Provenance · Volume II
The Italian Canon
One thousand four hundred and ninety-two entries
Contents
I24
II11
III73
IV18
V1,326
VI14
VII12
VIII6
IX8
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume II · contents
Italian · IX The Lineage & Authorities
The Lineage & Authorities
Eight entries
Pellegrino Artusi: The Man Who Unified Italian Cooking (And Why It Was Impossible)Ada Boni and the Household Canon of Il Talismano della FelicitàRome, LazioBartolomeo Scappi and the Opera of 1570Rome and the Papal court; Bologna, Lombardy and VeniceCarol Field and the Breads of ItalyItaly, regional breads from the Alps to SicilyJeanne Carola Francesconi and La Cucina NapoletanaNapoli, CampaniaMaestro Martino and the Libro de arte coquinariaLombardy and Rome, fifteenth centuryMarcella Hazan and the Method of Classic Italian CookingEmilia-Romagna and the Veneto, with the book written for an English-speaking kitchenWaverley Root and the Food of Italy by RegionItaly, by region
IX · The Lineage & Authorities
8 entries
Elsewhere
Rome, Lazio
Rome and the Papal court; Bologna, Lombardy and Venice
Italy, regional breads from the Alps to Sicily
Napoli, Campania
Lombardy and Rome, fifteenth century
Emilia-Romagna and the Veneto, with the book written for an English-speaking kitchen
Italy, by region