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Short History of Spaghetti with Tomato Sauce [Hardback]

3.76/5 (419 ratings by Goodreads)
  • Formāts: Hardback, 128 pages, height x width x depth: 213x135x13 mm, weight: 227 g, Illustrations
  • Izdošanas datums: 16-Nov-2021
  • Izdevniecība: Europa Editions
  • ISBN-10: 1609457099
  • ISBN-13: 9781609457099
Citas grāmatas par šo tēmu:
  • Hardback
  • Cena: 21,60 €
  • Grāmatu piegādes laiks ir 3-4 nedēļas, ja grāmata ir uz vietas izdevniecības noliktavā. Ja izdevējam nepieciešams publicēt jaunu tirāžu, grāmatas piegāde var aizkavēties.
  • Daudzums:
  • Ielikt grozā
  • Piegādes laiks - 4-6 nedēļas
  • Pievienot vēlmju sarakstam
  • Formāts: Hardback, 128 pages, height x width x depth: 213x135x13 mm, weight: 227 g, Illustrations
  • Izdošanas datums: 16-Nov-2021
  • Izdevniecība: Europa Editions
  • ISBN-10: 1609457099
  • ISBN-13: 9781609457099
Citas grāmatas par šo tēmu:

Intellectually engaging and deliciously readable, a stereotype-defying history of how one of the most recognisable symbols of Italian cuisine and national identity is the product of centuries of encounters, dialogue, and exchange.

Is it possible to identify a starting point in history from which everything else unfolds—a single moment that can explain the present and reveal the essence of our identities? According to Massimo Montanari, this is just a myth: by themselves, origins explain very little and historical phenomena can only be understood dynamically—by looking at how events and identities develop and change as a result of encounters and combinations that are often unexpected.

As Montanari shows in this lively, brilliant, and surprising essay, all you need to debunk the “origins myth” is a plate of spaghetti. By tracing the history of the one of Italy’s “national dishes”—from Asia to America, from Africa to Europe; from the beginning of agriculture to the Middle Ages and up to the 20th century—he shows that in order to understand who we are (our identity) we almost always need to look beyond ourselves to other cultures, peoples, and traditions.

Words: Handle with Care
13(4)
Recipes and Products, Or Rather, Time and Space
17(6)
Reflecting on a Plate of Pasta
23(4)
Marco Polo and Spaghetti: The Birth of a Fake News Item
27(4)
Bread and Pasta: From the Middle East to Europe
31(4)
New Names for a New Product
35(2)
The Sicilian Melting Pot and the Birth of the Pasta Industry
37(4)
When Spaghetti Were Called Macaroni
41(4)
A New Category of Food
45(4)
How Do You Cook Pasta?
49(4)
Cheese on Macaroni
53(4)
Another Way to Eat: The Fork
57(4)
Pasta Changes Its Status
61(4)
Al Dente
65(4)
We Are What We Eat
69(4)
White and Red
73(4)
Spanish Tomato Sauce
77(4)
A Felicitous Encounter
81(6)
A Spice for Everyone
87(4)
Olive Oil and the Invention of the Mediterranean Diet
91(6)
Garlic and Onion, Peasant Aromas
97(2)
A Touch of Green
99(4)
The Spaghetti Tree
103(2)
Notes 105(12)
Index of Names 117