Pizza: A Global History

Front Cover
Reaktion Books, Oct 15, 2008 - Cooking - 142 pages
7 Reviews
You can pick Chicago deep dish, Sicilian, or New York-style; pan crust or thin crust; anchovies or pepperoni. There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza.
Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000.   Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers. 

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Review: Pizza: A Global History (The Edible Series)

User Review  - Bill Rand - Goodreads

This is a quick, but insightful history into the world of pizza. I partially read it because one of my pictures is used (I get a photo credit), but I thought the book provided a nice look into where ... Read full review

Review: Pizza: A Global History (The Edible Series)

User Review  - John - Goodreads

Not too interesting history of pizza. I guess I learned a few things, like how Domino's and Pizza Hut really made pizza world famous and how pizza began as a poor people's food in Naples and wasn't eaten in other parts of Italy until much later. Read full review

About the author (2008)

Carol Helstosky is Associate Professor of History at the University of Denver, USA. She is the author of Garlic and Oil: Politics of Food in Italy (2004) and Food Culture in the Mediterranean(forthcoming, 2009).

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