Delizia!: The Epic History of the Italians and Their Food
In this revelatory history of gourmet Italy from antiquity to today, Dickie (Cosa Nostra: A History of the Sicilian Mafia), examines the centuries of religious, political and sociological events that effectively thrust Italian food into today's global limelight. Though it begins with the requisite gnocchi, lasagna, tagliatelle and tortellini, this bittersweet historical narrative quickly dispels the romantic notion that contemporary Italian fare has been the prideful plate of the rural peninsula and peasants throughout the ages. Dickie tracks the country's culinary saga to medieval times, during which the impoverished would have been less likely to eatbistecca alla fiorentinaorrisotto alla milanese(had either existed), as they were to subsist on banal fare like turnips and polenta, with little concept of epicurean taste or pride. He notes that it was the urban areas, replete with food markets and money, that enabled foods like Parmigiano-Reggiano and mortadella to become Italian staples. As Dickie shows, the mainstream American concept of Italian food is a modern-day notion developed as a mixture of the multiple identities of the country's cities. Boisterous, gluttonous stories—some verging on salacious—are balanced by accounts of paucity in this look into Italian history and its edibles.(Jan.)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.