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The silver spoon for children : favorite Italian recipes
On the 10th anniversary of its first publication, a new edition of this bestselling collection of quick, wholesome, easy-to-make Italian dishes for kids to prepare Following the global success of the first edition of The Silver Spoon for Children (adapted especially for children from the most influential Italian cookbook of the last 50 years), and to mark the 10-year anniversary of its publication, this newly designed edition presents a fresh, easy-to use layout. Kids will love to cook and eat the authentic regional Italian dishes - chosen by a nutritional specialist for their simple instructions, achievability, and balanced nutrition. With its charming specially commissioned illustrations, a lively layout, and bright and tempting photographs of the finished dishes, this book is sure to please budding cooks in kitchens around the world.
Book
The Italian American Table
Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children. Drawing on a vast array of resources including fascinating, rarely explored primary documents and fresh approaches in the study of consumer culture, Cinotto argues that Italian immigrants created a distinctive culture of food as a symbolic response to the needs of immigrant life, from the struggle for personal and group identity to the pursuit of social and economic power. Adding a transnational dimension to the study of Italian American foodways, Cinotto recasts Italian American food culture as an American \"invention\" resonant with traces of tradition.
eBook
Making Typicality: The Birth and Rebirth of the Torta Mattone of Bressana Bottarone, Italy
This article addresses the concept of “typicality” in community products, proposing a performative interpretation of this category. It ethnographically demonstrates how identifying products as “typical” is a process that involves a community in constructing both the product and its meaning. To illustrate this, this study delves into the case of Torta Mattone from Bressana Bottarone (PV) and its history. It highlights how, over 50 years, this dessert has been created and recreated as a symbol of the community in response to the pressing needs it faced amidst socio-economic changes. In doing so, this paper details its micro-gastronomic history, illustrating how the Torta Mattone has become instrumental in maintaining the social and cultural cohesion of the Oltrepo Pavese area.
Journal Article
Bitter honey : recipes and stories from the island of Sardinia
In Bitter Honey, seasoned chef Letitia Clark invites us into her new home on one of the most beautiful islands in the Mediterranean Sea - Sardinia. Cooking here reflects life: it is a slow and relaxed affair. Meat is almost always slow roasted over an open fire, often on a rustic spit. Cheese is made and matured slowly, using age-old methods and tools. Beans and legumes, and most vegetables too are cooked long and slow, extracting all their sweetness. There is no sense of urgency about anything. The recipes in this book don't take long to make, but you can taste the ethos behind every one of them - one which invites you to slow down, to enjoy yourself, to nourish yourself with food, friends, and family. Try your hand at Roasted eggplants with honey, mint, garlic & burrata, or a fresh, zesty salad of Celery, orange, anchovy and hazelnut, followed by Malloreddus (the shell-shaped pasta from the region) with crab, saffron and tomato, or a Roast chicken stuffed with ricotta and chard. If you're craving something sweet, follow up with an Almond panna cotta with poached apricots, or a bowl of Mascarpone and sour cherry ice cream. Each of these recipes, and the stories behind them, will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full color illustrations and joyful anecdotes throughout, Bitter Honey is a vacation, a cookbook and a window onto a covetable lifestyle in the sun - all rolled into one.
Book
Bitter Greens
Despite the inclusion of six classic recipes, Bitter
Greens is not an ethnic cookbook but a Roman banquet of
political satire, cultural criticism, and culinary memoir. Set
primarily in the Empire State and arranged like the courses of a
traditional Italian meal, Anthony Di Renzo's wide-ranging essays
meditate on Italian food at the noon of American imperialism and
the twilight of ethnicity, exploring such issues as the Wegmans
supermarket chain's conquest of Sicily; assembly-line sausages; the
fabled onion fields of Canastota, New York; the tripe shops of
postwar Brooklyn; Hunts Point Market and Andy Boy broccoli rabe;
and the fatal lure of Sicilian chocolate. Is the new global
supermarket a democratic feast, Di Renzo asks, or a cannibal
potluck where consumers are themselves consumed? Sip an aperitif,
toast Horace and Juvenal, and enjoy Chef Di Renzo's catered
symposium. It will feed your mind, tickle your ribs, and heal your
spleen.
eBook
Big flavors from Italian America : family-style favorites from coast to coast
\"Dig into the best of Italian American cooking with recipes that would make any nonna proud. Bubbling lasagna and drop meatballs are hard to resist, but save room for Braciole and Chicken Scarpariello. Then go on the road to discover dishes from humble delis and hole-in-the-wall restaurants, like Philadelphia Pork Sandwiches, Eggplant Pecorino, and Utica Greens. Learn the tricks behind pizzas from Detroit, Chicago, and St. Louis. Finally, bring home the bakery (and street fair) with garlic knots and zeppole.\" -- (Source of summary not specified)
Book
Italian cuisine
Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula.
eBook
American sfoglino : a master class in handmade pasta
\"In American Sfoglino, Evan Funke shares his classic training and provides detailed instructions for making pasta at home. Focusing on 15 pasta shapes, he'll walk readers through each stage of the process with step-by-step photography, from shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta.\"-- Provided by publsher.
Book
The human dredger
The Human Dredger is a non-fiction, autobiographical recount of the writer's education through food and its importance to society. The piece was written in June 2022 and includes scenes from Melbourne, Australia and Amalfi, Italy. The work explores the nature of memory regarding cuisine and its impact on growth from childhood into adulthood. The piece conveys how, foundationally, the understanding of different cultures can be approached through their interpretation of and appreciation for food. The writer reflects upon his childhood experiences with food and his changing perspectives as his palate develops. The story follows this human growth through a developed maturity of the palate. Replacing a linear timeline, the author's life is spelled out in a series of courses.
Journal Article