Research Catalog

How we fell in love with Italian food

Title
How we fell in love with Italian food / Diego Zancani.
Author
Zancani, Diego
Publication
  • Oxford : Bodleian Library, 2019.
  • ©2019

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFF 20-1164Schwarzman Building - Main Reading Room 315

Details

Description
247 pages : illustrations (some color); 26 cm
Subjects
Bibliography (note)
  • Includes bibliographical references and index.
Contents
How it all started -- Early English travellers to Italy -- Adventures in the Seventeenth Century -- They call it macaroni -- Italian food in London -- Pizzerias and trattorias -- From markets to supermarkets.
Call Number
JFF 20-1164
ISBN
  • 9781851245123
  • 185124512X
OCLC
1112598227
Author
Zancani, Diego, author.
Title
How we fell in love with Italian food / Diego Zancani.
Publisher
Oxford : Bodleian Library, 2019.
Copyright Date
©2019
Type of Content
text
still image
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references and index.
Summary
Pizza, pasta, pesto 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 and popular? This book maps the extraordinary progress of Italian food, from the legacy of the Roman invasion to its current, ever-increasing popularity. Using medieval manuscripts it traces Italian recipes in Britain back as early as the thirteenth century, and through travel diaries it explores encounters with Italian food and its influence back home. The book also shows how Italian immigrants - from ice-cream sellers and grocers to chefs and restaurateurs - had a transformative influence on our cuisine, and how Italian food was championed at pivotal moments by pioneering cooks such as Elizabeth David, Anna Del Conte, Rose Gray, Ruth Rogers and Jamie Oliver. With mouth-watering illustrations from the archives of the Bodleian Library and elsewhere, this book also includes Italian regional recipes that have come down to us through the centuries. It celebrates the enduring international appeal of Italian restaurants and the increasingly popular British take on Italian cooking and the Mediterranean diet.
Local Note
AUTH: UNIVERSITY OF OXFORD. FOCUS ON THE BRITISH EXPERIENCE OF ITALIAN FOOD. ILLUS. THROUGHOUT.
Research Call Number
JFF 20-1164
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