num_pages: 256
description: Pizza pasta and olive today its hard to imagine any supermarket without these items. But how did these foodsand many more Italian ingredientsbecome so widespread?In this book Diego Zancani maps the extraordinary progress of Italian food from the legacy of the Roman invasion to its current ever-increasing popularity. Starting with medieval manuscripts he traces Italian recipes in Britain back to the thirteenth century and draws on later travel diaries to explore British and American encounters with Italian food abroad. The book also shows how Italian immigrants from ice-cream sellers and grocers to chefs and restauranteurs had a transformative influence on the spread of the cuisine championing Italian food at pivotal moments throughout history.Lavishly illustrated with material from the archives of the Bodleian Library and elsewhere this sumptuous book also includes Italian regional recipes that have come down to us through the centuries and celebrates the enduring international appeal of delicatessens pizzerias trattorias and the Mediterranean diet. 
language: English
title: How We Fell in Love with Italian Food
publisher: Bodleian Library, University of Oxford