Why italians love to talk about food
Why Italians Love to Talk About Food by Yelena KostyukovichItalians love to talk about food. The aroma of a simmering ragu, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian culinary code, or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition.
In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the worlds richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, Why Italians Love to Talk About Food will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italys culinary gifts.
Street Food in Italy - FRESH SEAFOOD & FISH in Naples!!! ITALIAN STREET FOOD + Neapolitan Pizza
Why Italians Love to Talk About Food
The Neapolitan not only enjoys his food, but insists that it be attractively displayed for sale. But nothing is more carefully planned than the display of meat, which, since their appetite is stimulated by the periodic fast day, is particularly coveted by the common people. Several days in the year and especially the Christmas holidays are famous for their orgies of gluttony. I was assured that, not counting those which people had fattened in their own homes, thirty thousand of them had been sold. Crowds of donkeys laden with vegetables, capons and young lambs are driven to market, and never in my life have I seen so many eggs in one pile as I have seen here in several places. Not only is all this eaten, but every year a policeman, accompanied by a trumpeter, rides through the city and announces in every square and at every crossroad how many thousand oxen, calves, lambs, pigs, etc. The constant presence of baleful Vesuvius on one side of the landscape and Herculaneum and Pompeii on the other seems like an eternal memento mori, leading to a unique philosophical depth.
If you don't take every opportunity to visit as many restaurants, cafes, bars and eating establishments and the traditional trattoria, osteria and tavola calda or whatever other place where you can eat, then you have missed out on a key experience of Italy and what it means to be Italian. Like travelling through Italy, where each corner you turn has the potential to present an unforgettable visual experience, turning each page of this book has the potential to tickle, tease and tantalise your tastebuds. Kostioukovitch seems to be someone who is passionate about her food and especially Italian food. She devotes a chapter to each of the 19 regions of Italy. She writes about each regions' food from a historical, economical, cultural and political perspective and blends it within a religious, social and festival context. We are left with a sense of how food is intrinsically part of the social fabric of Italy. She dispels some of the myths - I thought Marco Polo was instrumental in the introduction of pasta to Italy, but I found that pasta has been traced back to 1, years before Polo was even a twinkle in his fathers eye.
No wonder the chain had to adapt to survive. As demonstrated during her delightful culinary wanderings, good food is fundamental. She travels to 19 provinces, from the Veneto and Lombardy in the north, through Liguria, Tuscany and Puglia to Sicily and Sardinia farther south. Fondue had its start here, a meal that brings people together. Its Martin Sec pears are unforgettable when baked with red wine and cloves then topped with whipped cream and served with a glass of grappa.
Editorial Reviews. From Publishers Weekly. Kostioukovitch, Umberto Eco's Russian translator, seems an unlikely source for a volume that feels like an instant.
read third grave dead ahead online free
A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily
However, I do remember Nonna Scordo telling me I had very poor hip movement when I kneaded she said I had no rhythm or style and she was right. An annual swordfish sagra festival is held on the first Sunday in July in Bagnara Calabra. The sagra features wonderful food and is best known for the blessing of the ontre or traditional fishing boats used to spear swordfish. The winner will be announced immediately on Twitter so please follow me and on Scordo. Finally, Elena was nice enough to answer a few of my questions on Italians and food. You can find the full interview below and also purchase the book via Amazon :. When I first started dating my husband we found an Italian restaurant near by.
Italians love to talk about food. In Why Italians Love to Talk About Food , Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda , then a Lombard cassoela , then lamb ala Romana : each is part of a unique culinary tradition.