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Books > Cookbooks, Food & Wine > Cooking Education & Reference > History > 0743277996
  1. Delizia!: The Epic History of the Italians and Their Food
    Delizia!: The Epic History of the Italians and Their Food
    Delizia!: The Epic History of the Italians and Their Food
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  2. Delizia!: The Epic History of the Italians and Their Food

    Delivery: 10-20 Working Days
    Customer Ratings (12 reviews)
    Price R532.00

Additional Information

Everyone loves Italian food. But how did the Italians come to eat so well? The advertising industry tells us the answer lies in the vineyards and olive groves of Tuscany - among sun-weathered peasants, and mammas serving pasta under the pergola Yet this nostalgic fantasy has little to do with the real history of Italian cuisine. Because Italian food is city food. And telling its story means telling the story of the Italians as a people of city dwellers. For a thousand years, Italy's cities have been magnets for everything that makes for great eating: ingredients, talent, money, and power. In DELIZIA! the author of the acclaimed COSA NOSTRA takes a revelatory historical journey through the flavours of Italy's cities. From the bustle of Medieval Milan, to the bombast of Fascist Rome; from the pleasure gardens of Renaissance Ferrara, to the putrid alleyways of nineteenth-century Naples. In rich slices of urban life, DELIZIA! shows how violence and intrigue, as well as taste and creativity, went to make the world's favourite cuisine. With its mix of vivid story-telling, ground-breaking research and shrewd analysis, John Dickie's DELIZIA! is as appetising as the dishes it describes.

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John Dickie
Brand: Free Press
Used Book in Good Condition
Free Press
Free Press
Free Press
Free Press
Most Helpful Customer Reviews

This is a splendid book that surveys a big, broad sweep of culinary history. It's eminently readable. Dickie employs an interesting device in this regard: each of the chronologicall ordered chapters is set in a particular place at a particular time. The most compelling sections, for me, were those that dealt with the late 19th and early 20th centuries, when nationalist projects impacted heavily on Italian foodways. An essential book to be placed alongside such classics as Waverly Root's The Food of Italy and Marlena De Blasi's volumes on regional Italian cuisine.
This is one of those books that is ideally read when you need a break from heavy thinking, but still want to feel that you are not reading junk. It would probably be a perfect introduction to a trip to Italy (or a book to bring with you on the same trip).

First things first, although you will find a number of fun historical facts and myth-busting nuggets regarding Italian food, this is not really a history of the food itself. You will not find recipes or useful tips to use in your own kitchen. Dickie is a historian, among other talents, and approaches this book from the point of view of the relationship of the country to their food.

The book moves from the Medieval Table to The Land of Plenty (modern Italy) as chapter organization. If there is a unifying theme or point, it is that Dickie makes it clear that food in Italy has been an urban and not a peasant business, directly intertwined with currents in culture and politics.

The book is readable, if... Read more
This is a delightful and excellently written book, essential if you want to probe into Italian food. It is not a history, though, epic or otherwise; it's a series of stories that bring out key moments in Italian food history. Dickie is a superb storyteller. The tales range from really crucial--especially the tale of how Pellegrino Artusi created the Great Italian Cookbook--to fascinating byways.
There are almost no recipes, and the most ambitious one is wildly impractical: how to make 100 pounds of baloney (correctly "mortadelle"). Not what I will do this weekend.
A few random notes: p. 48, on Marco Polo: "Why does he never mention the Great Wall or acupuncture?" Well, maybe because the Great Wall wasn't built till about 200 years after his time, and acupuncture didn't reach its modern form and popularity for even longer. On p. 227 Dickie gives one of the fictional origin points of the modern and ridiculous story that Marco introduced pasta to Italy. 53 and... Read more
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