Loading
Loading

Results

  • Europe
Sort By:  1-10 of 640 (64 pages)
Results per page:
         

Afterword: Italy represented

Peter Naccarato

,

Peter Naccarato is Professor of English and Chair of the Humanities Division at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

Search for publications

Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

Search for publications
and

Elgin Eckert

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...It is perhaps hardly surprising that three of the fourteen chapters in this volume discuss Italian pasta sauces. Sauce’s fluidity highlights the malleability of the meanings of Italian food, but this representational malleability...

Fish

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Strange that on most of these islands fish should be such a luxury. Nevertheless, many of the visitors over the past two centuries have commented on the expense of fresh fish and described the excitement when a caïqueful would arrive from...

Cookies, Candies, And Preserves

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Sesame and Honey Bars Zakynthos Here is a goody which is invariably served at panigýria and other celebrations. It is also packaged and sold in health food stores. A nutritious way to satisfy a craving for something sweet...

Vegetable Dishes

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...The cuisine of the Ionian Islands is filled with delicious and imaginative ways of preparing vegetables. Most of them became imaginative out of necessity, the population as a whole being extremely poor for centuries and unable to afford...

Introduction

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

Search for publications
and

Lisa Cooperman

Lisa Cooperman

Search for publications

Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

...The most familiar and enduring example comparing architecture and cuisine hails from the nineteenth century and the magnificent edible fantasies of Marie-Antonin Carême, king of chefs and chef of kings. Carême is credited with having said...
...Cod has a very interesting place in the history of Bilbao, with a very deep historical association with the city’s culture. This fish is the basis of an important series of recipes that define the personality of the city. During Lent, fish...

Meat

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...With so many days dedicated to fasting and with so much of the population poor for so long, meat has never been an important feature of the Ionian diet. Visitors in the nineteenth century complained about the butchers' scant offerings due...

The Success of a Metaphor

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

Search for publications

The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The figurative use of the term “taste” to refer to the human faculty for discerning between what is beautiful and what is ugly is a relatively recent cultural acquisition. It implies being in possession of measure, refinement and skill (in...

Chicken And 0ther Birds

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Chicken, turkey, and game were staple foods of the middle and upper classes in the Ionian. Edward Lear, painter of watercolors and composer of limericks, used to complain bitterly of "dining on everlasting chicken" when he stayed in Corfu...

Cheese, Eggs, And Pasta

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Though the Ionians add cheese to many of their dishes, they have very few recipes in which cheese is the featured ingredient. The egg dishes represent beautiful marriages with garlic...