10-20
A01=Matthew Gavin Frank
Age Group_Uncategorized
Age Group_Uncategorized
Author_Matthew Gavin Frank
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Category1=Non-Fiction
Category=WB
Category=WTL
Cooking
COP=United States
Creative Writing
Culinary Education
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_travel
Food Studies
Grape Harvest
Italian Food
Italy
Language_English
Luciano Sandrone
Memoir
PA=Available
Piemontese
Price_€10 to €20
PS=Active
Small Town
softlaunch
Travel
Travelogue
Vintner
Wine
Product details
- ISBN 9780803240063
- Dimensions: 140 x 216mm
- Publication Date: 01 Mar 2012
- Publisher: University of Nebraska Press
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His “research” ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank’s account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region’s families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank’s story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine.
Matthew Gavin Frank worked for over fifteen years in the food and restaurant industry in positions ranging from dishwasher to sous-chef, server to sommelier, menu consultant to catering-business owner, farmhand to janitor. An assistant professor of creative writing at Northern Michigan University, he has published essays in Gastronomica, Creative Nonfiction, and Best Food Writing 2006 and is the author of Pot Farm (Nebraska, 2012).
