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Author: Antonio Mattozzi Publisher: Bloomsbury Publishing ISBN: 1472586182 Category : History Languages : en Pages : 156
Book Description
Pizza is one of the best-known and widely exported Italian foods and yet relatively little is known about its origins in the late 18th and early 19th centuries. Myths such as the naming of pizza margherita after the Italian queen abound, but little serious scholarly attention has been devoted to the topic. Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants. It provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, Inventing the Pizzeria contributes not only to the commercial, social and food history of Italy but also provides an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English edition is updated with a revised introduction and conclusion, a new preface and additional images and sources.
Author: Antonio Mattozzi Publisher: Bloomsbury Publishing ISBN: 1472586182 Category : History Languages : en Pages : 156
Book Description
Pizza is one of the best-known and widely exported Italian foods and yet relatively little is known about its origins in the late 18th and early 19th centuries. Myths such as the naming of pizza margherita after the Italian queen abound, but little serious scholarly attention has been devoted to the topic. Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants. It provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, Inventing the Pizzeria contributes not only to the commercial, social and food history of Italy but also provides an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English edition is updated with a revised introduction and conclusion, a new preface and additional images and sources.
Author: Gabriele Bonci Publisher: Rizzoli International Publications ISBN: 0847840689 Category : Cooking Languages : en Pages : 258
Book Description
"The more than 80 recipes here (adapted for the American kitchen) will have geeks' heads spinning. Bonci details his process for making dough, including his own yeast starter. Whether for the expert or novice baker, this book revolutionizes the concept of pizza and introduces flavor combinations that will work wonders throughout the kitchen."--Cover.
Author: Gina Samba Publisher: ISBN: 9781610674393 Category : Languages : en Pages : 64
Book Description
Create your very own restaurant and boutique with the two first books in this inventive and interactive series that pushes the question, "What do you want to be when you grow up?" one step further. It's an introduction to business, design and economics for today's dreamers and tomorrow's entrepreneurs! Don't worry, there's tons of playtime involved. Both titles include lots of fun elements to draw, cut and glue! First, choose a name for your business. Then, design your logo, decorate the premises and price your products. You can even decide what your employees will wear. Finally, complete your menu or fashion catalog, show it to your friends and play together! Perfect for little dreamers who want to put their plans into action. Each activity invites a host of opportunities to incorporate math, design and economics principles. Ideal for homeschooling and classroom.Calling all young budding entrepreneurs! This all-in-one business kit will take you from the initial vision through to the final planning stages of what it takes to become a pizzeria owner.
Author: Pasquale Cozzolino Publisher: Galvanized Books ISBN: 0399179968 Category : Health & Fitness Languages : en Pages : 234
Book Description
"Why do most diets fail? Why do so many people who initially lose weight quickly pack it all back on--and then some? It's simple, really. Dieting, a.k.a. denying yourself certain favorite foods, is just too hard for anyone to do for any length of time. And how long could you deny yourself pizza? But what if you didn't have to say "no"? Chef Pasquale Cozzolino of Naples, Italy, did just that and lost nearly 100 pounds. When his doctor warned him to lose weight or risk early death, Chef Cozzolino knew he had to find a diet plan he could stick with, one that would allow him to eat the food he grew up on and loved in his native country--pizza! So, he consulted nutritionists, immersed himself in the science of weight loss, and developed the Pizza Diet: Eat a hearty breakfast every morning, enjoy a 12-inch Neapolitan pizza for lunch every day, and finish off with a light yet satisfying meal of fresh vegetables and lean protein for dinner. The results? You will quickly reduce your daily calories without ever feeling deprived. Chef Cozzolino reveals his secret recipe for a healthier dough that won't boost blood sugar or trigger cravings. The Chef also shares his recipes for pizza margherita with fresh mozzarella and basil, grilled vegetable pizza, even pizza with sausage or prosciutto de parma. With a simple eating plan that focuses on fresh vegetables, lean proteins, and whole grains--plus delicious recipes for world class pizza--The Pizza Diet is the ideal plan for any food lover who wants to lose weight ... and keep it off for good."--Provided by publisher.
Author: John Delpha Publisher: Page Street Publishing ISBN: 1624141064 Category : Cooking Languages : en Pages : 208
Book Description
The Secret to The Perfect Pizza Is Your Grill! John Delpha shows you the easy yet incredible way to make pizza on the grill—gas or charcoal—to create a unique, crispy crust with a little chew and an unforgettable smoky and cheesy flavor. With just a few minutes and a little technique, you will be serving pizza off your grill inspired by Al Forno in Providence, RI, where John worked and where the owner, George Germon, famously invented the grilled pizza thirty-five years ago. Depha offers up his terrific dough recipe for purists, and also uses store-bought dough for absolutely delicious results. His cheese blend is simple, balanced and perfectly tangy paired with his favorite topping combinations assembled in this amazing collection of pizza recipes. Everyone who tries this pizza raves about it. It's simple, fun, delicious, amazing and unforgettable—made the right way.
Author: Peter Naccarato Publisher: Bloomsbury Publishing ISBN: 1474280420 Category : Social Science Languages : en Pages : 286
Book Description
Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization – from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media – from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives – which examine Italian food in the United States, Australia and Israel – the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food – both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies.
Author: Nancy G. Heller Publisher: Princeton University Press ISBN: 0691207305 Category : Art Languages : en Pages : 194
Book Description
The first time she made a pizza from scratch, art historian Nancy Heller made the observation that led her to write this entertaining guide to contemporary art. Comparing modern art not only to pizzas but also to traditional and children's art, Heller shows us how we can refine analytical tools we already possess to understand and enjoy even the most unfamiliar paintings and sculptures. How is a painting like a pizza? Both depend on visual balance for much of their overall appeal and, though both can be judged by a set of established standards, pizzas and paintings must ultimately be evaluated in terms of individual taste. By using such commonsense examples and making unexpected connections, this book helps even the most skeptical viewers feel comfortable around contemporary art and see aspects of it they would otherwise miss. Heller discusses how nontraditional works of art are made--and thus how to talk about their composition and formal elements. She also considers why such art is made and what it "means." At the same time, Heller reassures those of us who have felt uncomfortable around avant-garde art that we don't have to like all--or even any--of it. Yet, if we can relax, we can use the aesthetic awareness developed in everyday life to analyze almost any painting, sculpture, or installation. Heller also gives concise answers to the eight questions she is most frequently asked about contemporary art--from how to tell when an abstract painting is right side up to which works of art belong in a museum. This book is for anyone who agrees with art critic Clement Greenberg that "All profoundly original art looks ugly at first." It's also for anyone who disagrees. It is for anyone who wants to get more out of a museum or gallery visit and would like to be able to say something more than just "yes" or "no" when asked if they like an artist's work.
Author: Fabrizio Casucci Publisher: Youcanprint ISBN: Category : Cooking Languages : en Pages : 227
Book Description
The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic hydrolysis", but what are the enzymes that intervene in the splitting of complex parts thus enabling them to be more easily assimilated by the body? What techniques must we adopt to achieve this result? Is it better to use a direct or an indirect dough method? Can we get dough maturation at room temperature? Teaching the art of pizza, as well as practicing it as a profession, has led me to translate one of my books. I wanted to give concrete answers to these kinds of questions. My approach takes into account the science based biochemical aspects of dough making and combines it with loads of useful practical advice. A whole chapter has been dedicated to recipes for dough preparation, both direct and indirect methods, combined with specific maturation techniques.
Author: John Grisham Publisher: Anchor ISBN: 0307576116 Category : Fiction Languages : en Pages : 306
Book Description
#1 NEW YORK TIMES BESTSELLER • After providing what is arguably the worst single performance in the history of the NFL, third-string quarterback Rick Dockery becomes a national laughingstock. Cut by the Cleveland Browns, and shunned by every other team, Rick insists that his agent find a team that does need him. Against enormous odds, Rick lands a job—as the starting quarterback for the Mighty Panthers ... of Parma, Italy. The Parma Panthers desperately want a former NFL player—any former NFL player—at their helm. And now they’ve got Rick, who knows nothing about Parma (not even where it is) and doesn’t speak a word of Italian. To say that Italy—the land of fine wines, extremely small cars, and football americano—holds a few surprises for Rick Dockery would be something of an understatement. Don’t miss John Grisham’s new book, THE EXCHANGE: AFTER THE FIRM!
Author: Gertrude Chandler Warner Publisher: Random House Books for Young Readers ISBN: 0807565350 Category : Juvenile Fiction Languages : en Pages : 129
Book Description
The Aldens visit their old friends, the Piccolos, at their pizzeria. When they learn the restaurant isn't doing well, they offer to help. But the oven doesn't work, the electricity shuts off, and then someone hands out fake coupons! Who wants to shut down Piccolos' Pizzeria?
Author: Antonio Mattozzi
Author: Antonio Mattozzi
Author: Gabriele Bonci
Author: Gina Samba
Author: Pasquale Cozzolino
Author: John Delpha
Author: Peter Naccarato
Author: Nancy G. Heller
Author: Fabrizio Casucci
Author: John Grisham
Author: Gertrude Chandler Warner