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Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio, by Oretta Zanini De Vita
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The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
- Sales Rank: #848529 in Books
- Published on: 2013-03-26
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 1.25" w x 6.00" l, 1.35 pounds
- Binding: Hardcover
- 322 pages
Review
"Excellent, witty. . . . Not to be confused with your everyday cookbook. . . . It is a keeper for my own kitchen."--Vera Marie Badertscher"A Traveler s Library" (04/03/2013)"
Excellent, witty. . . . Not to be confused with your everyday cookbook. . . . It is a keeper for my own kitchen. --Vera Marie Badertscher"A Traveler s Library" (04/03/2013)"
From the Inside Flap
"This superlative collaboration between author and translator has produced the very best kind of cookbook: authoritative but exciting, scholarly but racily written—everything the cook or scholar wants to know about the traditional food of the region around Rome.” —Paul Levy, editor of The Penguin Book of Food and Drink
“Oretta Zanini and Maureen Fant are the very two experts I would consult first with any question on Roman cuisine, and this product of their collaboration is as rich and complex as a classic coda alla vaccinara (their recipe for which happens to be delicious). The breadth of information presented here is impressive and the selection of recipes refreshingly authentic, including intestines, heart, sweetbreads, and other delicacies of the quinto quarto so often left out of books on Rome published outside of Italy. At a time when Tuscany and Sicily occupy so much space in our collective Italian fantasies, it’s a pleasure to have a definitive exploration of Roman cuisine to put on the shelf or bring into the kitchen.” —Mitchell Davis, The James Beard Foundation
"Zanini has written a fascinating profile of a region of Italy almost unknown to Americans--and that's strange because it's the region of the country’s best-known city, Rome. But Lazio and the Roman countryside remain a terra incognita despite their rich history and very rich culinary culture, all of which helped make Rome the center of the universe for many centuries and a place of endless enchantment to this day. Here are dishes that have traversed the ages and flavors that once beguiled Caesar just as they do modern tourists. Zanini provides astute analysis of how and why Romans and the people of Lazio eat what they do--and moreover, she gives us recipes so we can try them in our own kitchens." —Nancy Harmon Jenkins, author of The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World’s Favorite Cuisines
About the Author
Oretta Zanini De Vita is a distinguished Italian food historian. She is the author of more than forty books on Italian food and its traditions, including Encyclopedia of Pasta (UC Press).
Most helpful customer reviews
10 of 10 people found the following review helpful.
Complex story well told
By Autamme_dot_com
Gastronomes and historians alike might like this book, considering the rich diversity of food that has kept generations of Romans fed over time.
Looking at the food of Rome and the region of Lazio, the author takes the reader on a complete tour, evaluating the landscape that contributes to food diversity and the gradual changes and development that followed along with changes in society and lifestyles. Fish once played a key role in the typical Roman diet, thanks to the flowing River Tiber dispensing fish for everyone. Yet changes to Rome to make it the capital of Italy emasculated the river and the fishing industry leading to an irrevocable culinary change.
Of course, other ingredients such as pasta, olive oil, ricotta, lamb and pork play a key role in everyday foods, yet it is interesting to track the changing availability of ingredients over time, their impact on dishes and the mark left on society as a whole. The author has carefully wove an interesting story that speeds through the centuries at a leisurely pace (sic). Even modern day inhabitants of Rome may not recognise their city, as experienced by their ancestors.
Changes come and go, different cultures fuse and merge into the mainstream and a gradual cosmopolitan veneer affects everyday Roman life. This book is written in an academic style with the customary additional notes and a detailed bibliography at the end. Yet this is an academic book with a difference, featuring over 250 authentic, easy-to-follow recipes that can be reproduced in any kitchen. It would have, however, been nice to have had some photographs of the dishes, even if it had to be in a centrefold spread sorted by recipe number. A book of recipes, particularly when many of them may not be familiar, just seems incomplete without it. Even though this is not just a book of recipes, it would have made a difference. As it is, the recipes are well-laid out, easy to read and contain all of the key information required (with the exception of an estimated preparation and cooking time - something we complain about with most books we see!). So the lack of photographs is a curious omission.
At the end of the book there is a detailed glossary of terms and ingredients which was an interesting, welcome addition and there should be a detailed index of recipes and a general index (but these were not present in this review copy) so an opinion as to their depth and quality cannot be offered. The overall layout of this book suits an academic work but with the addition of all of these recipes, perhaps it would have been in order to have worked on the design a little to make it more "user friendly". In a kitchen, slabs of closely-printed single font text is not the best way to present a detailed, involved recipe.
This book manages to execute a comprehensive subject well, despite the foregoing complaints and observations, and this was a welcome surprise to be sure. As a book for the general reader with an interest in Italian food, maybe this needs a bit more polish. As it is, you perhaps need to be a bit more dedicated and devoted to the subject to fully embrace this book. It won't grab the casual browser - and when you consider what they are potentially missing out on, that is a big, big shame.
1 of 1 people found the following review helpful.
I particularly like that the focus of this book is on the ...
By Oliver
I particularly like that the focus of this book is on the Lazio region of Italy. The first part of the book has a nice history of the region that I found very interesting...then it moves to the recipes...haven't tried any of them yet, but will.
0 of 0 people found the following review helpful.
a beautiful addition to my cooking/Italian culture library
By Diana P.
There is such a bounty of information here for anyone with roots in or simply curious about the Lazio region and Rome. The recipes are simple and true to their regional roots: some ingredients are not accessible to the American reader (veal lung, for example), but they are honest recipes that reflect a real place and that is exactly what I was wanting. Of course, there are plenty of recipes that are simple to make no matter the country from which you are. Ultimately, a beautiful addition to my cooking/Italian culture library. Written and translated with integrity. If you love cooking AND history, this will pique your interest.
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