- Hardcover: 416 pages
- Publisher: Sceptre; First Edition edition (9 Aug 2007)
- Language English
- ISBN-10: 0340896396
- ISBN-13: 978-0340896396
- Product Dimensions: 23.6 x 15.6 x 4 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 339,836 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk
As John Dickie’s fascinating Delizia amply demonstrates, Italian food has enjoyed a cultural imperialism that few other than national cuisines have achieved. Subtitled The Epic History of the Italians and Their Food, Dickie’s thoroughly researched (but highly accessible) book demonstrates that more chefs are in thrall to Italian cuisine (and its tried and trusted ingredients) than to that of any other nation, and while pasta remains a standard food for those whose pockets are empty, Italian cuisine graces the menus of some of the world's most exclusive restaurants.
Dickie is particularly adroit conjuring up many aspects of Italian culture (his Cosa Nostra was a nigh-definitive study of a less cherishable aspect of Italian culture) and here he combines scholarship and enthusiasm to great effect. Part of his agenda is to dispel the advertising industry perception that the vineyards and olive groves of Tuscany (with their sun-tanned, contented workers) represent the whole story of Italian food. Not the case, says Dickie, and it’s in the urban heart of the Italian city that the elements of the nation's cuisine are forged: the cookery talent, the all-important financing and even the ingredients. Control of all this, as the author notes, represents considerable power, and we are taken on historical journey throughout all of Italy, in the time and space: from mediaeval Milan to fascist Rome, from Renaissance Ferrara to 19th-century Naples. What makes this particularly involving is the fashion in which Dickie juggles his obvious scholarship with the sheer, undeniable pleasure this affords both him (and, concomitantly) us. Delizia may well transform every trip you take from now on to an Italian restaurant. --Barry Forshaw
Review
'Wide-ranging . . . Dickie writes interestingly about the twists and contradictions of Italian food'
(Times Literary Supplement )'Full of fascinating detail'
(Independent )'Much profitable reading is in store. A clever and provoking account of Italy's history . . . informs as well as enlightens'
(Guardian )'Important'
(Observer )'Lots of books are written with passion about Italian food, precious few backed up with the deep historical background here presented in allegro con brio style by a clear-headed historian who rubbishes some too persistent myths and replaces them factual narratives no less fascinating.'
(The Times )'Mouthwatering . . . like lunch in the green hills above Lake Como or dinner at the horseshoe bays of Sardinia, his book is sheer pleasure'
(Financial Times )'great entertainment' (Scotsman )
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Customer Reviews
Most Helpful Customer Reviews
9 of 9 people found the following review helpful
Format:Paperback
In tracing the historical development of Italian cuisine, John Dickie demolishes the stereotypical image of the rural Italian cook and relates the Italian approach to food to a range of distinctive regional styles each centred around a major city. He examines the challenges of cooking and eating in Italy from massive medieval banquets to the cholera-infested slums of Naples, considering the political and social issues that have contributed to the food we would define as 'Italian' today.
This is not really a book about types of food, it is a cultural and social history, an examination of how attitudes to eating have evolved and been shaped by social and economic considerations. Dickie is interested in those who wrote about food, those who have sought to capture the culinary styles of their times and he brings these historical figures to life in a vivid style.
The book is lively, humorous and entertaining. Dickie's writing manages to be factual but never dry. This is a bright and highly enjoyable work which makes you want to dig your cookbooks out and try out some of the food for yourself.
This is not really a book about types of food, it is a cultural and social history, an examination of how attitudes to eating have evolved and been shaped by social and economic considerations. Dickie is interested in those who wrote about food, those who have sought to capture the culinary styles of their times and he brings these historical figures to life in a vivid style.
The book is lively, humorous and entertaining. Dickie's writing manages to be factual but never dry. This is a bright and highly enjoyable work which makes you want to dig your cookbooks out and try out some of the food for yourself.
7 of 7 people found the following review helpful
Format:Hardcover
I don't read as much as I'd like to, and I sometimes find it difficult to finish books, particularly if they don't interest me. I'm almost at the end of Delizia and it has proved riveting throughout. It is full of surprising facts, like the use of spices in medieval Italian cooking. It is thought provoking and has left me wanting to know more - that's why I'm back on the site, looking for follow-up books I can buy.
Don't buy it for recipes. There aren't any. Do buy it if you are interested in Italian history or food history.
Don't buy it for recipes. There aren't any. Do buy it if you are interested in Italian history or food history.
17 of 18 people found the following review helpful
Format:Hardcover
Delizia is not what I expected as it did not create a rose tinted image of Italian food history as I had expected. Instead it takes an in-depth look at Italian food history from the Middle Ages through to the present day and shows how the modern Italian food developed out of hunger, world travel, politics and emigration to become what it is today.
I was fascinated from the start when he dispelled the advertising myths and I realised that this book would take a realistic view of Italian food. I learnt so much about the snobbery connected with the food of the rich and the hunger that was ever present with the poor. Italy as a nation of two extremes was skilfully investigated.
I was amazed when he looked into the history of the cookery writers and even more so when I realised that I had one of the books in question. It made me look at it with a new light when I realised its significance in Italian culinary history.
Light was thrown on the influence of travel to the New World and the development of ITALIAN food and I finally realised why the world is so convinced that there is one `Italian Cooking' when in reality there is so much diversity.
Fascism was another influence on the development of the cuisine and there were surprising facts on every page. I don't want to recreate all of the details as you will want to find out for yourself.
Don't buy Delizia if you want a cookery book but buy it because you love food and its development. You won't be disappointed. Buy it!
I was fascinated from the start when he dispelled the advertising myths and I realised that this book would take a realistic view of Italian food. I learnt so much about the snobbery connected with the food of the rich and the hunger that was ever present with the poor. Italy as a nation of two extremes was skilfully investigated.
I was amazed when he looked into the history of the cookery writers and even more so when I realised that I had one of the books in question. It made me look at it with a new light when I realised its significance in Italian culinary history.
Light was thrown on the influence of travel to the New World and the development of ITALIAN food and I finally realised why the world is so convinced that there is one `Italian Cooking' when in reality there is so much diversity.
Fascism was another influence on the development of the cuisine and there were surprising facts on every page. I don't want to recreate all of the details as you will want to find out for yourself.
Don't buy Delizia if you want a cookery book but buy it because you love food and its development. You won't be disappointed. Buy it!
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Most Recent Customer Reviews
The truth behind the Italians' obsession with food
I utterly enjoyed this book, so much so that after years it made me want to write my first review ever.
Every page was a new discovery and intriguing facts (e.g. Read more
Every page was a new discovery and intriguing facts (e.g. Read more
Published 16 months ago by Ali S
A stunning piece of work
John Dickie has written a stunning account of the origins and history of Italian food. He writes beautifully, effortlessly interweaving history, culture, society, politics and... Read more
Published 19 months ago by pze1967
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