Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)

Product Information

Science in the Kitchen and the Art of Eating Well, University of Toronto Press 2003. ISBN 0-8020-8657-8. One of the reasons for the undying popularity of Artusi's book is because it's such a good read. He opens his recipe for minestrone, which he says “recalls memories of a year of public anguish and my own singular case,” with possibly my favorite anecdote in the entire book: It's 1885. Artusi is staying in Livorno, a Tuscan port city not too far from Pisa, at a time when a deadly cholera outbreak was snaking its way through the peninsula. Poking his head into a trattoria, he asks, “What’s the soup?” “Minestrone” is the reply. “ Ben venga il minestrone,” says Artusi: "Welcome the minestrone."

Fin da bambina lo leggevo, fantasticando sulle macchie, sulle date (in alcuni casi ha annotato quando le ha fatte la prima volte), sulle correzioni, su alcune rare annotazioni. Artus's book stands with Manzon's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ... Artusi chose to give Italians their definition by telling them how they ate ... Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.' - Fred Plotkin - Gastronomica Tomato was not yet included, but almost all the other ingredients were there: salted pork belly, veal, celery, carrot, and onion, all cooked with meat broth.Pellegrino Artusi (1820-1911) was an Italian businessman and writer and is credited world-wide as the Inventor of Italian Cuisine. Originally a silk merchant, Artusi brought his passion for science, health, and food to the entire nation of Italy. Pellegrino Artusi ( pronounced [pelleˈɡriːno arˈtuːzi]; Forlimpopoli, near Forlì, August 4, 1820 – Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891 cookbook La scienza in cucina e l'arte di mangiar bene ("Science in the Kitchen and the Art of Eating Well"). [1] [2] Biography [ edit ]

Printed in a thousand copies at his own expense with the publishing house Landi, Science in the Kitchen has been translated in hundreds of languages and hundreds of thousands of copies were printed. But if he wasn’t a cook, where did the material for his book come from? Housekeepers, friends, relatives and supporters with whom he carried on a prolific correspondence via mail, and with each new printing he included new recipes that they suggested (the twelfth edition has double the number of recipes). But even after the first printing, many people still wrote to him asking for advice and providing new recipes. Completing the list of ingredients for Ragù is fresh pork meat, but only after World War II, as reported by the famous Italian recipe book “ Il Cucchiaio d’Argento“, with a recipe that has remained substantially unchanged until today. La Scienza in Cucina is more than just a cookbook. Pellegrino Artusi read widely, corresponded with the intellectuals of his day, and had something to say about just about everything. Almost half the recipes contain anecdotes or snippets of advice on subjects as varied as regional dialects and public health, and while cooks may open the book to find out how to make minestrone or a German cake, they northern Italy in the 1840s were like. While today his comments are merely interesting, at the turn of the century they undoubtedly provided the first glimpses of the outside world to many of his readers who lived in small towns and had neither the means nor the opportunity to travel.Artusi's book stands with Manzoni's great novel, " I Promessi Sposi "(The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ? Artusi chose to give Italians their definition by telling them how they ate ? Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.?--Fred Plotkin "Gastronomica " Pellegrino Artusi (July 28, 2011). La scienza in cucina e l'arte di mangiare bene. Bur. pp.1–. ISBN 978-88-586-2202-5. In 1904, Artusi published a practical manual for the kitchen, with over 3,000 recipes and 150 tables, simply entitled Ecco il tuo libro di cucina ("Here is your cookbook") with the anonymous participation and influence of the baroness Giulia Turco. Our client is a forward thinking well-recognised luxury... C&M Travel Recruitment Ltd: Business development manager It is not necessary to be a bold cook to learn Italian cuisine from Artusi, just a willing one. Though he does not always tell exactly how to mix flour, egg, and water to make pasta dough, he's properly meticulous in calibrating all baked dishes (no mean feat for a time when kitchen ovens were still a novelty). A good Northerner, he relies on butter much more than oil and, perhaps because he didn't come across the variety of products we're familiar with today even in Canada, uses Parmesan and prosciutto at almost every opportunity and in instances we would not readily credit.