Ebook: The Food Of Italy

Originally Published 1971 by Atheneum

In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country’s gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat.

From the legally enforced frugality of the Renaissance table to the enduring Saracen luxury of Sicilian desserts, from the lasagna of Bologna to the saltimbocca of Rome, Root explores the secrets and customs of a cuisine so nuanced that even the basic ragu Bolognese has some two hundred variations.

A culinary adventurer who made his mark decades before Anthony Bourdain appeared on the scene, Root shares the stories of an elephant forced to spend the winter of 1551 in the South Tyrol and the dishes named after him, the proper way to bottle Chianti, and the mysteries surrounding the origin of tortellini. Essential reading for travelers—of the armchair and ticketed variety, alike—The Food of Italy, which features decorative maps (that may not be legible for all readers) and illustrations, brings the subtleties of the Italian palate into any home.


Product description


The Food of Italy is the book to get if you're traveling there. You know about the Coliseum, you've heard about the canals of Venice, but what should you order? Waverly Root supplies the answers in this travelogue focusing on the foods of various regions in Italy. Root, who made his living as a foreign correspondent and has written several volumes on his penchant for food, is an excellent guide whose descriptions will convince globetrotters that there's much more to travel than sightseeing. Along with The Food of France , this book won the 1990 James Beard Cookbook Award.
press reviews
"Root has managed to capture not only the essence of the Italian table but also the Italian soul."— Newsweek

"A remarkable book . . . rich in verve and intellect . . . sophisticated and expansive." — The Washington Post Book World
blurb
book is not just to learn the proper preparation for lasagna and risotto, but also to encounter the Medicis, to witness an opulent banquet for two, and to learn the fables surrounding the origin of tortellini.
book back

For many years this marvelously evocative book has been essential reading for the traveler wanting to savor the cuisine of Italy as well as to tour its cities and countryside. And it has been equally indispensable for the cook wishing to capture the subtleties of the Italian palate in his or her own kitchen. With great learning and omnivorous curiosity, Waverley Root explores all of the byways of a cuisine so nuanced that event the basic ragu Bolognese has some two hundred variations.

About the author and other contributors
Waverley Root was a foreign correspondent in Europe for nearly fifty years, representing the Chicago Tribune , The Washington Post , Time , and other outlets. He also contributed regularly to The New York Times Magazine , International Herald Tribune , and Gourmet . Among his books are The Food of Italy , The Food of France , Contemporary French Cooking , The Best of Italian Cooking , and Eating in America . Considered one of the major writers on cuisine of his time, Root passed away in 1982.