Al Dente: A History Of Food In Italy Fabio Parasecoli Reaktion Books Αγγλικά Βιβλία Social Sciences Science Humanity

Pasta Pizza Parmesan Cheese – We Have Italy To Thank For Some Of Our Favourite Foods Home A Dazzling Array Wines Cheeses Breads Vegetables And Salamis Has Become Mecca Foodies Outside Cities Around The World Are Michelin-Starred Italian Restaurants Television Chefs Extol Virtues Cuisine Presenting It As Model Fresh Healthy Eating Taking Readers Across Country’s Regions Beyond Al Dente Explores How Italy’s Cuisines Became What They Today Centuries Southern Mediterranean Countries Such Fought Against Food Scarcity Wars Invasions An Unfavourable Agricultural Environment Lacking Meat Dairy Developed Foodways That Depended On Grains Legumes Until Stronger Economy In Late 1950S Allowed Majority Italians Afford More Diverse Diet Last Half Century Seen New Packaging Conservation Techniques Industrial Mass Production Sophisticated Systems Transportation Distribution Bringing About Profound Changes Population Thinks Including Historical Recipes Delicious Dishes Enjoy Alongside Glass Crisp Chianti Is Fascinating History Perhaps World’s Σελίδες: 336 Διαστάσεις: 15 6X15 6Cm