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Italian Identity in the Kitchen by Massimo Montanari-P2P

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine―which consisted of bread, wine, and olives―with the barbarian diet―rooted in bread, milk, and meat―first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation’s healthful contribution of vegetables to the fifteenth-century European diet.

Italian Identity in the Kitchen, or Food and the Nation by Massimo Montanari-P2P
English | 106  pages | ePUB | 1.5  MB
Download: – Uploadocean  -NTi

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    Italian Identity in the Kitchen, or Food and the Nation by Massimo Montanari

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