Inventing the Pizzeria

Inventing the Pizzeria

Author: Antonio Mattozzi

Publisher: Bloomsbury Publishing

Published: 2015-11-05

Total Pages: 156

ISBN-13: 1472586182

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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.


Book Synopsis Inventing the Pizzeria by : Antonio Mattozzi

Download or read book Inventing the Pizzeria written by Antonio Mattozzi and published by Bloomsbury Publishing. This book was released on 2015-11-05 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Pizza

Pizza

Author: Rosario Buonassisi

Publisher:

Published: 2000-10-01

Total Pages: 165

ISBN-13: 9780756765965

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This fascinating book, translated from the Italian and illustrated with vivid, mouth-watering, full-color photos, tells all about pizza from ancient times to the present. It begins by defining pizza and talking about how pizza offers a dish for every meal, a food for every table. The book then presents the history of pizzas and non-pizzas from the earliest beginnings through the Fall of Rome and the Middle Ages, then when pizza met the tomato, it triumphed in Naples, and then conquered Italy, America, and the world! The book also includes 24 recipes of yesterday and today, crossing the continents. It also discusses drinks that complement pizza: red and white wines, sparkling wines, beers, and more. Finally, it talks about the future of pizza.


Book Synopsis Pizza by : Rosario Buonassisi

Download or read book Pizza written by Rosario Buonassisi and published by . This book was released on 2000-10-01 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fascinating book, translated from the Italian and illustrated with vivid, mouth-watering, full-color photos, tells all about pizza from ancient times to the present. It begins by defining pizza and talking about how pizza offers a dish for every meal, a food for every table. The book then presents the history of pizzas and non-pizzas from the earliest beginnings through the Fall of Rome and the Middle Ages, then when pizza met the tomato, it triumphed in Naples, and then conquered Italy, America, and the world! The book also includes 24 recipes of yesterday and today, crossing the continents. It also discusses drinks that complement pizza: red and white wines, sparkling wines, beers, and more. Finally, it talks about the future of pizza.

Pizza

Pizza

Author: Gabriele Bonci

Publisher: Rizzoli International Publications

Published: 2013

Total Pages: 258

ISBN-13: 0847840689

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"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.


Book Synopsis Pizza by : Gabriele Bonci

Download or read book Pizza written by Gabriele Bonci and published by Rizzoli International Publications. This book was released on 2013 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.

The Pizza Diet

The Pizza Diet

Author: Pasquale Cozzolino

Publisher: Simon and Schuster

Published: 2017-05-02

Total Pages: 234

ISBN-13: 0399179976

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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.


Book Synopsis The Pizza Diet by : Pasquale Cozzolino

Download or read book The Pizza Diet written by Pasquale Cozzolino and published by Simon and Schuster. This book was released on 2017-05-02 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Create Your Own Pizzeria

Create Your Own Pizzeria

Author: Gina Samba

Publisher:

Published: 2016-06-01

Total Pages: 64

ISBN-13: 9781610674393

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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.


Book Synopsis Create Your Own Pizzeria by : Gina Samba

Download or read book Create Your Own Pizzeria written by Gina Samba and published by . This book was released on 2016-06-01 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Grilled Pizza the Right Way

Grilled Pizza the Right Way

Author: John Delpha

Publisher: Page Street Publishing

Published: 2015-03-10

Total Pages: 210

ISBN-13: 1624141064

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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.


Book Synopsis Grilled Pizza the Right Way by : John Delpha

Download or read book Grilled Pizza the Right Way written by John Delpha and published by Page Street Publishing. This book was released on 2015-03-10 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Why a Painting Is Like a Pizza

Why a Painting Is Like a Pizza

Author: Nancy G. Heller

Publisher: Princeton University Press

Published: 2019-12-31

Total Pages: 194

ISBN-13: 0691207305

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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.


Book Synopsis Why a Painting Is Like a Pizza by : Nancy G. Heller

Download or read book Why a Painting Is Like a Pizza written by Nancy G. Heller and published by Princeton University Press. This book was released on 2019-12-31 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Representing Italy Through Food

Representing Italy Through Food

Author: Peter Naccarato

Publisher: Bloomsbury Publishing

Published: 2017-03-09

Total Pages: 286

ISBN-13: 1474280420

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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.


Book Synopsis Representing Italy Through Food by : Peter Naccarato

Download or read book Representing Italy Through Food written by Peter Naccarato and published by Bloomsbury Publishing. This book was released on 2017-03-09 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Pizzasaurus Rex

Pizzasaurus Rex

Author: Justin Wagner

Publisher: Oni Press

Published:

Total Pages: 171

ISBN-13:

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Meet Jeremy Duderman, the most extremely awesome scientific mind of his generation. Too bad everyone’s too busy bullying him or just generally disliking him to realize it. But that all ends today. Jeremy has invented the Reality Alternative Dimensionator (R.A.D. for short), a device that allows Rex Raditude, the Pizzasaurus, to enter our dimension. He’s a guitar-shredding, pizza-loving party animal with only one thing on his mind: BEING TOTALLY RAD, DUDE. But is that enough to stop Emperor Buzzkill and his horde of hapless minions who are bent on ending pizza parties, skateboarding, and all things rad? And can poor, pitiful Jeremy Duderman, quite possibly the dorkiest dude in the universe, help Rex in defeating them?


Book Synopsis Pizzasaurus Rex by : Justin Wagner

Download or read book Pizzasaurus Rex written by Justin Wagner and published by Oni Press. This book was released on with total page 171 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meet Jeremy Duderman, the most extremely awesome scientific mind of his generation. Too bad everyone’s too busy bullying him or just generally disliking him to realize it. But that all ends today. Jeremy has invented the Reality Alternative Dimensionator (R.A.D. for short), a device that allows Rex Raditude, the Pizzasaurus, to enter our dimension. He’s a guitar-shredding, pizza-loving party animal with only one thing on his mind: BEING TOTALLY RAD, DUDE. But is that enough to stop Emperor Buzzkill and his horde of hapless minions who are bent on ending pizza parties, skateboarding, and all things rad? And can poor, pitiful Jeremy Duderman, quite possibly the dorkiest dude in the universe, help Rex in defeating them?

How Italian Food Conquered the World

How Italian Food Conquered the World

Author: John F. Mariani

Publisher: St. Martin's Press

Published: 2011-03-15

Total Pages: 288

ISBN-13: 0230112412

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Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori


Book Synopsis How Italian Food Conquered the World by : John F. Mariani

Download or read book How Italian Food Conquered the World written by John F. Mariani and published by St. Martin's Press. This book was released on 2011-03-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori