Over 900 A-Z entries on all aspects of Italian food and culture, written in a readable, accessible way that appeals to anyone wanting to learn more about Italian cookery 70 black and white images, a map of Italy, thematic and general indexes, and a comprehensive bibliography provide thorough enhancement to the text.
Entries written not as dictionary entries but as short surveys, detailing the context in which a dish or food was conceived and developed; how it is, or was, prepared and consumed; and its historical and contemporary importance
The popularity of Italian food all over the world is ever increasing. Unhampered by any sense of superiority, and unburdened by the weight of a great classical tradition, Italians cook and eat in the ways they have known and trusted for generations, absorbing new influences while cultivating and maintaining a distinct and esteemed gastronomic tradition.
Lovers of Italy, the Italian people, and their cuisine, from the general ravioli revering public to those with specialist skills and interests, will welcome this new A-Z reference. The Companion consists of a short introduction followed by entries covering a range of topics such as the universal appeal of Italian gastronomy, influences from outside Italy, dishes, ingredients, delicacies, obscure terms, cooking methods and implements, regional specialties, personalities, books and writers, and history.
This is an inspirational work providing an even blend of history, practical information, quotation, and anecdote.