Download or read book La cucina italiana La tavola d oro written by PIEMME and published by . This book was released on 2004 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book La cucina italiana Ricette d oro written by Allan Bay and published by . This book was released on 2009 with total page 1535 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book La Cucina D oro written by Bookwise International and published by . This book was released on 2008 with total page 1149 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the kitchens of Italy's foremost cookery house comes LA CUCINA D'ORO ('The Golden Kitchen'), the perfect modern complement to established cooking tomes such as THE SILVER SPOON and Elizabeth David's ITALIAN FOOD, but with a flavoursome and highly accessible edge perfectly suited to contemporary tastes and style. LA CUCINA D'ORO is a glorious selection of seasonal recipes, all imbued with the rich traditions of Italian cuisine but presented in an easy-to-follow format. The recipes are as delicious as they are inspirational, and merely reading this book is to tantalise the tastebuds and is in itself an extraordinary virtual culinary experience.
Download or read book La Cucina Italiana written by and published by . This book was released on 1987 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Shape of Sand written by Marjorie Eccles and published by Macmillan. This book was released on 2006 with total page 1012 pages. Available in PDF, EPUB and Kindle. Book excerpt: A scandal catapults a family into the headlines--and near ruin. Nearly four decades pass, and still the exact events remain a mystery. When an old diary is unearthed, it finally seems answers are within reach--until a mummified corpse is found in the ruins of the estate.
Download or read book Italian Slow and Savory written by Joyce Goldstein and published by Chronicle Books. This book was released on 2004-10-14 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents 120 recipes for slow-cooked Italian dishes, including soups, sauces for pasta and polenta, fish and shellfish, poultry and rabbit, meats, and vegetables, and provides information on traditional Italian cooking methods and ingredients.
Download or read book The Carnivore s Manifesto written by Patrick Martins and published by Little, Brown. This book was released on 2014-06-10 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of The Atlantic's Best Food Books of 2014: fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA. We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, The Carnivore's Manifesto is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.
Download or read book Royal Taste written by Daniëlle De Vooght and published by Routledge. This book was released on 2016-04-08 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food”in terms of quantity and quality ”was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.
Download or read book Dizionario delle lingue italiana ed inglese English and Italian written by Giuseppe Baretti and published by . This book was released on 1807 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Representing Italy Through Food written by Peter Naccarato and published by Bloomsbury Publishing. This book was released on 2017-03-09 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization – from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media – from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives – which examine Italian food in the United States, Australia and Israel – the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food – both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies.
Download or read book Medieval Tastes written by Massimo Montanari and published by Columbia University Press. This book was released on 2015-03-24 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Download or read book PURPUREA written by Raffaele Carlucci and published by Lulu.com. This book was released on 2013-12 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Non esiste l'alba Gisèlle" In questo "romanzo cinematografico" presento un epopea corale che fa dell'epica tragica il suo punto di forza. Sullo sfondo di una Russia divisa tra passato e modernità, nei primi anni del '900, si intrecciano le storie di un giovane soldato messo alle strette dalle atrocità della guerra civile, dei due gemelli Andrè e Gisèlle ritrovatisi dopo tredici anni in una super-natura solitaria e glaciale, e del sadico e spietato capitano Foska, personificazione del male assoluto. Quando le vie del soldato disilluso, dei gemelli amanti e del folle capitano si riuniranno, la tragedia attuerà il suo fatale destino, senza risparmiare nessuno. Purpurea è il mio primo romanzo, tratto da una sceneggiatura che scrissi da adolescente. Scriverlo è stato per me, e spero lo sarà anche leggerlo per voi, una straordinaria esperienza visiva, sublime ed angosciante allo stesso tempo.
Download or read book SILTA written by and published by . This book was released on 2008 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Why Italians Love to Talk About Food written by Elena Kostioukovitch and published by Farrar, Straus and Giroux. This book was released on 2009-10-13 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Italians love to talk about food. The aroma of a simmering ragú, 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.
Download or read book Cook the Mountain written by Norbert Niederkofler and published by National Geographic Books. This book was released on 2020-12-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore the hyperlocal approach of acclaimed chef Norbert Niederkofler, from his home in South Tyrol in the Italian Alps to the world and back. Norbert Niederkofler has dedicated his life and work to South Tyrol's culture and cuisine. He translates the beauty and vivid character of the mountains into his dishes at St. Hubertus, the only Michelin 3-starred restaurant with completely regional cuisine. Niederkofler's philosophy, summarized as "Cook the Mountain," is to choose local and seasonal ingredients only after talking to the producers and growers in person and to honor the ingredients by keeping food waste to a minimum. In the first volume of this 2-book set, brilliant photographs reveal both unspoiled landscapes and the agricultural and architectural changes humans have made in the past millennia. Striking portraits of locals capture the people and producers Niederkofler works with. Breathtaking food photography conveys the stunning ingredients and creations that Niederkofler develops. The second volume includes 80 of Niederkofler's recipes, divided into the four seasons to reflect his ethos of sustainability. Taken together, Cook the Mountain showcases the unique terroir and cuisine of South Tyrol through the eyes of Niederkofler, who has embraced his home and given it a new culinary identity.
Download or read book Decoding the Stars A Biography of Angelo Secchi Jesuit and Scientist written by Ileana Chinnici and published by BRILL. This book was released on 2019-06-17 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Decoding the Stars, Ileana Chinnici offers an account of the life of the Jesuit scientist Angelo Secchi (1818-1878) and his important contributions to the development of many sciences, paying special attention to his studies in early astrophysics.
Download or read book Food History written by and published by . This book was released on 2004 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
