Delizia! The Epic History of the Italians and Their Food

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John Dickie

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Pages: 416 (Hardcover)

ISBN: 0340896396

Pub: Sceptre

Pub date: 2007-08-09

Amazon.co.uk Sales Rank: 2277

Editorial Review:

As John Dickie's fascinating Delizia amply demonstrates, Italian food has enjoyed a cultural imperialism that few other than national cuisines have achieved. Subtitled The Epic History of the Italians and Their Food, Dickie's thoroughly researched (but highly accessible) book demonstrates that more chefs are in thrall to Italian cuisine (and its tried and trusted ingredients) than to that of any other nation, and while pasta remains a standard food for those whose pockets are empty, Italian cuisine graces the menus of some of the world's most exclusive restaurants.

Dickie is particularly adroit conjuring up many aspects of Italian culture (his Cosa Nostra was a nigh-definitive study of a less cherishable aspect of Italian culture) and here he combines scholarship and enthusiasm to great effect. Part of his agenda is to dispel the advertising industry perception that the vineyards and olive groves of Tuscany (with their sun-tanned, contented workers) represent the whole story of Italian food. Not the case, says Dickie, and it's in the urban heart of the Italian city that the elements of the nation's cuisine are forged: the cookery talent, the all-important financing and even the ingredients. Control of all this, as the author notes, represents considerable power, and we are taken on historical journey throughout all of Italy, in the time and space: from mediaeval Milan to fascist Rome, from Renaissance Ferrara to 19th-century Naples. What makes this particularly involving is the fashion in which Dickie juggles his obvious scholarship with the sheer, undeniable pleasure this affords both him (and, concomitantly) us. Delizia may well transform every trip you take from now on to an Italian restaurant. --Barry Forshaw

Reader Reviews:

Wonderful History of Italian Food and Culture (8/9 people found this helpful)

Delizia is not what I expected as it did not create a rose tinted image of Italian food history as I had expected. Instead it takes an in-depth look at Italian food history from the Middle Ages through to the present day and shows how the modern Italian food developed out of hunger, world travel, politics and emigration to become what it is today.

I was fascinated from the start when he dispelled the advertising myths and I realised that this book would take a realistic view of Italian food. I learnt so much about the snobbery connected with the food of the rich and the hunger that was ever present with the poor. Italy as a nation of two extremes was skilfully investigated.

I was amazed when he looked into the history of the cookery writers and even more so when I realised that I had one of the books in question. It made me look at it with a new light when I realised its significance in Italian culinary history.

Light was thrown on the influence of travel to the New World and the development of ITALIAN food and I finally realised why the world is so convinced that there is one `Italian Cooking' when in reality there is so much diversity.

Fascism was another influence on the development of the cuisine and there were surprising facts on every page. I don't want to recreate all of the details as you will want to find out for yourself.

Don't buy Delizia if you want a cookery book but buy it because you love food and its development. You won't be disappointed. Buy it!

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