A perfect illustration of how to pursue and think about a complete history, which succeeds in combining ideas, values and practices. This is also the story of Italy and of Italians told with solid realism, skill and wit. A fine book.Jacques Le Goff A highly enjoyable read that succeeds in renewing our love for the feast as a key moment in the history of civil existence. Tullio Gregory
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The authors
Alberto Capatti
Alberto Capatti teaches the History of Cooking and of Gastronomy at the University of Gastronomic Sciences of Pollenzo. He edited the Autobiography of Pellegrino Artusi (Milan 1993) and the History of Italy, Annals 13, Food (with A. De Bernardi and A. Varni, Turin 1998). Amongst other works, he is the author of The NewInn (Bra 2000).
Massimo Montanari teaches Medieval History and History of Food at the University of Bologna, where he also directs the Masters in “History and Culture of Food”. His books are widely translated in many languages. His last work Il Mito delle origini. Breve storia degli spaghetti al pomodoro (Laterza, 2019) was a bestseller translated into English, Spanish, Greek, German, Hebrew, Slovenian.
