Thursday, March 10, 2011
Friday, March 4, 2011
Electro Magnectic Field Harmful Impacts Of
The identity of the Italian kitchen
is approaching the anniversary of 150 years of the Unification of Italy.
nothing better than to rely on the master's words
Massimo Montanari in his "The identity of the Italian kitchen,"
published by Laterza, is an excursus on
food habits of our country and Europe starting from
medieval period. In Europe, several populations
clashed forming new eating patterns.
medieval Italy was made up of both rural communities and from communities
towns. The cities were connected by a network. The exchange
and marketing of products permitted
cultural communication. Bologna said the fat, this was because having a positive connotation
universities, students and professors
was a bustling city that had its own identity
cuisine. We can study the culinary identity
thanks to recipes that start from the fourteenth century
become important evidence such as the Liber de Coquina
text was drafted in the Angevin court of Naples, and another array of
Tuscany.
In these recipes you begin to delineate the role of pasta
and its various sizes located in different regions of Italy.
cake and pasta are already a genre.
There is an interplay between popular culture and elite culture.
Even the vegetables for the farmers begin to be part of the menu
aristocrats.
Montanari continues with historical examples
important to reiterate a concept that "food is not
identity inscribed in the genes of a people but are created historically
through communication and exchange between men."
An important step is "the search of their roots
always ends up being the discovery of that is in us."
Montanari also speaks of Artusi that somehow
in 1891 tried to unify Italy in terms of culinary
work with a "science of cooking and the art of eating well"
where in fact proposed as a national cuisine and regional dishes
light cuisine and reassuring for
bourgeoisie.
So until the present day there have been many attempts to find a unitary model
and encoded rules. In fact
Montanari says "this model does not exist" but if
we all know that a regional recipes
exchange of knowledge and information, and customs
makes the depositary of a beautiful country style
already known since the Middle Ages.
All that is shared by the people becomes Italian
even tomatoes and peppers that come from
Americas.
In practice, the richness of Italian cuisine in
is in the diversity, and knowledge of this
variety of flavors that by sharing information and knowledge makes us all
Italians, especially in the kitchen! 
nothing better than to rely on the master's words
Massimo Montanari in his "The identity of the Italian kitchen,"
published by Laterza, is an excursus on
food habits of our country and Europe starting from
medieval period. In Europe, several populations
clashed forming new eating patterns.
medieval Italy was made up of both rural communities and from communities
towns. The cities were connected by a network. The exchange
and marketing of products permitted
cultural communication. Bologna said the fat, this was because having a positive connotation
universities, students and professors
was a bustling city that had its own identity
cuisine. We can study the culinary identity
thanks to recipes that start from the fourteenth century
become important evidence such as the Liber de Coquina
text was drafted in the Angevin court of Naples, and another array of
Tuscany.
In these recipes you begin to delineate the role of pasta
and its various sizes located in different regions of Italy.
cake and pasta are already a genre.
There is an interplay between popular culture and elite culture.
Even the vegetables for the farmers begin to be part of the menu
aristocrats.
Montanari continues with historical examples
important to reiterate a concept that "food is not
identity inscribed in the genes of a people but are created historically
through communication and exchange between men."
An important step is "the search of their roots
always ends up being the discovery of that is in us."
Montanari also speaks of Artusi that somehow
in 1891 tried to unify Italy in terms of culinary
work with a "science of cooking and the art of eating well"
where in fact proposed as a national cuisine and regional dishes
light cuisine and reassuring for
bourgeoisie.
So until the present day there have been many attempts to find a unitary model
and encoded rules. In fact
Montanari says "this model does not exist" but if
we all know that a regional recipes
exchange of knowledge and information, and customs
makes the depositary of a beautiful country style
already known since the Middle Ages.
All that is shared by the people becomes Italian
even tomatoes and peppers that come from
Americas.
In practice, the richness of Italian cuisine in
is in the diversity, and knowledge of this
variety of flavors that by sharing information and knowledge makes us all
Italians, especially in the kitchen!
Sunday, February 27, 2011
Friday, February 25, 2011
Kitchenaid 750 Vs 760
Nose and dust
to change some kind, I would like to propose a noir.
It is "The nose and the dust" by Stefano Quaglia published by
Marcos y Marcos. The story begins with a dead
on the steps of the Cathedral of Milan. The victim is Bosko Sadik, a Macedonian
suffocated by a tartufo.Viene immediately called the inspector
Arnaboldi, like any self-respecting inspector, is a lone wolf
pulls ahead, he can.
factor truffle makes Arnaboldi
should continue his research in the Langhe, where the Macedonian had a home.
reigns here even if the scent of truffles Arnaboldi
calls it "stinks".
The survey thus becomes the pretext for the author to tell
the origins of the truffle, the old preparation, social events,
auctions. Arnaboldi Our lunch and dinner is always at the
restaurant and is well greased two pounds.
has fallen in love with the girlfriend of Marshall Lovisolo
and sometimes reports this with my colleague Miles
remained in Milan.
The inspector is fully immersed in the customs and traditions of the Langhe
that are not always remain intact, but host
local Japanese here and there that are flourishing prostitution.
Meanwhile, the yellow deepens between the marketing of truffles
East masquerading as white truffles of Alba, theft of dogs
truffle, disappearances of hunters. In short, the truffle
creates illegal trafficking
worse than cocaine. The mystery is solved and will Arnaboldi
reluctantly to return to Milan.
This yellow is written in a witty, clever, a
author who does not take itself too seriously and wants to get some
big business around the nose.
It is a 'good read, I recommend it! 
It is "The nose and the dust" by Stefano Quaglia published by
Marcos y Marcos. The story begins with a dead
on the steps of the Cathedral of Milan. The victim is Bosko Sadik, a Macedonian
suffocated by a tartufo.Viene immediately called the inspector
Arnaboldi, like any self-respecting inspector, is a lone wolf
pulls ahead, he can.
factor truffle makes Arnaboldi
should continue his research in the Langhe, where the Macedonian had a home.
reigns here even if the scent of truffles Arnaboldi
calls it "stinks".
The survey thus becomes the pretext for the author to tell
the origins of the truffle, the old preparation, social events,
auctions. Arnaboldi Our lunch and dinner is always at the
restaurant and is well greased two pounds.
has fallen in love with the girlfriend of Marshall Lovisolo
and sometimes reports this with my colleague Miles
remained in Milan.
The inspector is fully immersed in the customs and traditions of the Langhe
that are not always remain intact, but host
local Japanese here and there that are flourishing prostitution.
Meanwhile, the yellow deepens between the marketing of truffles
East masquerading as white truffles of Alba, theft of dogs
truffle, disappearances of hunters. In short, the truffle
creates illegal trafficking
worse than cocaine. The mystery is solved and will Arnaboldi
reluctantly to return to Milan.
This yellow is written in a witty, clever, a
author who does not take itself too seriously and wants to get some
big business around the nose.
It is a 'good read, I recommend it!
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