This unique, stunningly illustrated journal is ideal for use as a travel notebook or sketchpad.
Enjoy sampling the local food on holiday in Italy, read restaurant menus and shop with confident using this practical pocket guide:
This good-looking little book presents how to enjoy the best of Italian food, understand what is offered, and order in an Italian restaurant or street market. Complementing the Blue Guides classic Italian cultural guidebook range as preparation for and accompaniment to any visit to Italy, it offers comprehensive coverage from pizza and gelato to rare regional delicacies and fine wine, along with separate sections on such subjects as seasonal food, Mediterranean fish, Italian wines and aperitifs, and star chefs. A phrasebook-divided into 'what it means' (Italian into English, including a glossary) and 'how to ask for' (English into Italian)-will make up most of the book. Supplemented with historical information on, for example, Roman banquets or Renaissance food, plus stylish black-and-white line drawings, this guide is suitable as a gift as well as a handy reference book for the traveler's on-site use. Assembled by the Blue Guides authors and editorial team, with many years of cumulative experience visiting and eating well throughout the length and breadth of Italy.
The small but influential community of Italians that took shape in England in the fifteenth century initially consisted of ecclesiastics, humanists, merchants, bankers and artists. However, in the wake of the English Reformation, Italian Protestants joined other continental religious refugees in finding Tudor England to be a hospitable and productive haven, and they brought with them a cultural perspective informed by the ascendency among European elites of their vernacular language. This study maintains that questions of language are at the centre of the circulation of ideas in the early modern period. Wyatt first examines the agency of this shifting community of immigrant Italians in the transmission of Italy's cultural patrimony and its impact on the nascent English nation; Part Two turns to the exemplary career of John Florio, the Italo-Englishman who worked as a language teacher, lexicographer and translator in Elizabethan and Jacobean England.
The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock after three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways?
Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.
The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
The Italians Articles
The Italians Books