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Al dente : = a history of food in It...

Parasecoli, Fabio.

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Al dente : = a history of food in Italy /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Al dente :/ Fabio Parasecoli.
Reminder of title:	a history of food in Italy /
Author:	Parasecoli, Fabio.
Published:	London :Reaktion Books, : 2014.,
Description:	332 p. :ill. (some color), color maps ;24.
Subject:	Food habits - History. - Italy -
ISBN:	9781780232768 (hbk.) :

Al dente : = a history of food in Italy /
Parasecoli, Fabio.

Al dente :a history of food in Italy /Fabio Parasecoli. - London :Reaktion Books,2014. - 332 p. :ill. (some color), color maps ;24. - Foods and nations.. - Foods and nations.

Includes bibliographical references (p. 303-319) and index.

Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses - we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin- starred restaurants. Taking readers across the country's regions and beyond in the first book in Reaktion's new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country's cuisine became what it is today.

ISBN: 9781780232768 (hbk.) :US39.00Subjects--Topical Terms:

672238
Food habits
--History.--Italy

LC Class. No.: TX360.I8 / P37 2014

Dewey Class. No.: 641.3

Al dente : = a history of food in Italy /
LDR:01204cam a2200193 a 4500 001 1921599
008 140612s2014 enkab b 001 0 eng
020 $a 9781780232768 (hbk.) : $c US39.00
020 $a 1780232764 (hbk.)
020 $a 9781780232966 (ebk.)
020 $a 1780232969 (ebk.)
040 $a BTCTA $b eng
050 # 4 $a TX360.I8 $b P37 2014
082 0 4 $a 641.3 $2 23
100 1 $a Parasecoli, Fabio. $3 918269
245 1 0 $a Al dente : $b a history of food in Italy / $c Fabio Parasecoli.
260 # $a London : $b Reaktion Books, $c 2014.
300 $a 332 p. : $b ill. (some color), color maps ; $c 24.
490 1 0 $a Foods and nations.
504 $a Includes bibliographical references (p. 303-319) and index.
520 # $a Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses - we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin- starred restaurants. Taking readers across the country's regions and beyond in the first book in Reaktion's new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country's cuisine became what it is today.
650 # 0 $a Food habits $z Italy $x History. $3 672238
650 # 0 $a Food habits $x Social aspects $z Italy $x History. $3 2050536
650 # 0 $a Food habits $z Italy $x Psychological aspects $x History. $3 2050537
650 # 0 $a Cooking, Italian $x History. $3 2050539
650 # 0 $a Cooking, Italian $x Influence $x History. $3 2050540
650 # 0 $a Diet $z Italy $x History. $3 672237
650 # 0 $a Italians $x Food $x History. $3 2050538
650 # 0 $a Nutrition $z Italy $x History. $3 2050541
650 # 0 $a Food industry and trade $z Italy $x History. $3 2050542
830 0 $a Foods and nations $3 2050535