Why Italians Love to Talk About Food
Language: English
Pages: 480
ISBN: 0374289948
Format: PDF / Kindle (mobi) / ePub
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.
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in its markets. In the Ionian Sea, swordfish is caught. On the north shore, along the ancient coast of the Cyclops, grouper, sawfish, white bream, a special variety of mackerel, and albacore tuna are found. On the south coast snapper (dentex) is caught, and seasoned with mayonnaise made with Agrigento oranges. In the bay of Syracuse and in the waters of the Egadi Islands, particularly in the Bay of Favignana, the mattanza (mass killing) of three-meter-long tuna is celebrated, unchanged since the
Deuteronomy 14:4–23; New International Version. PIEDMONT 1. Baudolino, pp. 27–28. 2. Physiology of Taste, p. 126. 3. Ibid., p. 127. 4. Ceccarelli, Opusculum de tuberibus, Alphonso Ciccarello physico de Maeuania auctore. Adiecimus etiam opusculum de Clitumno flumine, eodem auctore. Cum duplici indice, capitum scilicet, & auctorum, 1564. 5. Summary by Annamaria Sigalotti in E-Art, January 2005. LIGURIA 1. Del conseruare la sanità, et del viuere de’ genouesi, p. 418. 2. Gueglio, Mario!
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1862. Il cuoco piemontese perfezionato a Parigi. Edited by Silvano Serventi, in collaboration with the Società Studi Storici di Cuneo and the Società Storica Vercellese. Slow Food, Bra, 2000 (first edition: Turin, 1766). Curioso contrasto fra una romana ed una fiorentina. A. Salani, Florence, 1917. D’Amato, Federico Umberto. Menu e dossier. Rizzoli, Milan, 1984. De Bourcard, Francesco. Usi e costumi a Napoli (1857–1866). Longanesi, Milan, 1977. De Leo, Carmine. Il pane dei santi: le pietanze
anticipated appetite of those at the table: nor should the little bit of broth initiate the process of boiling the rice: the ladle (of wood, now) will therefore be busy, turning and turning. The grains will then become browned and will soon settle against the tin-plated, red-hot bottom, each one maintaining its own “personality” in this phase of the ritual: not sticking together or clotting. Butter, quantum sufficit (just as much as needed), no more, I beg you; it must not bathe, or form a nasty
