in Europe, and the recent Bologna la Grassa.
The role of food in different cultures throughout time and in all parts of the world is exploded in this exceptional new three-volume culinary reference. ... Contributors include food specialists, anthropologists, archaeologists, historians, economists, and critics who provided 600 signed articles covering topics such as individual staple foods; the role of food in different holidays and festivals; nutrition and food science; food symbolism and its use in various arts; national cuisines; and biographies of individuals in food history. ... The set features 550 black-and-white photographs and illustrations, with separate eight-page inserts of color illustrations in each volume. ... Public libraries especially will find Encyclopedia of Food and Culture valuable since it does cover a broader ranger of culinary subjects and its alphabetical arrangement of entries is easier to use than the chapter structure ... For academic libraries, large public libraries, or any library with a demand for culinary information, this set is highly recommended.
