 | Italian Cuisine: A Cultural History This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized 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. Alberto Capatti is author of several books on food and eating and editor of the food section of Einaudi's History of Italy . Massimo Montanari teaches medieval history at the University of Bologna and is the preeminent historian of Italian food and eating habits. He is author of A History of European Nutrition and The Magic Pot , and co-editor of Food: A Culinary History (Columbia, 1999). |
