Attain Dinner In Rome: A History Of The World In One Meal Edited By Andreas Viestad Available In Ebook
lubie pisac krytycznych recenzji, ale miałam duże oczekiwania po tej książce i niestety w większości się rozczarowałam, Niestety, książka całkiem przeciętna, Dla mnie raczej luźno związana z historią, bardziej skupia się na okołokulinarnych anegdotkach i wrażeniach autora, Również niby historyczne wnioski wydają się bardziej osobistymi przemyśleniami i generalnymi uwagami niż zweryfikowanymi teoriami naukowymi, Mimo zapewnień na okładce ja nie znalazłam w tej książce nic fascynującego, Raczej się wynudziłam.
Poza tym, książka w dużej części wydaje się tak naprawdę ukrytą reklamą ulubionej restauracji autora w Rzymie, Wspaniale jest napisana ta książka, Sama czasem puszczałam się w historyczne opowieści, żeby za chwilę sobie przypomnieć, że siedzę w restauracji, maczając chleb w oliwie,
Dużo fajnych ciekawostek na temat świata i tego, jaką rolę pełniły różne produkty na przestrzeni wieków, Nie mogę się doczekać, aż znowu wyjdę na Campo de' Fiori i w końcu zjem kolację na tym placu, Do tej pory traktowałam go tylko jak targ, :
lt'Dinner in Rome' is, like a carbonara, an effortless combination of ingredients that come together to make the perfect dish, Part history, part travel guide, and part foodcritic's column, it takes the reader on a stroll around Rome, around some of the most interesting and littleknown aspects of history, and around one meal at a little restaurant in Campo de' Fiori.
It follows the author's musings as he is presented with his wine and his superbsounding fivecourse dinner, travelling across the globe and from early humans to the modern Mafia, at each point showing how food has been central to society and to civilization.
It is a strange idea
and, one might argue, an odd way to go about presenting it, But rather like his wine, which supposedly tastes of 'plums, pomegranate, and wild boar', it works, It is wideranging and, on the whole, surprisingly convincing in its arguments, The idea that farming was introduced not to ensure a ready supply of food and, of course, it didn't it merely increased cases of malnutrition but so that people could get hammered whenever they wanted Viestad's words, not mine makes absolute sense when it comes from the author's pen.
Likewise, that the Reformation took hold because of butter bans is equally as plausible,
All of this comes in a package that is not only approachable, but entirely enjoyable, It is filled with humour, as well as a deep love of his subjects, There is a lovely, downtoearth feel about the writing, Viestad goes from quoting Cicero to Monty Python in the space of a page he gently ribs his archaeologist wife in describing his book a work of 'culinary archaeology', as well as his own voracious appetite.
This is a man who doesn't just love history, or Rome, or food, This is a man who loves life, and he passes this joy in living on to the reader, I myself love Rome, but I feel I have never appreciated it as much as when I have been reading this book, pondering about pouring myself a glass of something red and making a bowl of pasta.
In fact, just like his appetite, I have been left hungry for more, Sitting in my office, making notes from the text, I am more than a little inclined to start reading the entire book again, The only problem I can see with 'Dinner in Rome' aside from the sudden, expensive need to revisit Rome is the publication date: for an ideal summer read, September is a bit past due.
Really sweet, fascinating book about food, Rome and people, It was an absolute pleasure to read it while visiting Rome, And yes, Carbonara from "La Carbonara" really is exquisite This might be a poor translation of this nonfiction book, or perhaps it's just the author's writing style.
I skipped around, got bored, but liked the final chapter a discussion of the lemon,
It is a clever concept to lay out the history of Rome, the "Eternal City", through key foods eaten in one sitting, I love Italy and Italian food, have been there several times, the first a week spent mainly in the capital, and am a generally a fan of the genres of food writing as well as travel writing.
Perhaps a more skillful or entertaining author/presenter could have done more with this idea maybe Stanley Tucci, who has presented such a wonderful CNN series on Italian locations and their food, and written several several delightful cookbooks and a memoir, could step in here and add the humor and charm this book so badly needs, and turn it into something far more palatable.
LOVE!!!
Brief notes to remind myself of what I want to research further:
Ostia raid by pirates
Rift between Catholic and Orthodox over unleavened bread
Restaurants started because chefs that previously served royalty were out of jobs
Cynarin from artichokes makes everything taste sweeter temporarily
Monte Testaccio
Andy Warhol's death was from too much water and not enough salt
Salt tax provided most of the funding for the Great Wall of China
Legend of cinnamon coming from birds' nests
Cows' manure in India was useful for natural fertilizer
Ortolan one of the grossest things I've ever heard of omw
St.
Lawrence and grills Świetna, polecam! Przeczytam w dwa dni bo nie da się od niej oderwać! Very entertaining and informative, both on the origin of certain foods as well as on parts of world history.
Really enjoyable for a foodie! With a celebrated food writer as host, a delectable history of Roman cuisine and the worldserved one dish at a time.
“There is more history in a bowl of pasta than in the Colosseum,” writes Andreas Viestad in Dinner in Rome, From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City and global civilization, Food, he argues, is historys secret driving force, Viestad finds deeper meanings in his meal: He uses the bread that begins his dinner to trace the origins of wheat and its role in Romes rise as well as its downfall.
With his fried artichoke antipasto, he explains olive oils part in the religious conflict of sixteenthcentury Europe, And, from his sorbet dessert, he recounts how lemons featured in the history of the Mafia in the nineteenth century and how the hunger for sugar fueled the slave trade.
Viestads dinner may be local, but his story is universal, His “culinary archaeology” is an entertaining, flavorful journey across the dinner table and time, Readers will never look at spaghetti carbonara the same way again, Genialna w kunszcie kulinarnym, prozatorskim i storytellingowym opowieść, dzięki której poczujemy się bliżej jedzenia, Dawno nie czytałam tak wartościowej i świetnie napisanej książki! Thanks so much, Petra X, for drawing my attention to this wonderful book,
Recommended to everyone who plans to go to Rome, In these times of austerity, it is lovely to read about the decadent meals they ate in the time of the Roman Empire, as for example flamingo tongues and yeah well, we still eat foie gras, not so special.
Super! Dużo informacji o dobrym jedzeniu, splecione z historią tegoż, Smakowita lektura z mnóstwem fantastycznych odnosników, Nie mogę się doczekać, kiedy się za nie zabiorę, I received a copy of this book from the publisher in exchange for an honest review,
Perfect for an armchair traveler or as a bit of homework before your own Roman adventures, Dinner in Rome provides plenty of history alongside some contemporary dining suggestions.
Chapters:
The Center of the Universe
Bread
Antipasto
Oil
Salt
Pasta
Pepper
Wine
Meat
Fire
Lemon
Come chat with me about books here, too:
sitelinkBlog sitelink Instagram Amazing
Very good book.
Its amazing how food can teach us about history, I really recomend this book for everyone interested in history, food, Italian food and history, . This book really gets what popular science and history books are all about, or the best ones are anyway, A mixture of facts, a time span, true stories anecdotes, that make you think, 'I didn't know that', and a personal style of the author that is appealing and enjoyable to read.
Definitely astar.
Each chapter has a heading that is a typical ingredient for a Roman meal, then and now, Bread, olive oil, pasta and wine etc and the chapter is a history of that ingredient and it's relevance to society at that time and now, with personal experiences thrown in.
Also the occasional rant :
What did I learn that most amused me the origins of the Mafia in Sicily all tied up with lemon trees.
Also that the author avoided wherever possible, eating local food, when being a young, intrepid traveller, Like all of us he feared Montezuma's Revenge, but a bit more, Quite endearing.
It is fairly light reading, There is depth, but the lovely writing keeps it light, And for that reason, I want to read more of Andreas Viestad's books,
Update: Bread The author is very outspoken and amusing on the new, modern 'fake' Communion wafers
I noticed a piece of Communion bread lying on a narrow ledge by the crypt of St.Turns out that because of wheat intolerance the Church has gone over at least in Rome to cornflour and water, which is hardly bread!
Fortunatus. Ive always been fascinated by the idea of Holy Communionand especially the Catholic, almost cannibalistic notion that bread not only symbolizes but actually becomes the body of Jesus.
However, as a nonbeliever with a degree of basic respect for other peoples beliefs, Ive never gone so far as taking Communion simply in order to satisfy my curiosity about the taste of the bread.
Now, on the other hand, with the wafer lying there right in front of me, I had an opportunity to taste it without having to deal with priest or congregation there were no witnesses, apart from the deity and saints in which I didnt believe, and I didnt think they would mind, should they exist.
To top it off, I was also quite peckish, It doesnt say anywhere what St, Fortunatus is the patron saint of, but I reckon its probably misbehavior and snacking between meals, It turned out that the bread, which stuck to my tongue when I discreetly popped it into my mouth, wasnt actually bread at all, For the first few seconds it behaved a bit like a dry biscuit, sticking to my tongue, before it went limp and slippery and then dissolved completely.
Had this been a restaurant, I would have sent it back,
Any book that starts, "La Carbonara is perhaps the best restaurant in Rome," sounds promising anyway.
Maybe the author will write about restaurants or eateries I know they had them, and lots of takeaways in ancient Rome I'd like to know more than the broad outlines.
I'd like to know what kind of service they had, the seating and tables, menus, relative cost and if there were reviews, Of course there were reviews, Can you imagine having restaurants and no one recommending them or otherwise
This book is,but all the reviews are ARCs, If I read and get round to reviewing this book in a timely fashion I might be the first paidforthebook reviewer! I hope it lives up to that.
. .