The Food of Italy.
by Italian Food History] Root, Waverley[.
A Fine copy in a Very Good plus unclipped dust jacket missing a small chip at the heel of the spine. Root was a news journalist who spent 50 years as a foreign correspondent in Europe writing for the Chicago Tribune and the Washington Post. His text has little flourish but is packed with facts supplied one after the other which quickly becomes addictive and engrossing. Each region of Italy gets its chapter. Then Root uses three lenses to examine the chief influences on Italian cuisine: Etruscan, Greek, and Saracen (Arab). While some regions like Tuscany are deservedly longer, he still presents Molise, Calabria, and Basilicata, then poverty-stricken and little-traveled, with rigor.
Edition: First Printing of the First US Edition
Book Id: 25807