Dinner in Rome

A History of the World in One Meal

Dinner in Rome
Andreas Viestad
RRP:
NZ$ 39.99
Our Price:
NZ$ 31.99
Hardback
h234 x 138mm - 240pg
12 Sep 2022 UK
International import eta 7-19 days
9781789146745
Out Of Stock
Currently no stock in-store, stock is sourced to your order
' 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 history' s secret driving force. Viestad finds deeper meanings in his meal: From the bread that begins the dinner he traces the origins of wheat and its role in Rome' s rise as well as its downfall. From his fried artichoke antipasto he explains olive oil' s part in the religious conflict of 16th-century Europe. From his sorbet dessert he recounts how lemons featured in the history of the Mafia in the 19th century, and how the hunger for sugar fuelled the slave trade. Viestad' s dinner may be local, but his story is universal. His ' culinary archaeology' is an entertaining, flavourful journey across the dinner table and time. You' ll never look at spaghetti carbonara the same way again.
As enchanting as it is fascinating: Andreas Viestad has a calm gift for evocative scene-setting, story-telling and, crucially, for making and exploring connections that brings everything, illuminatingly to life. ' - Nigella Lawson; ' Andreas Viestad has written a fascinating, thought-provoking and funny book about the importance of food in history. He zips seamlessly between the smells and flavors of a meal in a restaurant in Rome and the long lines of history. ' - Alice Waters; ' A fascinating look at food and its history through the prism of one classic restaurant in Rome. Andreas Viestad has created a "culinary archaeology" that' s as erudite as it is gripping. He' s as comfortable with amusing asides and anecdotes as he is with the deepest digs. His writing leaves you entranced, hugely enlightened - and hungry. ' - Marina O' Loughlin, Restaurant Critic for The Sunday Times; ' History and food memories are everlasting. They bring an eternal pleasure of time and place throughout the decades and centuries. This book reminds us of how deeply rooted food is in our travels, stories and traditions. ' - Daniel Boulud; ' A uniquely beautiful, historical account of Andreas' two-hour meal at a well-known trattoria in the Campo dei Fiori area of Rome. For me, Rome is the eternal city and one that I love for its history, art, architecture, and food. Andreas has brought the history of the world to life through a meal at a Roman table. He writes an entertaining and beautifully written account of how food shapes not only who we are but where we were and where we go as humans. He narrates the history of ingredients that grace the table such as bread, olive oil, pasta, pepper, and wine. It is a wonderful addition to my collection of cookbooks and culinary memoirs and travel books. It is a book that tells the history of the world according to the food that is eaten on a leisurely afternoon in one of the world' s most beautiful and historical cities. It' s a must-read. ' - Lidia Bastianich, author, chef and host of PBS' s Lidia' s Kitchen; ' If "Culinary Archaeology" had been a course major back when I was in college, I just might have graduated with honors. Andreas Viestad takes us on an evocative journey through time, effortlessly weaving past and present, and transforming one classic Roman meal into an appetite-inducing learning experience. This is the best possible insalata mista: with equal parts cookbook, history lesson, travelogue, and fantasy. It' s right up there with sitting in the Campo dei Fiori on a gorgeous spring day, devouring a hillock of crispy carciofi alla guidea. ' - Danny Meyer, restaurateur, author of Setting the Table: The Transforming Power of Hospitality in Business; ' Insightful and enchanting. Viestad reminds us of the power of food and how it has greatly impacted the formation of world history. ' - Eric Ripert, chef
Andreas Viestad is a food writer, TV chef, restaurateur and food activist. He is the longtime host of New Scandinavian Cooking airing on PBS in the US and in over 50 countries, a former columnist of The Washington Post, and a founder of Geitmyra Culinary Center for Children in Norway. He is the author of books Kitchen of Light and Where Flavor was Born and lives between Oslo and Cape Town.
Status: Active
ISBN-13: 9781789146745
Published: 12 Sep 2022
Published In: United Kingdom
Imprint: Reaktion Books
Publisher: Reaktion Books
Format: Hardback
Height: 234mm
Width: 138mm
Pages: 240

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