In the homeland of the authors, this book was considered revolutionary.
In the homeland of the authors, this book was considered revolutionary. Refusing to study small details such as the origin of a particular type of pasta, linguist Alberto Capatti and medievalist historian Massimo Montanari approached culinary issues from general cultural and structural positions.
The interpenetration of the master’s and the common people’s cuisine, the historical opposition of honey and sugar, the dependence of the chef’s suit on the military — by the will of the authors, these and other fascinating details do not turn into a motley collection of heterogeneous facts, but add up to a coherent and clear study of the laws by which Italian cuisine has developed since the time of the Ancient Rome to the present day.
UFO, 480 p.