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Food and Foodways in Italy from 1861 to the Present

  • Authors
  • Emanuela¬†Scarpellini

Part of the Worlds of Consumption book series (WC)

Table of contents

  1. Front Matter
    Pages i-xi
  2. Emanuela Scarpellini
    Pages 1-26
  3. Emanuela Scarpellini
    Pages 27-51
  4. Emanuela Scarpellini
    Pages 53-79
  5. Emanuela Scarpellini
    Pages 81-108
  6. Emanuela Scarpellini
    Pages 109-140
  7. Emanuela Scarpellini
    Pages 141-169
  8. Emanuela Scarpellini
    Pages 171-203
  9. Emanuela Scarpellini
    Pages 205-208
  10. Back Matter
    Pages 209-264

About this book

Introduction

Despite being a universal experience, eating occures with remarkable variety across time and place: not only do we not eat the same things, but the related technologies, rituals, and even the timing are in constant flux. This lively and innovative history paints a fresco of the Italian nation by looking at its storied relationship to food.

Keywords

Italian food Italian cuisine Culinary history Italy Foodways Culinary history

Bibliographic information

  • DOI https://doi.org/10.1057/9781137569622
  • Copyright Information The Editor(s) (if applicable) and The Author(s) 2016
  • Publisher Name Palgrave Macmillan, New York
  • eBook Packages History
  • Print ISBN 978-1-349-56098-1
  • Online ISBN 978-1-137-56962-2
  • Buy this book on publisher's site