Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Cooking, Italian --- Cookery, Italian --- -Cookery, Italian --- Italian cooking --- Early works to 1800 --- -Early works to 1800 --- Cuisine

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

European cookery has grown historically, and so has the Sienese Libro de la cocina. The book's origins are partly in Italy, partly in other cultures, combining recipes from Tuscan cuisine with those taken directly from the older Latin Liber de coquina, a cookery book from Naples which can be seen as a link between Oriental and Western European culinary literature. The Libro de la cocina reveals the complete range of the art of XIVth century Italian cooking: basic and elaborate vegetable, meat and fish dishes, desserts, and dietary preparations. Many of the almost 200 recipes are linked with their Oriental, French, English, and Italian precursors and successors. A complete critical glossary makes the texts accessible and, in addition, parallel vernacular and Latin texts are provided. Tutta la cucina europea, quindi anche il senese Libro de la cocina, è un prodotto della storia. Le sue origini sono da ricercare in parte in Italia e in parte in altre civiltà: esso propone infatti ricette della cucina toscana e altre attinte da un ricettario napoletano, il Liber de coquina, a sua volta punto di incontro della letteratura culinaria orientale con quella dell’Europa occidentale. Il Libro de la cocina (metà del Trecento) rivela tutta la ricchezza della cucina italiana medievale: cibi semplici o di elaborata preparazione, verdure, carni, pesci, dolci e ricette per malati. Molte delle circa 200 ricette hanno legami con piatti e testi orientali, francesi, inglesi e italiani, attestati in tempi precedenti e successivi. Un glossario critico chiarisce le ricette; vengono riportati inoltre passi paralleli di opere latine e volgari.

Cooking, Italian --- Cooking, European --- Cooking --- Cookbooks --- History. --- Tuscan style --- Cook-books --- Cookery --- Recipe books --- Books --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- Cookery, European --- European cooking --- Cookery, Italian --- Italian cooking

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.

Cooking, Roman. --- Dinners and dining --- Cookery, Roman --- Roman cooking --- History. --- cookbook. --- cookbooks. --- cooking made easy. --- cooking. --- culinary history. --- culinary. --- customs. --- easy to read. --- engaging. --- enthic foods. --- essential flavors. --- food and wine. --- food lovers. --- food prep. --- frugal people. --- herbs. --- historical. --- history of italian cooking. --- history. --- how to cook. --- italian cooking. --- italian food. --- italian history. --- kitchen setting. --- lamb. --- lazio. --- lively. --- modern cuisine. --- olive oil. --- ordinary people. --- page turner. --- pork. --- recipes. --- regional cooking. --- regional interest. --- retrospective. --- ricotta. --- rome. --- social history. --- social sciences. --- traditions.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

"Italy's Native Wine Grape Terroirs is the definitive reference book on Italy's myriad crus and grand cru wine production areas of Italy's native wine grapes. D'Agata's customary scientific but discursive approach to wine provides an easy to read and enjoyable guide to Italy's best wine terroirs, enriching his descriptions with geologic data, biotype and clonal information, producer anecdotes and interviews, facts and figures compiled over twenty years devoted to wine. The terroirs that give Italy's best wines are described and analyzed in-depth, both well-known (Barolo, Chianti Classico) and not (Grignolino d'Asti, Friuli Colli Orientali Picolit). Everyday wine lovers, beginners and professionals alike, will find this new book to be the perfect complement to D'Agata's previous award-winning Native Wine Grapes of Italy (UC Press)"--Provided by publisher.

Terroir --- 2019. --- aglianico. --- alcohol. --- barolo. --- beverages. --- bianco. --- brunello. --- chianti. --- classico. --- collio. --- cru wine. --- food and wine. --- geology. --- grignolio. --- interviews. --- italian cooking. --- italian culture. --- italian food. --- italian. --- italy. --- native species. --- new york times. --- professionals. --- research. --- sommelier. --- terroir. --- types of wine. --- vineyard. --- wine grapes. --- wine lover. --- wine terroirs. --- wine.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the centre of the lives of immigrants and their children. From generational conflicts resolved around the family table to a vibrant food-based economy of ethnic producers, importers, and restaurateurs, food was essential to the creation of an Italian American identity.

Italian Americans--New York (State)--New York--Social life and customs. --- Italian Americans--New York (State)--New York--Ethnic identity. --- Italian Americans--Food--New York (State)--New York. --- Food and Drink.--ukslc. --- East Harlem (New York N.Y.)--Social life and customs--20th century. --- Italian American families --- Food habits --- Italian Americans --- Ethnology --- Italians --- Families, Italian American --- Families --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Social aspects --- Food --- Social life and customs. --- Cooking, Italian. --- Italian Americans. --- Cookery, Italian --- Italian cooking