italian cuisine final :)

Barilla/ De Cecco

(they're both pasta and one is suppose to be better and more authentic than the other one, check ur book babe... it says barilla is the shittier one but idk why)

Slow food as a peasant revolution

A Peasant Meal of the 1830s - the experience'. The meal will be staged in conjunction with the Centre of Cultural and Heritage Studies at the ITS (Institute of Tourism Studies). The menu chosen for the occasion is structured to offer a taste of and an insight into the culinary practices of Maltese peasants in the first half of the 19th century. Amongst the traditional foodstuffs that will be prepared is maslin, a bread typically eaten by Maltese peasants and made from several different coarsely ground grains.

American trends, Americanization of Italian eating habits, relation between Italian and Italian American Cuisine

American eating trend has modified into piatto unico which means a dish containing all food groups (meat, starch, vegetables). This could be because of American "efficiency" or trying to get all the nutrients on one plate. Marina does not appear in Italy because it is a dialect name referring to a quick sauce wives of sailors could put together when their husbands returned from sea.

Difference between Arabica and Robusta

Arabica is grown at lower elevations, making it a sweeter tasting coffee than most others. Robusta is grown at higher altitudes, and it has a higher caffeine concentration. Robusta is a cheaper coffee bean and it is drank more highly in southern italy. Arabica is the popular bean in Florence and northern regions.

The impact of "Science in the Kitchen and the Art of Eating Well" on the new Italian nation

First made in 1891 by Pellegrino Artusi. It has become the most significant italian cookbook of modern times. Its impact was providing Italians with a common language regarding the preparation of food and attitudes toward eating. Book paid attention to the simplicity of presentation, and attention to regional differences for cuisines.

Difference between ice cream and gelato

Gelato is known for its flavor, which is one of the differences it has from ice cream. Gelato is made from milk, whereas ice cream is made from cream. This gives gelato a significantly lower milk fat content. The lower fat content allows gelatos flavor to express itself, whereas ice cream has a more blended flavor. Another reason gelato is more flavorful is because there is less air in gelato than in ice cream. This makes the gelato more dense and flavorful than ice cream. Gelato also has a softer consistency than ice cream. It tends to resemble soft serve ice cream.

The relationship of hygiene to Italian cooking tradition (examples)

Hygiene was emphasized in Pellegrino's Artusis cookbook. He dedicated quite a bit of his time to the science of the kitchen. His ideas were associated with being sensitive to the impact food had on the digestive system. John Dicky was interested in Artusi's emphasis on hygiene. For example Naples had poor hygiene, which caused contaminated water. With that being said, there was an emphasis on hygiene and economy.

Negroni

ICONIC italian cocktail, invented in Florence one part gin, one part vermouth rosso (red, semi-sweet), and one part Campari, garnished with orange peel considered an apéritif (drink before ur meal)

maestro martino de rossi from como

Italian 15th-century culinary expert (this man was apparently AMAZING) considered the Western world's first celebrity chef (maestro master/teacher in english so master cooker)

Italian vs Italian American Cuisine

Italian cuisine each person orders a small pasta dish and a meat dish to follow and then an espresso. Red sauce is the star in Italian-American cuisine. The star of Italian cuisine is the pasta itself, not the sauce. not a lot of heavy cream based sauces like in American cuisine, fettucine alfredo, no spaghetti and meatballs, serving sizes in America much bigger.

Italian cuisine as national heritage: pride in regional cuisine

Italians have campanilismo, which is a loyalty to ones town, region, or village. They have extreme pride for their hometown and food loyalty. Each region has their own identity. Associated with each region there are different types of foods. Different cheeses, meat products, and wine have a regional associated that is fundamental.

Why is coffee Italian?

Italians invented the espresso machine which is now a world-wide machine to make coffee. Drinking coffee is a lifestyle in Italy; almost every italian either takes a shot of espresso or drinks a cappuccino in the morning on their way to work.

Impact of economic boom on Italian food production (i.e. Italy as "land of plenty") and eating habits and how did Italian food industry react to Italy's new found consumerism?

Italy becomes the land of the plenty in 1951. The appliance industry booms and becomes a major producer of dishwashers and washing machines. A good percentage (42%) of the working population in category of agriculture, fish, and game. TV became popular, including carosello. These commercials promoted pastries, ice creams, cookies, and Nutella. They were mainly targeted to kids. There was also a presence of coca cola. Initially the Italians experimented with this new found food consumption. There were regional differences and there was a resistance to the influence of America. You also begin to see an emphasis on the Mediterranean diet.

New world revolution: new products and influences on Italian eating habits

New spices and plants were used to cook with in Italian meals, Very high demand for sugar, most noted for the introduction of potatoes, bell peppers, tomatoes, and maize. New eating habits such as heating or cooling food.

The role of the cook as an important influence in developing traditional cuisine.

Pellegrino Artusi was a cook that gave Italian unity to the linguistic variety. He created a cookbook that was published in multiple editions. In each new edition he would put in comments and suggestions from the readers. His recipes grew because of the exchanges he had with housewives. This book unified Italian language which allowed a traditional cuisine to develop. He used advice and comments from various other cooks and incorporated that into his recipes and into developing traditional cuisine.

Significance of the banquet as a reflection of abundance and power in the Renaissance? And the cook's role to delight and marvel

People of great wealth would have home kitchens and cooks working for them. Because of this they were able to host great banquets and parties for their friends. They would have table cloths, silverwear, and slaves serving them. This showed their wealth because they were able to have a restaurant right in their own homes. The cooks would create elaborate dishes to show the wealth of the owner by the extravagant ingredients they would have.

Discuss the ideas of simplicity, authenticity , austerity, resistance, and nostalgia as key terms in Italians relationship with food.

Resistance comes with the idea that the Italians were resisting the American influence. They were nostalgic, stopping at traditional places. Authenticity refers to the regional differences and how each region has their own authentic foods. Simplicity:

Origins and developments of sorbet

Sorbet originally came from Islamic culture. Back then it was more of a drink made from mashed fruits. It became an incredibly popular drink almost like soda is today. It was then introduced to Europe where legend has it that Nero the roman emperor invented what we know as sorbet today by having runners get buckets of snow and mix it with either wine or honey to create an icy sweet sorbet.

Arab influences on Italian food products and eating habits

Southern parts of the Italian peninsula was occupied by Arab Muslims. They introduced new foodstuffs and new agricultural and cooking techniques. Arab influence is especially strong in Sicily and the southern mainland.

Officina Profumeria Santa Maria Novella

The Dominican friars settle in Florence in the Chiesa di Santa Maria delle Vigne, which later became Santa Maria Novella, and started to cultivate in their gardens the plans and officinal herbs to prepared the medicines for the infirmary of the monastery. they found rose water oldest perfumery/pharmacy in the world (okay that's pretty fcking cool babe, u prob visited this place. Also, perfumery... profumeria it's in the name!!)

What are some characteristics of the Slow Food movement that reflect its roots in Italy?

The Slow Food movement tries to promote things that are local and part of the Italian culture. The symbol of the movement is the snail, because its not just the process of eating slowly but also preparing it slowly. The characteristics are good, clean, and fair. Good means the quality, flavorsome and healthy food. Clean means the production does not harm the environment. Fair means accessible prices for consumers and fair conditions for produces.

What did basic ancient Roman diet consist of and what was its legacy

The basic ancient Roman diet consisted of nuts and hazelnuts. There was a scarcity of beef because the cattle was used to work the fields. However, there was a variety of other meats including pigs, lambs, goats, chicken, and duck. The snails were also a popular specialty among the Romans. Fruits consisted on figs and grapes. They made flavorful soups and porridges with grains, which were not processed and refined. The favorite beverage of ancient Rome was wine. It was a pre-dinner drink. The wine was mixed with honey, water, or spices. For vegetables, asparagus and legunes (lentils and beans) were very common. Brine was also very common, which is a type of sea salt. Its used to preserve wine, grape juice, honey, and etc.

How did the ideal Fascist diet reflect the myths of the Fascist regime? What food products were emphasized and were part of major campaigns?

The fascist government sought to control food production, food consumption, and food prices. The fascisms goals were to improve national health and productivity, to obtain statistical and scientific knowledge about food habits and nutrition, and to make the nation self-sufficient. They wanted to get away from wheat and more towards rice. The ideal fascist diet was based on carbohydrates, fresh produce, and not on animal proteins. They didn't want them to eat pasta because pasta was expensive. They promoted rice, corn meal, and vegetable soups. The fascist's put an emphasis on osterity and Italian strength of character. The regime wanted to use food to control public order, popular health, and social equality.

In what way is the food artisan a "holder of excellence of national heritage"?

The food artisan is envisioned. The food artisan is not somebody overly conservative or standing in the way of progress. They are someone who is modern and holder of the excellence.

Staple foods of medieval Italy and diet of ordinary Italians

The food staples of medieval Italy consist of bread, olives, olive oil, and wine complimented with cheese. It also included meat and fish and a variety of fruits and vegetables. The diet of ordinary Italians was largely vegetaried. Fruits were eaten as appetizers at the beginning of a meal and often at the end of meals as well. Instead of expensive herbs, Italians used herbs cultivated in the garden.

Geography and Italian cuisine (e.g. the Mediterranean as a melting pot)

The geography greatly affects Italian cuisine. The South is poorer and a mountainous area. It did not lend itself to work or farm. They used a greater amount of olive oil in cooking. The Italian-American cuisine is more associated with Southern Italy because many people were force to emigrate from the South. The North has rivers and is good for farming. They have pastures for cows, beef, and veil. They also produce pecorino cheese.

What is the significance behind the idea and promotion of "prodotti tipici" (typical products)? How does this concept reflect the emphasis and the importance of the local?

The significance behind the idea and promotion of typical products relates back to Italy's regionalism. Each region has their own "typical product" and what they typically cook with. This puts an emphasis on the local, because each region is going to use local ingredients that relate back to that region's specialty.

Why was Slow Food's appropriation of lardo di Colonnata a key symbol of its 'endangered foods' campaign?

The slow food movement tries to promote things that are local and part of the culture. This pork fat is found on the coast. The men who worked on these mountains would eat this pork fat. It was a good hunger killer because it was had so many calories. This food became associated to the marble area because of how it was prepared. It wasn't just a food product but a historial and cultural product. It put the slow food movement into a political movement.

The family as an integral part of the Italian food experience

This stems from the fact that Italy is a largely Catholic culture. Families would eat meals as a group. Meals are eaten slowly with many smaller courses. We can see this today in the slower service at restaurants and the many courses offered. Meal time was a chance for families to sit together and discuss their days.

Vernaccia, di San Gimignano

Vernaccia is a white Italian wine, made from the Vernaccia grape, produced in and around the Italian hill town of San Gimignano in Tuscany. Since the Renaissance, it has been considered one of Italy's finest white wines.

January 24, 1529 - Ferrara

When Messisbugo held a banquet for the Duke of Ferrara His banquet became an idealized picture of court life where he created a monumental façade of marvelous dishes. His dishes were elaborate inventions and were considered works of art. They displayed the talents, eccentricities, and dark secrets of the dynasty during this time.

"An American in Rome"

a 1954 Italian comedy film the film consists in a satire of americanization, and it was referred as "a milestone in the evolution of Italian self-identification". (it's also blog ran by a white girl)

Italian cuisine and the concept of "made in italy"

a brand to distinguish the higher quality of Italian products and in particular the 4 traditional sectors of fashion, food, furniture and mechanical engineering. Italian cuisine is a lifestyle rather than simply just eating a meal. Every meal is family style and the meal is all very authentic and carefully handcrafted from the freshest ingredients. When a product is said to be "Made in Italy", it showcases Italy's excellence in culture and tradition relating to food and eating. It also showcases Italy's healthy eating, non processed, and fresh foods. The Expo Milano theme this year was Feeding the Planet, Energy for Life- This goes hand in hand.

apicius

a collection of Roman cookery recipes, usually thought to have been compiled in the 1st century AD

Convivium

a convivial gathering, banquet

sorbet

a dessert consisting of frozen fruit juice or flavored water and sugar same as italian ice. if it contains dairy then it becomes sherbet

Moka

a simple device that uses steam pressure to force water through a strainer to make espresso

Lampredotto

a typical florentine peasant dish, made from the fourth and final stomach of a cow... it's street food in tuscany (named bc the stomach meat is same color of lamprey eel and lampreda is italian for lamprey eel)

Ancel Keys

an American scientist who studied the influence of diet on health. After WWII he began a comparative study across 7 countries to investigate the reasons for heart disease. It discovered the links between heart disease, cholesterol, and diet. Result was that people in the Mediterranean were healthier

Slow Food Movement

began in 1989 in response to the rise of fast food and fast life, the disappearance of local foods and traditions and peope's diminishing interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Promotes good, clean and fair food for all

Pellegrino Artusi

best known as the author of the famous Italian cookbook "The Science of Cooking and the Art of Eating Well" published in 1891. When he moved to Florence, he dedicated his time to his two favorite hobbies: literature and the art of cooking (ART of cooking ARTusi) He enjoyed using progress and the scientific method in his cooking. All of his recipes come from the results of trials and experiments. Writing only two decades after the unification of Italy, he was the first to include recipes from all the different regions of Italy in a single cookbook. often credited with establishing a truly national Italian cuisine for the first time.

Pecorino

cheese made from sheep-milk, four different kinds: Toscano, Romano, Ardo, and Siciliano (pecora means sheep in italian)

Gianduiotto

chocolate originally from Piedmont in northern italy, shaped like an upturned boat. made of cocoa, sugar and hazelnut

Barilla's Mulino Bianco (the white mill)

cookies, makes connection between nostalgia and what grandma made even though they're mass produced the mulino bianco, or the white mill in English, is set in Tuscany (that's how these cookies relate to Italian cuisine this is so dumb)

Nutella

created by hazelnut capital Alba, national institute after the war-conceived and marketed as healthy for kids, 1950s, in Italy was promoted as nutritional

DOCG

denomination of Controlled and Guarenteed Origin, most stringent of the categories, higher quality than DOC

DOP

denomination of Protected origin, quality or other characteristics of which are essentially or exclusively due to a specific geographic environment. production must meet DOP regulations

DOC

denomination of controlled origin, Carmaggio is the first DOC wine

Zuccotto

dessert originating in florence made w cake, ice cream and italian liquor called alchermes (it's pumpkin shaped and zuccotto means "little pumpkin" in Italian)

Battle for Grain

economic policy undertaken by the Fascists in Italy during the 1920s as a move toward autarky aka being self sufficient in an economic standpoint. The policy aimed to: 1. boost cereal production to make Italy self-sufficient in grain 2. reduce the balance of trade deficit 3. lower the necessity for foreign imports of bread 4. show Italy as a major power policy was first put into practice in 1925 when high tariffs were placed on imported bread in hopes that Italians would need to produce more of their own bread instead of relying on cheap imports.

Filippo Tomaso Marinetti

father of the futuristic movement. supporter of mussolini and founding member of the fascist party. wrote the futurist manifesto Futurism was the first attempt in the 20th century to reinvent life to reflect the technological changes that were taking place. Marinetti embraced the machine, speed, and dynamic energy in his movement called Futurism.

Sagra, fiera, festa

festival, fair, party (fun fact: fiera is a female sex toy so if u want to know fiera and english u gotta look up "fiera translation"... i feel like festa would have been a better name bc it means party)

Cristoforo di Messisbugo

first known reference to the preparation of sturgeon caviar in Italy is in his books His cookbook includes recipes and discusses elaborate preparations that were reserved for court banquets. He emphasized the technique of revising and creating recipe, refining popular dishes and incorporating exotic recipes to local products. He suggests that in addition to taste, a banqeut should pertain to all senses by incorporating dance, music, or theater into a banquet.(he worked for a prince in france)

Eataly

high-end Italian supermarket, first opened in 2007. It distributes and markets high-quality artisan products, inspired by the Slow Food movement.

IGT

indicasione Geografica Tipica, typical geographic indication, created in 1992, require use of authorized varieties, at least 85% of approved grapes, competitive prices

IGP

indicates the name of a region, a specific place or a country describing a product originating in that same place and possessing a quality or reputation that can be attributed to the geographical environment with its inherent natural and human components, less strict than DOP, only one phase either production or transformation need to happen for it to be IGP

Bernardo Buontalenti

invented the modern gelato we enjoy today. At the service of Medici, he organized lavish banquets to celebrate the Spanish deputation. Invented gelato for this banquet. invented ice storage that resembled ice caves to conserve and sell his gelato (Berrrrrrnardo, brrrrr as in cold and gelato is cold. Also BuonTALENTI, talenti is a brand of gelato they sell at publix, target etc I think we got it for rach that one time we spent $24 at the dollar store)

What are those features that make wine a national beverage and an ideal companion to Italian cuisine as well as a reflection of Italy's variety?

it is known that white wine is typically paired with fish and/or antipasta such as bread and oil. Red is typically paired with a red sauce pasta and/or meats. If the wine is a docg it went through the strictest rules to get certified.

Carosello

italian advertising show aka commercials up to 12 minutes long made by well known actors and directors from 1957-1977

Bologna or "Mortadella"

italian sausage or cold cut made of finely hashed ground, heat cured pork sausage classic cured meat product of Italy that's a product of Bologna, Italy baloney is made with pork scraps, or even chicken, turkey and beef, mortadella is only made from very finely minced high quality pork and cubes of fat "sprinkled" inside

bartolomeo sacchi, called il Platina

known as platina bc he was born in piadena (literally why not just call him piadena?? this is dumb) Italian Renaissance humanist writer and gastronomist worked w Maestro Martino who provided inspiration for De honesta voluptate et valetudine which is considered to be first printed cookbook

Lardo di Colonnata

made using two Tuscan products: white marble from the Apuan Alps, and pork. The fat from the pork is placed in marble tubs, or basins, with the perfect porousness. It was banned because of the use of marble, but the slow food organization argued it would lose its identity, and the ban was lifted. It is an endangered slow food now. The production of Lardo di Colonnata is regulated by IGP standards, which include aging the meat in marble.

Tacuinum Sanitatis

medieval handbook on health that describes benefits and harms of foods and plants six essential elements for well-being: 1. sufficient food and drink in moderation 2. fresh air 3. alternations of activity and rest 4. alternations of sleep and wakefulness 5. secretions and excretions of humours 6. the effects of states of mind says that illnesses result from imbalance of these elements

Merenda/Spuntino

mid-afternoon snack (hey!! pretty sure you taught me this :))

Chianti, Chianti Classico

most widely known Italian dry wine produced in the Chianti region, in central Tuscany, Italy, Chianti wines have to be 70% Sangiovese grapes and may allow for some white grapes to be involved in it, Chianti classico does not allow for any white grapes and needs to be 80% Sangiovese grapes

liber de coquina

oldest medieval cookbook literally means book of cooking (cocina... close enough honey)

Francesco Procpio dei Coltelli

one of the first people to sell gelato to the public, referred to the father of italian gelato moved to Paris where he opened a café called the Le Procope, the French version of his name (self absorbed much). It was the first café in Paris and is still open and active today (lets go one day pls).

Palazzo Davanzati

palace in Florence, Italy. It houses the Museum of the Old Florentine House. (p sure u took a field trip here! i think its the old house u said was super boring an didn't understand how it pertained to ur class)

Peposo

peppery tuscan beef stew invented by the furnace workers (fornaciai) who baked the terracotta tiles for the Brunelleschi's famous Duomo in Florence put beef shank, slat, lotsss of pepper and red wine in terracotta pots and stuck it in the corner of the furnace to cook while they worked (PEPoso, PEPper idk that's the best i got to remember this one)

San Giovese

red, italian grape, mostly from central italy, it's most famous in Chianti well known by 16th century

Caterina de' Medici

says she taught the french how to eat with a fork

Terra Madre

slow food movement is responsible for this. Network of food communities, cooks and academic researchers who wish to preserve, encourage, and support sustainable food production methods. Slow food constructed this global network to give voice and visibility to the rural food producers around the world. First gathering launched in 2004, the event is held every two years

Carlo Petrini

the founder of the International Slow food movement. first became known in the 1980s when he took part in a campaign against the McDonalds that was opened in Rome founded the university of Gastronomic science

gola

the italian equivalent of gluttony, the over indulgence of food and drink

Motherhood and the marketing of Italian food

they used this through the olive garden commercial by showing a family setting and families eating together at dinner and enjoying their food.

Mediterranean Diet

this diet concentrates on fruit, vegetables, bread, pasta, chicken, fish, olive oil and a little wine rather than red meat, eggs, and dairy products. It helps fight obesity and limits the production of cholesterol in the body (i would look in ur txtbk to make sure this is the definition they want)

Bartolomeo Scappi

worked as a chef for the pope Pius V considered ONE of the first internationally renowned celebrity chefs acquired fame in 1570 when his cookbook Opera dell'arte del cucinare was published which gave first known pic of fork (u eat shrimp scampi w a fork his name is scappi)

The Futurist Cookbook

written by Marinetti, published in 1932, and its goal was to reject a backwards country. Futurist meals comprised a cuisine and style of dining. They wanted to abolish pasta and perfect meals by combining the use of color, shape, music, lighting, and ideas, leaving taste and nutrition off the list entirely. (it's rumored this cookbook was written as a joke like damn they had jokes in the 1900s... here are some examples of dishes in the cookbook, they're p funny tbh -Italian Breasts in the Sunshine: A Futurist dessert that features almond paste topped with a strawberry, then sprinkled with fresh black pepper. -Diabolical Roses: Deep-fried red rose heads in full bloom. -Divorced Eggs: Hard boiled eggs are cut in half; their yolks are removed and put on a "poltiglia" (puree) of potatoes, and their whites on one of carrots.)