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Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library), by Pellegrino Artusi
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First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.
Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.
Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
- Sales Rank: #90364 in Books
- Brand: University of Toronto Press
- Published on: 2003-12-27
- Original language: English
- Number of items: 1
- Dimensions: 9.07" h x 1.85" w x 6.00" l, 2.38 pounds
- Binding: Paperback
- 653 pages
- University of Toronto Press
Review
‘Artus's book stands with Manzon's great novel, I Promessi Sposi (The Betrothed), and the music of Verdi as works that not only are great unto themselves but represented a sense of identity and self-worth to a nascent country with no nationalistic feeling ... Artusi chose to give Italians their definition by telling them how they ate ... Anyone who seeks to know Italian food avoids Artusi at his or her peril. He is the fountainhead of modern Italian cookery.’
(Fred Plotkin Gastronomica)‘One of the defining documents of what it means to be Italian.’
(John Allemang The Globe and Mail)‘A landmark work in Italian culture.’
(Darby Macnab Tandem) About the Author
Luigi Ballerini is an Italian poet and Professor Emeritus at the University of California Los Angeles.
Murtha Baca’s translations include several manuscripts of Leonardo da Vinci, An Italian Renaissance Sextet: Six Tales in Historical Context (edited by Lauro Martines) and Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Science in the Kitchen and the Art of Eating... 1891 Italy recipes
By Joey De
I Love this book , the best recipes from 1891 old world Italy , I recommend this book for any Italian that loves old fashion Italian cooking .
I have learned so much from cooking these delights, my family loves the dishes from this traditional cook book and I am a hit with them ,
I have not told them about this book yet But I am giving each family member a copy of the book and will become a family hand me downs.
this is good old fashion cooking and should not be attempted unless you take the time to make them properly.
The secret to fine cooking is patience , measurements of ingredient time and temperature . there are no shortcuts for great cooking .
3 of 3 people found the following review helpful.
A Must Own!
By Macanoodough
For anyone into cooking, this is a piece of history, for any Italian or Italian American, this is is a piece of your culture. The recipes might be 50/50 if they are relative today (though it does tell the difference between what Americans call Pomodoro and Marinara). And it does offer a lot of culinary knowledge, correcting a lot of myths about Italian cuisine we Americans have perpetuated over the years.
2 of 3 people found the following review helpful.
A Perpetual Bestseller In This Family
By Alexis W
Italian food is the food of passion and love. Italians in the province of Emilia-Romagna, are your quintessential food critics. Men will not eat it unless it's good all the way around. Shoddy or bad food offends them and they take it personally as a slight to their bodies. They can be extremely articulate about it too. Artusi was born and grew up in Romagna. I can imagine that as a male he wanted all women there to learn how to cook well, in his own interest too. I have tried many recipes in his book and the dishes came out pretty tasty. He seemed to worry a lot about his digestion and stomach, it's understandable, in his day there were no wonder drugs or antibiotics and people died young. So "Let food be your medicine" was even more relevant in his day. As for his measurements, a pinch here and a pinch there of this and that, makes you more of an artist than rigid figures and it becomes your creation. His recipes are easy and there are no Chocolate Souffles to destroy, if you open the oven door too soon. This book will be around our families for many generations to come.
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