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Author: Joaquín Lasierra Cirujeda Publisher: ISBN: 9788461182220 Category : Cooking Languages : es Pages : 184
Book Description
107 Recetas Culinarias de la Prehistoria e Historia en las Culturas Mediterráneas. Somos herederos de unos conocimientos culinarios a través de recetas de cocina obtenidas por los trabajos de estudiosos que han dedicado muchos años de su vida científica al estudio de las civilizaciones antiguas del Mediterráneo y a los secretos de su alimentación. Este libro hace un recorrido culinario desde la Prehistoria hasta la Cultura Bizantina a la vez que forma un compendio de recetas de cocina sin modificar, tal como se expresaban, y que constituyen una de las dietas más saludables del mundo, la reconocida internacionalmente como Dieta Mediterránea.
Author: Joaquín Lasierra Cirujeda Publisher: ISBN: 9788461182220 Category : Cooking Languages : es Pages : 184
Book Description
107 Recetas Culinarias de la Prehistoria e Historia en las Culturas Mediterráneas. Somos herederos de unos conocimientos culinarios a través de recetas de cocina obtenidas por los trabajos de estudiosos que han dedicado muchos años de su vida científica al estudio de las civilizaciones antiguas del Mediterráneo y a los secretos de su alimentación. Este libro hace un recorrido culinario desde la Prehistoria hasta la Cultura Bizantina a la vez que forma un compendio de recetas de cocina sin modificar, tal como se expresaban, y que constituyen una de las dietas más saludables del mundo, la reconocida internacionalmente como Dieta Mediterránea.
Author: Richard F. Kuisel Publisher: Univ of California Press ISBN: 9780520918412 Category : History Languages : en Pages : 316
Book Description
When Coca-Cola was introduced in France in the late 1940s, the country's most prestigious newspaper warned that Coke threatened France's cultural landscape. This is one of the examples cited in Richard Kuisel's engaging exploration of France's response to American influence after World War II. In analyzing early French resistance and then the gradual adaptation to all things American that evolved by the mid-1980s, he offers an intriguing study of national identity and the protection of cultural boundaries. The French have historically struggled against Americanization in order to safeguard "Frenchness." What would happen to the French way of life if gaining American prosperity brought vulgar materialism and social conformity? A clash between American consumerism and French civilisation seemed inevitable. Cold War anti-Communism, the Marshall Plan, the Coca-Cola controversy, and de Gaulle's efforts to curb American investment illustrate ways that anti-Americanization was played out. Kuisel also raises issues that extend beyond France, including the economic, social, and cultural effects of the Americanized consumer society that have become a global phenomenon. Kuisel's lively account reaches across French society to include politicians, businessmen, trade unionists, Parisian intelligentsia, and ordinary citizens. The result reveals much about the French—and about Americans. As Euro Disney welcomes travellers to its Parisian fantasyland, and with French recently declared the official language of France (to defend it from the encroachments of English), Kuisel's book is especially relevant.
Author: Carol Helstosky Publisher: Berg Publishers ISBN: 9781845205423 Category : History Languages : en Pages : 256
Book Description
Pasta, cappuccino, olive oil Italian food culture is a prominent feature of Western society in our cafes, restaurants and homes. But what is the history of Italian cuisine? And where do we get our notions about Italian food? Garlic and Oil is the fi rst comprehensive history of food habits in modern Italy. Chronicling the period from the mid-nineteenth century to the present day, the author argues that politics dramatically affected the nature of Italian cuisine and food habits. Contrary to popu lar belief, the Italian diet was inadequate and unchanging for many decades. Drawing on the writings of scientific professionals, domestic economists, government officials, and consumers, the author shows how the miserable diet of so many Italians be came the subject of political debate and eventually, the target of government intervention. As successive regimes liberal, fascist, democratic struggled with the question of how to improve peoples eating habits, their actions purposefully and inad vertently affected what and how much Italians ate, shaping not only the foundations of Italian cuisine, but also the nature of Italian identity. Garlic and Oil is a popular national food history that offers a new perspective on the history of consume rism and food studies by examining how political change affects food consumption habits.
Author: John Wilkins Publisher: OUP Oxford ISBN: 9780199240685 Category : Cooking Languages : en Pages : 502
Book Description
This book explains the importance of food to ancient Greek comedy: it was a medium through which comedy could represent the material, social, agricultural, political and religious worlds to the Greek city-state. The text also contains translations of hundreds of comic fragments; and it reassesses the division of comedy into Sicilian and Attic Old, Middle, and New.
Author: Ioannis N. Perysinakis Publisher: Walter de Gruyter GmbH & Co KG ISBN: 3110392720 Category : Literary Criticism Languages : en Pages : 278
Book Description
Plautine Trends: Studies in Plautine Comedy and its Reception, a collective volume published as a Festschrift in honour of Prof. D. Raios (University of Ioannina), aims to contribute to the current, intense discussion on Plautine drama and engage with most of the topics which lie at the forefront of recent scholarship on ‘literary Plautus’. 13 papers by experts on Roman Comedy address issues concerning a) the structure of Plautine plot in its social, historical and philosophical contexts, b) the interfaces between language and comic plot, and c) plot and language as signs of reception. Participants include (in alphabetical order): A. Augoustakis, R.R. Caston, D.M. Christenson, M. Fontaine, S. Frangoulidis, M. Hanses, E. Karakasis, D. Konstan, K. Kounaki–Philippides, S. Papaioannou, A. Sharrock, N.W. Slater, and J.T. Welsh. The papers of the volume are preceded by an introduction offering a review of the extensive literature on the subject in recent years and setting the volume in its critical context. The preface to the volume is written by R.L. Hunter. The book is intended for students or scholars working on or interested in Plautine Comedy and its reception.
Author: Alberto Capatti Publisher: Columbia University Press ISBN: 0231509049 Category : Cooking Languages : en Pages : 369
Book Description
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 centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history 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.
Author: Terence Scully Publisher: Boydell Press ISBN: 9780851154305 Category : Cooking Languages : en Pages : 296
Book Description
In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Author: Salvatore Di Maria Publisher: University of Toronto Press ISBN: 1442667346 Category : Drama Languages : en Pages : 233
Book Description
The theatre of the Italian Renaissance was directly inspired by the classical stage of Greece and Rome, and many have argued that the former imitated the latter without developing a new theatre tradition. In this book, Salvatore DiMaria investigates aspects of innovation that made Italian Renaissance stage a modern, original theatre in its own right. He provides important evidence for creative imitation at work by comparing sources and imitations – incuding Machiavelli’s Mandragola and Clizia, Cecchi’s Assiuolo, Groto’s Emilia, and Dolce’s Marianna – and highlighting source elements that these playwrights chose to adopt, modify, or omit entirely. DiMaria delves into how playwrights not only brought inventive new dramaturgical methods to the genre, but also incorporated significant aspects of the morals and aesthetic preferences familiar to contemporary spectators into their works. By proposing the theatre of the Italian Renaissance as a poetic window into the living realities of sixteenth-century Italy, he provides a fresh approach to reading the works of this period.
Author: Joaquín Lasierra Cirujeda
Author: Joaquín Lasierra Cirujeda
Author: Richard F. Kuisel
Author: Carol Helstosky
Author: John Wilkins
Author: Desiderius Erasmus
Author: Philostratus (the Athenian)
Author: Ioannis N. Perysinakis
Author: Alberto Capatti
Author: Terence Scully
Author: Salvatore Di Maria