Kitchenary Dictionary and Philosophy of Italian Cooking/Il Cucinario Dizionario E Filosofia Della Cucina Italiana Il Cucinario Dizionario E Filosofia Della Cucina Italiana

"The Kitchenary" is a unique combination of Italian cooking terms and attitudes regarding cuisine presented in Italian and English. University Italian instructor Brook Nestor brings 18 years of insight to the impassioned cook, traveler and language buff. Discover little-known facts about staples in the Italian diet: was pasta imported from China? Learn language subtleties like the difference between "salami" and "salumi" or "tavola" and "tavolo." Want to be a welcome guest? Find out how to eat, speak and act at an Italian table. Italians have a great sense of pride regarding their culinary history, particularly for their regional dishes. However, their traditions are being threatened by modern industry and the encroachment of corporate interests in the food sector. This has led to the establishment of such organizations as Slow Food, dedicated to preserving all aspects of culinary tradition, including the sacrosanct activity of consuming a meal at an Italian table. Enjoy familiarizing yourself with these terms and becoming proficient in Italian kitchenese. Cooking speaks to all the senses at the same time, so whether you watch, participate or simply follow your nose to the table, these words will be meaningful to you: "Buon appetito!"Nestor, Brook is the author of 'Kitchenary Dictionary and Philosophy of Italian Cooking/Il Cucinario Dizionario E Filosofia Della Cucina Italiana Il Cucinario Dizionario E Filosofia Della Cucina Italiana', published 2003 under ISBN 9780595299973 and ISBN 0595299970.