Monday, February 18, 2008

Book: "Delizia!: The Epic History of the Italians and Their Food" by John Dickie

The ANNOTICO Report

 

Italian cuisine was the first developed cuisine in Europe, Most experts agree that Italian cooking became the "Mother Cuisine of Europe" in 1533 when Catherine de'Medici went to France to marry King Henri II. She brought teams of expert cooks to France who delivered France the secrets of the most sophisticated cuisine yet developed at that time.

 

"Delizia!: The Epic History of the Italians and Their Food" by John Dickie

 

Editorial Reviews

 

Amazon.com

 

From Publishers Weekly


In this revelatory history of gourmet Italy from antiquity to today, Dickie , examines the centuries of religious, political and sociological events that effectively thrust Italian food into today's global limelight. Though it begins with the requisite gnocchi, lasagna, tagliatelle and tortellini, this bittersweet historical narrative quickly dispels the romantic notion that contemporary Italian fare has been the prideful plate of the rural peninsula and peasants throughout the ages.

 

Dickie tracks the country's culinary saga to medieval times, during which the impoverished would have been less likely to eat bistecca alla fiorentina or risotto alla milanese (had either existed), as they were to subsist on banal fare like turnips and polenta, with little concept of epicurean taste or pride. He notes that it was the urban areas, replete with food markets and money, that enabled foods like Parmigiano-Reggiano and mortadella to become Italian staples.

 

As Dickie shows, the mainstream American concept of Italian food is a modern-day notion developed as a mixture of the multiple identities of the country's cities. Boisterous, gluttonous storiessome verging on salaciousare balanced by accounts of paucity in this look into Italian history and its edibles. (Jan.)     Reed Business Information


Reviews


"Revelatory history of gourmet Italy from antiquity to today...Boisterous, gluttonous stories -- some verging on salacious -- are balanced by accounts of paucity in this look into Italian history and its edibles." -- Publishers Weekly

"A book that is as much a feast of horrors as delights...[Dickie's] book is hard to fault: densely researched, enlightening, and consistently moreish." -- The Sunday Times (London)

"A literally mouth-watering read, which counters the misconception of "Italian" cuisine, as well as the myth that it originated among peasants." -- The Herald

"A clever and provoking account of Italy's history...informs as well as enlightens." -- The Guardian

"Lots of books are written with passion about Italian food, precious few backed up with the deep historical background here presented in allegro con brio style by a clear-headed historian who rubbishes some too-persistent myths and rep laces them with factual narratives no less fascinating. Dickie shows how Italian regional cuisines developed and some dishes became global icons.

 

If we are what we eat, who wouldn't want to be Italian?" -- The Times (London)

 

The ANNOTICO Reports Can be Viewed (and are Archived) on:

Italia USA: http://www.ItaliaUSA.com [Formerly Italy at St Louis] (7 years)

Italia Mia: http://www.ItaliaMia.com (3 years)

Annotico Email: annotico@earthlink.net