Science in the Kitchen and the Art of Eating Well

Front Cover
University of Toronto Press, 2003 - Cooking - 653 pages
4 Reviews

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.

  

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Review: Science in the Kitchen and the Art of Eating Well

User Review  - Bryn Paul - Goodreads

My goto for Italian. Some books tell you how to cook. Here I understand how to cook. Read full review

Review: Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)

User Review  - Nina - Goodreads

Was recommended to me by a cook in Siena as the Italian cookbook. Amusing commentary with general recipes - more process than technical (yes!) - written in the late 1800s. I will try making the Nocino (walnut liquer) first. Read full review

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Contents

From the Author to the Reader
9
The Nutritional Value of Meats
25
Broths Aspic and Sauces
31
Appetizers
110
Doughs and Batters
136
Boiled Meats
181
Cold Dishes
268
Vegetables and Legumes
285
Types and Seasons of Fishes
325
Ice Creams
544
Miscellaneous Recipes
558
Foods for Weak Stomachs
576
List of Recipes
597
Names of Dishes in English
637
Copyright

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References to this book

References from web pages

Science in the Kitchen and the Art of Eating Well by Pelligrino ...
Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi is a classic Italian cookbook that is written with passion, humility, irreverence and ...
www.foodtourist.com/ FTGuide/ Content/ I2048.htm

Eating Well in the Italian Kitchen
Science in the Kitchen and the Art of Eating Well. Pellegrino Artusi. Translated by Murtha Baca and Stephen Sartarelli. Introduction by Luigi Ballerini ...
caliber.ucpress.net/ doi/ abs/ 10.1525/ gfc.2005.5.2.100

Canadian publisher University of Toronto Press Online Book Catalogue
Science in the Kitchen and the Art of Eating Well. Cloth 0802087043 (£55.00) $85.00, Paper 0802086578 (£18.99) $45.00. to shopping basket ...
www.utppublishing.com/ pubstore/ merchant.ihtml?pid=8138& step=4

An Apennine Winter
The key ‘mission’ of Artusi’s guide is stated in the title, ‘Science in the Kitchen and the Art of Eating Well’ with subtitle, ‘Practical Manual for ...
www.shakeonthenews.com/ science_in_the_kitchen.htm

GOOD EATING; Mixing It Up In the West 50's - New York Times
Pellegrino Artusi's ''Science in the Kitchen and the Art of Eating Well'' was first published in 1891 and has since become a touchstone for food lovers the ...
query.nytimes.com/ gst/ fullpage.html?res=9A0CE2D81538F931A1575BC0A96F958260

Animating Memory Through Song and Music The Social Life of Food
Science in the Kitchen and the Art of Eating Well. Pellegrino Artusi, Luigi Ballerini (Introduction), Murtha. Baca (Translator). Toronto: U Toronto Press. ...
www.anthrosource.net/ doi/ pdf/ 10.1525/ an.2006.47.5.34.2

Lorenzo Da Ponte Italian Library - In Print
More than a collection of recipes, Science in the Kitchen and the Art of Eating Well, first published in Florence in 1891, is a literary classic as well as ...
lpil.info/ index.php?option=com_content& task=view& id=14& Itemid=28

David Speaks » Blog Archive » Science in the Kitchen and the Art ...
“La Scienza in Cucina e l’ Arte di Mangiare Bene” (Science in the Kitchen and the Art of Eating Well) written by Pellegrino Artusi in 1891 is the first ...
davidspk.htozna.de/ 2008/ 04/ 09/ science-in-the-kitchen-and-the-art-of-eating-well/

Bleeding Espresso » 2008 » January » 08
Science in the Kitchen and the Art of Eating Well by Pelligrino Artusi And then I got news that I also won a contest over at Valerie’s 2 Baci in a Pinon ...
bleedingespresso.com/ 2008/ 01/ 08

Weight Loss, Italian-Style!
The first recipe from Pellegrino Artusi’s “Science in the Kitchen and the Art of Eating Well” that I want to share with you — well, my version of it, ...
weightlossitalianstyle.com/ blog/ feed/

About the author (2003)

Luigi Ballerini is a professor in the Department of Italian at the University of California, Los Angeles.

Bibliographic information