Italian Cuisine by Capatti, Alberto -- Read -- Imperial Library of Trantor

Index

Cover Half title Series Page Title Copyright Dedication Contents Series Editor’s Preface Introduction: Identity as Exchange Chapter One - Italy: A Physical and Mental Space

Mare Nostrum From the Mediterranean to Europe From Europe to Italy The Fifteenth-Century Definition of the “Italian” Model “Lists of Things…Generally Used in Italy” Itineraries Toward Regionalization Municipal Recipe Collections Artusi and National-Regional Cuisine The Mediterranean Again

Chapter Two - The Italian Way of Eating

Flavors and Fragrances from the Vegetable Garden Polenta, Soup, and Dumplings The Invention of Pasta Torte and Tortelli The Pleasure of Meat Eating “Lean” Food: The Liturgical Calendar and the Cooking of Fish Milk Products Eggs Cooked Food and Preserved Food A New Sense of Typicality

Chapter Three - The Formation of Taste

Flavor and Taste The Culture of Artifice The Legacy of Rome The Arabs: Innovation and Continuity Spices Sweet, Sour, and Sweet-and-Sour The Triumph of Sugar The Humanists, Antiquity, and “Modernity” The Flavor of Salt Oil, Lard, and Butter The Italian Model and the French “Revolution” “Waters, Cordials, Sorbets, and Ice Creams” Can One Cook Without Spices? Toward the Development of a National Taste

Chapter Four - The Sequence of Dishes

The Galenic Cook “The Things That Should Be Eaten First” The Meager Repast Organizing and Presenting the Banquet The Choice of Wine The Bourgeoisie Cuts Back The Death of the Appetizer and the Resurrection of Cheese The Single Dish

Chapter Five - Communicating Food: The Recipe Collection

The Book Title, Frontispiece, and Portrait Dedications and Tributes The Organization of Contents and Indexes The Recipe The Menu

Chapter Six - The Vocabulary of Food

A Chronological Outline Latin The Vernacular Franco-Italian Order and Cleanliness Linguistic Autarchy Italian in the Kitchens of Babel

Chapter Seven - The Cook, the Innkeeper, and the Woman of the House

Recorded Lives The Kitchen “Brigade” Costume and Custom The New Innkeeper From Housewife to Female Cook

Chapter Eight - Science and Technology in the Kitchen

Tradition and Progress The Pope’s Saucepans A Virtual Discovery: The Pressure Cooker Artificial Refrigeration Appert in Italy: The Flavor of Preserved Foods The Oven, the Sorbet Maker, and Simple Machines Metal Alloys and Ice Cubes The Magic Formula

Chapter Nine - Toward a History of the Appetite

The Hearty Eater To Stimulate the Appetite “Indigestion Does No Harm to Peasants” The Diet of the Literary Man The Bourgeois Belly Down with Pasta! The Repression of the Body and the Virtual Dish

Notes Bibliography Index