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Books : The Food of Italy |
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Books : The Food of Italy |
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by: Waverly Root
Dewey Decimal Number: 641.0945 EAN: 9780679738961 ISBN: 0679738967 Label: Vintage Manufacturer: Vintage Number Of Items: 1 Number Of Pages: 768 Publication Date: June 02, 1992 Publisher: Vintage Release Date: June 02, 1992 Sales Rank: 315874 Studio: Vintage Editorial Review: Related Items:
Average Rating:
 Rating:  - Amazing read!The level of detail is fantastic and the Italian trivia in the book is fascinating! I am enjoying reading this book with pen in hand, making stars in the margins so I can reread the good parts. Definitely a great part of my wine self-education. Rating: - JNR in CTA great background read for anyone who wants a better understanding of the origins of "Italian" food. Though now about 35 years old, the book includes solid historical facts about the many cultures that have influenced the cuisine of the Itallian peninsula. Still a classic read for foodies and history buffs alike. Rating:  - Holy Food Trinity.This is a richly descriptive book organized mainly by geography. Cataloging a colorful cook's tour of very diverse regional cuisines. He proves that there is much more to being a traveler, than sightseeing. The differences in geography, history, and culture make up the foundation of a peoples cuisine. From less known wines and dishes to the well cherished ones. What to order and where is all here. The depth of his knowledge of Italian food isn't equal to that he showed in "The Food Of France." Ex: The chapter on Liguria was choppy, and the very chapter titles were not as precise as in the aforementioned title. With France he used names of what the regions main cooking fat was. Here he used the names of historical peoples "Saracens, etc that contributed to the areas cuisines." Still an excellent read. Rating: - A comprehensive snapshot of mid-20th-century Italian foodThis book is sold as a companion volume to Root's The Food of France, though the two are of quite different character. Whereas the French volume shows a deep and intimate familiarity with a beloved cuisine that has largely weathered the cultural purges in France since WW2, the Italian volume shows the author as a traveler in a country in which he felt less at home, where he was cataloguing a highly diverse culinary landscape more or less dish by dish. The resulting compendium feels a bit compulsory, as though Root were eating his way through a checklist, the breadth and depth of which were not apparent before he'd spent his advance. Several times his nicely-written narrative verges on tedium, as when he catalogues the minor wines of Umbria or enumerates the differences between the sausages of Modena and those of Bologna. Missing is the rapture and warmth of the French volume. But one must not disparage the content of this less-than-ecstatic reportage: there is more on Italian food recorded here than in any other book I've been able to find in English. He sytematically hits the culinary high points of the entire country, region by region. Unfortunately, much of what he recorded is now lost, or at least homogenized into one national cuisine. Travelers to Italy will be forgiven for assuming that pizza is as much Florentine as it is Neopolitan now that Florence boasts maybe 50 good pizzerie. The highly local traditions Root recorded have largely disappeared. So consider this book to be a touching record of a lost gustatory landscape and of the heroic, not always inspired, travels of a lonely American far from his home in France.
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