How We Fell in Love with Italian Food

Diego Zancani

How We Fell in Love with Italian Food

Diego Zancani

Distributed for Bodleian Library, University of Oxford

256 pages | 68 color plates | 7 x 10 | © 2019
Cloth $40.00 ISBN: 9781851245123 Published December 2019 For sale in North America only
Pizza, pasta, and olive oil: today, it’s hard to imagine any supermarket without these items. But how did these foods—and many more Italian ingredients—become so widespread?

In this book, Diego Zancani maps the extraordinary progress of Italian food, from the legacy of the Roman invasion to its current, ever-increasing popularity. Starting with medieval manuscripts, he traces Italian recipes in Britain back to the thirteenth century, and draws on later travel diaries to explore British and American encounters with Italian food abroad. The book also shows how Italian immigrants, from ice-cream sellers and grocers to chefs and restauranteurs, had a transformative influence on the spread of the cuisine, championing Italian food at pivotal moments throughout history.

Lavishly illustrated with material from the archives of the Bodleian Library and elsewhere, this sumptuous book also includes Italian regional recipes that have come down to us through the centuries, and celebrates the enduring international appeal of delicatessens, pizzerias, trattorias, and the Mediterranean diet.
 
Contents
Acknowledgements
Chapter 1: How It All Started
Chapter 2: Early English Travelers to Italy
Chapter 3: Adventures in the Seventeenth Century and Beyond
Chapter 4: They Call It Macaroni
Chapter 5: Italian Food in London
Chapter 6: Pizzerias and Trattorias
Chapter 7: From Markets to Supermarkets
Glossary
Notes
Bibliography
Picture credits
Index
 
Review Quotes
Anna del Conte
"This is a book both for the historian and for the cook. Beautifully illustrated and interspersed with some classic recipes, it relates the conquest of Great Britain by Italian food and cooking from Roman times to these days. It is a book after my own heart."
Joe Trivelli, author of The Modern Italian Cook
"A work both academically rigorous and impassioned, it had me heading straight to the kitchen."
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