ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover 0231122322
[DH, SE, Spain] [Publication Year: 2003]

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover
[Moncks Corner, SC, U.S.A.] [Publication Year: 2003]

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover First Edition 2003. 1st Edition. Hardcover. This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today. Translator(s): O'Healy, Aine. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 400 pages, 75 black & white illustrations. BIC Classification: 1DST; JHBT; WBA; WBN. Category: (P) Professional & Vocational. Dimension: 235 x 160 x 26. Weight in Grams: 638. A Cultural History. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 400 pages, 75 illus. This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today. Cateogry: (P) Professional & Vocational. BIC Classification: 1DST; JHBT; WBA; WBN. Dimension: 235 x 160 x 26. Weight: 632. Translator(s): O'Healy, Aine. . . . . .
[Galway, GY, Ireland] [Publication Year: 2003]

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover 2003. 1st Edition. Hardcover. This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today. Translator(s): O'Healy, Aine. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 400 pages, 75 black & white illustrations. BIC Classification: 1DST; JHBT; WBA; WBN. Category: (P) Professional & Vocational. Dimension: 235 x 160 x 26. Weight in Grams: 638. A Cultural History. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 400 pages, 75 illus. This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today. Cateogry: (P) Professional & Vocational. BIC Classification: 1DST; JHBT; WBA; WBN. Dimension: 235 x 160 x 26. Weight: 632. Translator(s): O'Healy, Aine. . . . . . Books ship from the US and Ireland.
[Olney, MD, U.S.A.] [Publication Year: 2003]

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press, New York] Hardcover Hardcover. 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.Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian:o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot.o Italians invented the practice of chilling drinks and may have invented ice cream.o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat.o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the ...
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Columbia Univ Pr 2003 Hardcover New 400 pages. 9.00x6.25x1.00 inches.

New York |Chichester Columbia University Press 2003 Hard cover New in new dust jacket.

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover
[Dallas, TX, U.S.A.] [Publication Year: 2003]

New York Columbia University Press 2003 Hard cover New. Sewn binding. Cloth over boards. 400 p. Contains: Unspecified, Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H.

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, technique.
[Greven, Germany] [Publication Year: 2003]
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New York Columbia University Press 2003 Hard cover New. Sewn binding. Cloth over boards. 400 p. Contains: Unspecified, Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H.

Columbia University Press 9/17/2003 Hardback or Cased Book New in New jacket Italian Cuisine: A Cultural History (Hardback or Cased Book)

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover First Edition 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.Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian:o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot.o Italians invented the practice of chilling drinks and may have invented ice cream.o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat.o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the ...

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages.
[Tucson, AZ, U.S.A.] [Publication Year: 2003]

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover Book is in NEW condition.
[Hawthorne, CA, U.S.A.] [Publication Year: 2003]

Columbia University Press 9/26/2003 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

New York Columbia University Press 2003 Hard cover New. Sewn binding. Cloth over boards. 400 p. Contains: Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H.

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press 2003-09-26, New York |Chichester] Hardcover Language: ENG
[London, United Kingdom] [Publication Year: 2003]

Columbia University Press, Date: 2003-09-17. First Edition. hardcover. Used:Good. 2003. Columbia University Press ISBN 0231122322 9780231122320 [US]

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover New copy - Usually dispatched within 4 working days. This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
[Southport, United Kingdom] [Publication Year: 2003]

Columbia University Press 9/26/2003 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

New York Columbia University Press 2003 Hard cover Good. Sewn binding. Cloth over boards. 400 p. Contains: Unspecified, Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H.

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover First Edition Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
[Columbia, MO, U.S.A.] [Publication Year: 2003]

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press 2003-09-26, New York |Chichester] Hardcover Language: ENG
[London, United Kingdom] [Publication Year: 2003]

ISBN10: 0231122322, ISBN13: 9780231122320, [publisher: Columbia University Press] Hardcover New Book. Shipped from UK. Established seller since 2000.
[Wood Dale, IL, U.S.A.] [Publication Year: 2003]