MARC Record from marc_columbia

LEADER: 03591pam a22004454a 4500
001 4197033
005 20221027053511.0
008 030304t20032003nyua b 001 0 eng
010 $a 2003044009
015 $aGBA3-V9921
020 $a0231122322 (alk. paper)
035 $a(OCoLC)ocm51817287
035 $a(NNC)4197033
035 $a4197033
040 $aDLC$cDLC$dYDX$dUKM$dOrLoB-B
041 1 $aeng$hita
042 $apcc
043 $ae-it---
050 00 $aTX723$b.C28313 2003
082 00 $a641.5945/09$221
100 1 $aCapatti, Alberto,$d1944-$0http://id.loc.gov/authorities/names/n90649225
240 10 $aCucina italiana$lEnglish$0http://id.loc.gov/authorities/names/n2003003012
245 10 $aItalian cuisine :$ba cultural history /$cAlberto Capatti & Massimo Montanari ; translated by Aine O'Healy.
260 $aNew York :$bColumbia University Press,$c[2003], ©2003.
300 $axx, 348 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aArts and traditions of the table
504 $aIncludes bibliographical references (p. [325]-334) and index.
505 00 $tIntroduction: Identity as Exchange -- $gCh. 1.$tItaly: A Physical and Mental Space -- $gCh. 2.$tThe Italian Way of Eating -- $gCh. 3.$tThe Formation of Taste -- $gCh. 4.$tThe Sequence of Dishes -- $gCh. 5.$tCommunicating Food: The Recipe Collection -- $gCh. 6.$tThe Vocabulary of Food -- $gCh. 7.$tThe Cook, the Innkeeper, and the Woman of the House -- $gCh. 8.$tScience and Technology in the Kitchen -- $gCh. 9.$tToward a History of the Appetite.
520 1 $a"Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot; Italians invented the practice of chilling drinks and may have invented ice cream; Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat; and salad was a distinctive aspect of the Italian meal as early as the sixteenth century." "The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today."--BOOK JACKET.
650 0 $aCooking, Italian$xHistory.$0http://id.loc.gov/authorities/subjects/sh2009121807
650 0 $aGastronomy$xHistory.$0http://id.loc.gov/authorities/subjects/sh2008105056
651 0 $aItaly$xSocial life and customs.$0http://id.loc.gov/authorities/subjects/sh85069026
700 1 $aMontanari, Massimo,$d1949-$0http://id.loc.gov/authorities/names/n81065223
830 0 $aArts and traditions of the table.$0http://id.loc.gov/authorities/names/n2001000537
852 00 $bglx$hTX723$i.C28313 2003
852 00 $bbar$hTX723$i.C28313 2003
852 00 $bmil$hTX723$i.C28313 2003
852 00 $bbar,stor$hTX723$i.C28313 2003