Pomodoro! - A History of the Tomato in Italy

Informationen zum Autor David Gentilcore Klappentext In this entertaining and organic history, David Gentilcore's recounts the surprising rise of the tomato from its New World origins to its Old World status and present significance. From inauspicious beginnings in Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why the tomato took so long to infiltrate Italian cooking and its place in both elite and peasant cultures. He traces its appearance in learned medical and agricultural treatises, travel logs, family recipe books, kitchen accounts, and Italian art, literature, and film. In focusing on Italy's fascination with the tomato, Gentilcore paints a larger portrait of changing trends and habits, starting with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and moving through to the emergence of factory production in the nineteenth Inhaltsverzeichnis Preface and Acknowledgments 1. "Strange and Horrible Things" 2. Death by Vegetables 3. "They Are to Be Enjoyed" 4. Pasta al Pomodoro 5. "Authentic Italian Gravy" 6. The Autarchical Tomato 7. The Tomato Conquest Epilogue Bibliography Index

Product details

• Authors: David Gentilcore, Gentilcore David
• Publisher: Columbia University Press
• Languages: English
• Product format: Hardback
• Released: 15.06.2010
• EAN: 9780231152068
• ISBN: 978-0-231-15206-8
• No. of pages: 272
• Series: Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Tab; Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Tab
• Subjects: Guides > Food & drink > General, dictionaries, tables; Humanities, art, music > History > Cultural history; Europe, European History, HISTORY / Europe / General, COOKING / History, Italy, Cookery / food & drink etc, History: specific events and topics, Cookery / food by ingredient, National and regional cuisine, cooking; fruit; Italian