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Italian Identity in the Kitchen, or Food and the Nation
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Italian Identity in the Kitchen, or Food and the Nation

Massimo Montanari

Abstract

This text tells the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, the book highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European die ... More

Keywords: local influences, global influences, Italian identity, ancient Roman cuisine, Italian city, Middle Ages, Arab traders, Italy, national cuisine

Bibliographic Information

Print publication date: 2013 Print ISBN-13: 9780231160841
Published to University Press Scholarship Online: November 2015 DOI:10.7312/columbia/9780231160841.001.0001

Authors

Affiliations are at time of print publication.

Massimo Montanari, author