Italian cuisine
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Italian cuisine as a national cuisine known today has evolved through centuries of social and political changes, with its roots traced back to 4th century BC. Significant change occurred with discovery of the New World which helped shape much of what is known as Italian cuisine today with the introduction of items such as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but not introduced in scale until the 18th century. Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy.
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GarantieWeitere Informationen
- Allgemeine Informationen
- Sprache Englisch
- Untertitel Roman cuisine, Restaurant, Trattoria, Espresso, Italian wine, Il cucchiaio d'argento, Il talismano dellafelicità, Pellegrino Artusi, List of Italian dishes
- Titel Italian cuisine
- ISBN 978-613-0-01213-7
- Format Fachbuch
- EAN 9786130012137
- Jahr 2009
- Größe H221mm x B151mm x T29mm
- Gewicht 445g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 292
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Genre Geschichte
- GTIN 09786130012137
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