A01=Fabio Parasecoli
accessibility
agricultural environments
agriculture
Author_Fabio Parasecoli
bread
Category=JBCC4
Category=WBN
cheese
conservation techniques
consume
consuming
consumption
cooking
cuisine
culinary
cultural studies
diet
dishes
distribution
eat
eating
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europe
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food
food lovers
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foods
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globalization
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historical context
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history of food
Italian cuisine
italian food
italy
legumes
mediterranean
packaging
pasta
pizza
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public engagement
recipes
stereotypes
transportation
vegetables
wine
Product details
- ISBN 9781836390800
- Dimensions: 156 x 234mm
- Publication Date: 14 Jul 2025
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Paperback
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Italy is a mecca for food lovers. The home of pasta and pizza, it also boasts a dazzling array of wines, cheeses, breads, vegetables and meats. Globally, Michelin-starred Italian restaurants and TV chefs celebrate Italian cuisine for its freshness and health benefits.
Now in paperback, Al Dente takes readers on a journey through Italy’s regions and food history, exploring how its cuisine evolved. Southern Italy faced food scarcity, wars and poor agricultural conditions, relying on grains, legumes and vegetables until the late 1950s economic boom allowed a more varied diet. The last 50 years brought new packaging, conservation, and distribution methods, revolutionizing Italian food culture. Including historical recipes, Al Dente is a captivating history of perhaps the world’s most beloved cuisine.
Fabio Parasecoli is Associate Professor and Coordinator of the Food Studies Program, The New School, New York, the author of Bite Me! Food in Popular Culture (2008) and co-editor of the six-volume Cultural History of Food (2012).
