Over the last three decades Italian cuisine has gained in status as well as fame. It is not only served at family-style eateries, ice cream parlors, and pizza shops: high-end Italian restaurants are now listed among the most prestigious establishments in major cities worldwide. TV shows and magazines are full of Italian recipes, and culinary professionals become celebrities, banking on their Italian origins. As Italian cuisine acquires new relevance, scores of tourists flock to the epicenter of it all: Italy. The author ...
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Over the last three decades Italian cuisine has gained in status as well as fame. It is not only served at family-style eateries, ice cream parlors, and pizza shops: high-end Italian restaurants are now listed among the most prestigious establishments in major cities worldwide. TV shows and magazines are full of Italian recipes, and culinary professionals become celebrities, banking on their Italian origins. As Italian cuisine acquires new relevance, scores of tourists flock to the epicenter of it all: Italy. The author shows that for centuries, countries such as Italy in the Southern Mediterranean fought against food scarcity, wars, invasions, and an environment that was often not very favorable to agriculture. With limited access to meat, dairy, and fats, they developed foodways that hinged on grains, pulses, and vegetables. It was only after the economic miracle of the late 1950s that the majority of the Italian population was able to afford a more diverse and abundant diet, albeit sacrificing traditional ways of life and culinary habits. New packaging and conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution brought profound changes in the way Italians ate and thought about food. Gradually, the rest of the world has become aware that the practices adopted by Italians constitute a healthy eating model, and its reputation has been growing exponentially ever since. "
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Fine. Sewn binding. Paper over boards. 332 p. Contains: Illustrations, black & white, Illustrations, color. Foods and Nations. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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New. Sewn binding. Paper over boards. 332 p. Contains: Illustrations, black & white, Illustrations, color. Foods and Nations. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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New. 2014. 1st Edition. Hardcover. A colourful history of Italian food, Al Dente showcases the dazzling assortment of wines, cheeses, breads, vegetables and salamis that have pushed Italy's cuisine to the forefront of global popularity, from ice-cream parlour and pizza shop to Michelin-starred restaurants today. Series: Foods and Nations. Num Pages: 384 pages, 100, 20 in colour. BIC Classification: 1DST; JFCV. Category: (G) General (US: Trade). Dimension: 166 x 239 x 27. Weight in Grams: 966......We ship daily from our Bookshop.
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HARDCOVER Good-Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name-GOOD Standard-sized.
