Free PDF The Food of Italy

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The Food of Italy

Free PDF The Food of Italy

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Amazon.com Review

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.

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Review

“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

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Product details

Paperback: 768 pages

Publisher: Vintage; Reissue edition (June 2, 1992)

Language: English

ISBN-10: 0679738967

ISBN-13: 978-0679738961

Product Dimensions:

5.2 x 1.8 x 8 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

21 customer reviews

Amazon Best Sellers Rank:

#172,824 in Books (See Top 100 in Books)

Food is more than what science can make of it. It includes culture. (That only follows when we realize that food is our connection with both agri-culture and how we cultivate our relations with one another among other things.) Waverly Root has a natural gift for writing "poetically" which enables the reader to begin imagining the regional environments of Italy that he describes. I have never been to Italy. However I am gaining lively images of Italy by way Root's descriptions of Italy's regional foods. One of the things that I most appreciate is that Root gives us his direct observations as well as his direct experience of the foods themselves as they are presented in each of the regions. This is far superior to any academic descriptions of a "Mediterranean Diet"! How refreshing!

This is a brilliant and detailed description of not just the cuisine of Italy, but also the geography and history of this beautiful country. This was recommended to me as I planned an Italian getaway, and I learned about more than just food. Excellent guide that goes beyond what the usual travel guides and history books contain. I do not consider myself a foodie or food expert- I'm just a curious traveler who happens to enjoy a good meal and glass of wine, so this was an eye opening read for me.

This book is sold as a companion volume to Root's The Food of France, though the two are of quite different character. Whereas the French volume shows a deep and intimate familiarity with a beloved cuisine that has largely weathered the cultural purges in France since WW2, the Italian volume shows the author as a traveler in a country in which he felt less at home, where he was cataloguing a highly diverse culinary landscape more or less dish by dish. The resulting compendium feels a bit compulsory, as though Root were eating his way through a checklist, the breadth and depth of which were not apparent before he'd spent his advance. Several times his nicely-written narrative verges on tedium, as when he catalogues the minor wines of Umbria or enumerates the differences between the sausages of Modena and those of Bologna. Missing is the rapture and warmth of the French volume.But one must not disparage the content of this less-than-ecstatic reportage: there is more on Italian food recorded here than in any other book I've been able to find in English. He sytematically hits the culinary high points of the entire country, region by region. Unfortunately, much of what he recorded is now lost, or at least homogenized into one national cuisine. Travelers to Italy will be forgiven for assuming that pizza is as much Florentine as it is Neopolitan now that Florence boasts maybe 50 good pizzerie. The highly local traditions Root recorded have largely disappeared. So consider this book to be a touching record of a lost gustatory landscape and of the heroic, not always inspired, travels of a lonely American far from his home in France.

though written fifty-odd years ago, Root's tour of the provinces and towns is useful to the tourist or vacation-dweller today, and his prose is so well-crafted, anyone would enjoy reading it at home. It'll whet your appetite for a trip there next vacation. Meanwhile, the thousand-odd descriptions of the fare, though not recipes, give one just enough information of the ingredients and mode of their preparation, one could figure out how to do it at home.

a gift so i can keep mine. this is the best all round book on italian cooking in print. not a cook book but a travel book to all the great cooking experiences in italy , not the up to date fancy ones but good solid italian cooking lore. he has one also one on france which is equally as good. but for anyone who claims to like italian this is tops.a wonderful gift i use it often,

This was recomended to me by my friend Marco in South Beach. The son of an Italian, San Francisco restauranteur, he believes this book is key to understanding Italian food culture.This book is twice as thick as The Food Of France by the same author.

Long out of print. An excellent book, received in good condition, as described. Root is a good writer and very opinuated. Good history and geography, in addition to the food descriptions. Interesting side note: the previous owner's business card was inside.

Great book for italian foodies

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The Food of Italy PDF

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The Food of Italy PDF

The Food of Italy PDF