The Eternal Table: A Cultural History of Food in RomeRowman & Littlefield, 8 mar 2019 - 266 pagine The Eternal Table: A Cultural History of Food in Rome is the first concise history of the food, gastronomy, and cuisine of Rome spanning from pre-Roman to modern times. It is a social history of the Eternal City seen through the lens of eating and feeding, as it advanced over the centuries in a city that fascinates like no other. The history of food in Rome unfolds as an engaging and enlightening narrative, recounting the human partnership with what was raised, picked, fished, caught, slaughtered, cooked, and served, as it was experienced and perceived along the continuum between excess and dearth by Romans and the many who passed through. Like the city itself, Rome’s culinary history is multi-layered, both vertically and horizontally, from migrant shepherds to the senatorial aristocracy, from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. The Eternal Table takes the reader on a culinary journey through the city streets, country kitchens, banquets, markets, festivals, osterias, and restaurants illuminating yet another facet of one of the most intriguing cities in the world. |
Sommario
| 1 | |
Roman Kingdom 753509 BCE Roman Republic 50927 BCE Roman Empire 27 BCE476 CE | 21 |
Treatise Philosophy Literature Cookbooks | 53 |
The Ins and Outs | 87 |
Chapter 5 Al mercatoAt the Marketplace | 113 |
Eats La cucina romanesca | 145 |
Chapter 7 Eating and Drinking Out | 181 |
Notes | 215 |
| 233 | |
| 243 | |
About the Author | 251 |
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The Eternal Table: A Cultural History of Food in Rome Karima Moyer-Nocchi,Giancarlo Rolandi Anteprima non disponibile - 2019 |
Parole e frasi comuni
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