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100 1 Montanari, Massimo,|d1949-|0https://id.loc.gov/authorities
/names/n81065223
240 10 Identità italiana in cucina.|lEnglish
245 10 Italian identity in the kitchen, or, Food and the nation /
|cby Massimo Montanari ; translated by Beth Archer
Brombert.
246 30 Food and the nation
264 1 New York :|bColumbia University Press,|c[2013]
264 4 |c©2013
300 1 online resource (126 pages).
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
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347 text file|2rdaft
490 1 Arts and traditions of the table: perspectives on culinary
history
504 Includes bibliographical references and index.
505 0 Before there was an Italy there was a Europe -- Italy is a
network of cities -- Models of cooking between unified and
varied -- Popular culture and culture of the elite --
People and products that travel -- Preservation and
renewal of alimentary identities -- Macaroni-eaters : how
a national stereotype arose -- The Artusian synthesis --
The number of Italians increases -- The "Italian miracle"
: between modernity and tradition -- The invention of
regional cooking -- Epilogue : in search of home cooking.
520 Another entertaining and surprising food history by the
scholar who has come to define the discipline, this volume
draws readers into the far-flung story of how regional
cuisine came to shape a collective Italian identity. From
the Romans' encounters with barbarian tribes to the
revival and reinvention of local Italian cooking in the
twentieth century, Massimo Montanari shows how regional
food practices flavored the nation's political and
cultural making over time. The fusion of ancient Roman
cuisine, which consisted of bread, wine, and olives, with
the barbarian diet, rooted in br.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food|0https://id.loc.gov/authorities/subjects/sh85050184
|zItaly.|0https://id.loc.gov/authorities/names/n79021783-
781
650 0 Cooking, Italian|xHistory.|0https://id.loc.gov/authorities
/subjects/sh2009121807
650 0 Italians|xEthnic identity.|0https://id.loc.gov/authorities
/subjects/sh85068861
650 0 National characteristics, Italian.|0https://id.loc.gov/
authorities/subjects/sh85089982
650 7 Food.|2fast|0https://id.worldcat.org/fast/930458
650 7 Cooking, Italian.|2fast|0https://id.worldcat.org/fast/
1753356
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 Manners and customs.|2fast|0https://id.worldcat.org/fast/
1007815
650 7 Italians|xEthnic identity.|2fast|0https://id.worldcat.org/
fast/980757
650 7 National characteristics, Italian.|2fast|0https://
id.worldcat.org/fast/1033456
651 0 Italy|xSocial life and customs.|0https://id.loc.gov/
authorities/subjects/sh85069026
651 7 Italy.|2fast|0https://id.worldcat.org/fast/1204565
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
700 1 Brombert, Beth Archer.|0https://id.loc.gov/authorities/
names/n82138244
776 08 |iPrint version:|aMontanari, Massimo.|tItalian Identity in
the Kitchen, or, Food and the Nation.|dNew York : Columbia
University Press, 2013|z9780231535083
830 0 Arts and traditions of the table.|0https://id.loc.gov/
authorities/names/n2001000537
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=598301|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20160607|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
