Loading
Loading

Results

  • 1800-1849
Sort By:  1-10 of 12 (2 pages)
Results per page:
         

The origins of pizza and the pizzeria

Antonio Mattozzi

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

Search for publications
and

Donatella Mattozzi

Donatella Mattozzi

Search for publications

Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...The precise date that the first pizzeria opened in Naples is not known, nor do we know when the first pizzaiolo was called by that specific name. The fact that neither “pizzeria” nor “pizzaiolo” appear in lists of Neapolitan trades...

The ‘Perverse Strangeness of the Seasons’: 1816–17

Italy and the Potato: A History, 1550–2000

Continuum, 2012

Book chapter

...The crisis of 1816–17 is sometimes given as the time when Italians began to eat (and grow) the potato. Donatella Lippi , ‘Al tempo dei...

Mapping Sewer Spaces in mid-Victorian London

Dirt : New Geographies of Cleanliness and Contamination

I.B.Tauris, 2012

Book chapter

...Sewers are paradoxically both signifiers of rational modernity and reliquaries of archaic fears: the literal and metaphorical bowels of the city, everyday yet alien spaces. The primary way of visualizing sewers is through maps, where, along...

Upholding Status: The Diet of a Noble Family in Early Nineteenth-Century La Mancha

Food, Drink and Identity : Cooking, Eating and Drinking in Europe Since the Middle Ages

Berg, 2001

Book chapter

...In the spring of 1807, the old marchioness of Cervera, doña María Theresa Miró, saw her family properties in Almagro legally constrained. Her husband had died years before, leaving her the remains of a still large patrimony (land with olive...

Kitchen Moralities

Sara Pennell

Sara Pennell is Senior Lecturer in History at the University of Greenwich, UK. She is the co-editor, along with Michelle DiMeo, of Reading and Writing Recipe Books, 1550–1800 (2013). Author affiliation details are correct at time of print publication.

Search for publications

The Birth of the English Kitchen, 1600–1850

Bloomsbury Academic, 2016

Book chapter

...The New England colonist Cotton Mather understood well enough that to be a good Christian, one did not need to be in kneeling at prayer in church: ‘Truly the meanest work you have to do in your service, though it be in the stable...

Food Outdoors on Farms and on Estates: Changing Eating Habits of Country Folk in Hungary, 1760–1960

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...The time-span 1760–1960 covers two fundamental periods of change: the mid-eighteenth-century agricultural improvements, and the suspension of private farming due to the political situation in the mid-twentieth century. This chapter...

Peopling the Kitchen

Sara Pennell

Sara Pennell is Senior Lecturer in History at the University of Greenwich, UK. She is the co-editor, along with Michelle DiMeo, of Reading and Writing Recipe Books, 1550–1800 (2013). Author affiliation details are correct at time of print publication.

Search for publications

The Birth of the English Kitchen, 1600–1850

Bloomsbury Academic, 2016

Book chapter

...In thinking about this chapter, I kept in mind the tagline to a recent IKEA advertisement: ‘[T]he kitchen is the busiest room in the house. If it doesn’t work for everyone, it doesn’t work at all.’ Tagline for IKEA ‘The wonderful...

The ‘Power House’: Technologies in the Kitchen

Sara Pennell

Sara Pennell is Senior Lecturer in History at the University of Greenwich, UK. She is the co-editor, along with Michelle DiMeo, of Reading and Writing Recipe Books, 1550–1800 (2013). Author affiliation details are correct at time of print publication.

Search for publications

The Birth of the English Kitchen, 1600–1850

Bloomsbury Academic, 2016

Book chapter

...Darley, ‘The power house‘, 106.The appraisers open the door, and survey the room before them. It is January 1603 and they are taking note of the worldly goods of Richard Francklyn, shoemaker of Farnham (Surrey). Francklyn occupied...

Feeding the Shearers: Endogenous Developments in Scottish Harvest Food

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...The main period when food of a special nature was provided by farmers in the fields was that of the grain harvest. The available data span the nineteenth and twentieth centuries, and underpin the concept of ‘endogenous development’, a slow,...

Dream Kitchens? Imagining the Pre-modern Kitchen

Sara Pennell

Sara Pennell is Senior Lecturer in History at the University of Greenwich, UK. She is the co-editor, along with Michelle DiMeo, of Reading and Writing Recipe Books, 1550–1800 (2013). Author affiliation details are correct at time of print publication.

Search for publications

The Birth of the English Kitchen, 1600–1850

Bloomsbury Academic, 2016

Book chapter

...When I watch a cooking show on television, half of my attention is not on the food being lovingly prepared but on the location. It has become de rigueur for the cook, be they Nigella (Lawson) or Nigel (Slater), to be filmed in a ‘real...