Articoli Correlati

by Redazione Inglese in Homepage

Thanks to the Osteria San Cesario and Anna Dente, the history and anthropology of food supply have key topics on the typical Roman cuisine

Tag: San Cesario, Roman cuisine, Osteria of San Cesario, history of cooking, food anthropology, Anna Dente

by Redazione Inglese in Homepage

The history of tomato in Italy by David Gentilcore, published by Garzanti Libri, tells the story of the cuisine, the beautiful history of this "purple wonder”.

Tag: purple wonder, pellegrino artusi, parma gastronomic sciences, literature, history of cooking, garzanti libri, food culture, faculty of gastronomic sciences, david gentilcore, cuisine, anthropology of food

by Redazione Inglese in Homepage

Misticanze, the book by Gian Luigi Beccaria, published by Garzanti Libri, tries to describe the history of the kitchen through the evolution of words.

Tag: misticanze, history of cooking, gian luigi beccaria, gastronomic literature, garzanti libri, francesco redi, food culture, claude lévi-strauss, anthropology of food