Why Italians Love to Talk About Food by Yelena Kostyukovich

OL20467678W Page_number_confidence 92.15 Pages 486 Partner Innodata Pdf_module_version 0.0.18 Ppi 360 Rcs_key 24143 Republisher_date 20220412001816 Republisher_operator Republisher_time 477 Scandate 20220407222907 Scanner Scanningcenter cebu Scribe3_search_catalog isbn Scribe3_search_id 9780715639887 Tts_version 4.Italians love to talk about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversityįront Cover Title Page Copyright Dedication Contents Map Foreword by Umberto Eco Foreword by Carol Field Preface Friuli Venezia Giulia The Sagra Veneto and the City of Venice Olive Oil Trentino Alto Adige Pilgrims Lombardy Slow Food Valle d'Aosta Jews Piedmont Risotto Liguria The Early Gifts from the Americas Emilia Romagna Calendar Tuscany Pasta Umbria Preparation Methods The Marches The Later Gifts from America Lazio and the City of Rome The Mediterranean Diet Abruzzo and Molise Democracy Campania and the City of Naples Ingredients Puglia ErosīasilicataRestaurants Calabria Pizza Sicily Totalitarianism Sardinia Joy Cooking Methods for Meat, Fish, Eggs, and Vegetables Sauces and Gravies for Pasta Pairings of Pasta Shapes and Sauces Notes Author's Bibliography Translator's Bibliography Acknowledgments IndexĪccess-restricted-item true Addeddate 21:14:05 Bookplateleaf 0008 Boxid IA40431506 Camera Sony Alpha-A6300 (Control) Collection_set printdisabled External-identifier

Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian 'culinary code', or way of talking about food.

Why Italians Love to Talk About Food by Yelena Kostyukovich