Fr. 59.90

The Oxford Companion to Italian Food

English · Hardback

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Description

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Zusatztext Depth of research and the editor's original mind make this confident A-Z as entertaining as it is erudite. And witty too: fun to read on a cold day at the start of a northern winter. Don't wait for the paperback: this is a book to treasure between hard covers. Informationen zum Autor Gillian Riley's interest in Italian food and culture began when she was working as a freelance photographer making frequent trips to Italy. Since becoming a food historian she has written many books on food in art such as Renaissance Recipes (1993), and Impressionistic Picnics (1993) and is the author of A Feast for the Eyes, the National Gallery Cookbook. Gillian contributes regularly to the Oxford Food Symposium. Klappentext Designed for cooks and consumers alike, "The Oxford Companion to Italian Food" covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Oxford University Press Zusammenfassung A blend of cultural history, facts, practical information, and anecdote, this new companion to food, with a foreward by chef Mario Batali. This shall be the first in a series of food history companions devoted to regional cuisine. Forthcoming titles include French, Southeast Asian, and food of the British Isles.

Product details

Authors Gillian Riley, Riley Gillian
Publisher Oxford University Press Trade
 
Languages English
Product format Hardback
Released 02.11.2007
 
EAN 9780198606178
ISBN 978-0-19-860617-8
Dimensions 165 mm x 242 mm x 35 mm
Series Oxford Companions
Oxford Companions
Subjects Guides > Food & drink > International cuisine

SOCIAL SCIENCE / Anthropology / Cultural & Social, Italy, Food & society, National & regional cuisine, Cultural studies: food and society, COOKING / Regional & Cultural / Italian

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