Olive: A Global History Ingrandisci

Olive: A Global History

  • Rilegato: 125 pagine
  • Editeo: Reaktion Books
  • Lingua: Inglese
  • Anno di pubblicazione: 2011
  • Autrice: Fabrizia Lanza

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    Anna Tasca Lanza is the author of the Heart of Sicily: Recipes and Reminiscences of Regaleali a Country Estate, 1993 and The Flavors of Sicily: Stories, Traditions and Recipes for Warm Weather Cooking, 1996, both pubblished by Clarkson Potter, New York.

    In Italy her only book is La Sicilia in Cucina, by Mondadori 1995. Coming out is Malerba a Tavola, Le Erbe Selvatiche di Regaleali, due for December 1999, editor Bruno Leopardi, the Italian version of Herbs and Wild Greens from the Sicilian Countryside.

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    Olives are at once a mythical food – bringing to mind scenes from Ancient Rome and the Bible – and an everyday one, given the ubiquity of olive oil in contemporary diets. In this original, succinct and engaging history Fabrizia Lanza traces the olive’s roots from antiquity, when olive oil was exalted for ritual purposes and used to anoint kings and athletes; to the sixteenth century, when Europeans brought the olive to the New World; to the present day, when the fruit and its oil have successfully conquered our palates, in part thanks to waves of global immigration and the popularity of the healthy Mediterranean diet.

    Lanza describes the role that olive trees, olives and their oil have played in myths, legends and literature, as well as in the everyday lives of people throughout the Mediterranean. A global selection of recipes featuring olives and olive oil showcases the fruit’s culinary diversity. Featuring a wealth of historical detail, this book will be a popular addition to all food lovers’ bookshelves.

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    Olive: A Global History

    Olive: A Global History

    • Rilegato: 125 pagine
    • Editeo: Reaktion Books
    • Lingua: Inglese
    • Anno di pubblicazione: 2011
    • Autrice: Fabrizia Lanza