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Travel Guide 2   >   Europe   >   Italy   >   History

   
 

Italian History


Here are some books about the history of Italy:


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Books about Italian History


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A Concise History of Italy (Cambridge Concise Histories)

By Christopher Duggan

Cambridge University Press
Released: 2014-01-20
Paperback (360 pages)

A Concise History of Italy (Cambridge Concise Histories)
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  • Cambridge University Press
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Since its formation in 1861, Italy has struggled to develop an effective political system and a secure sense of national identity. This new edition of Christopher Duggan's acclaimed introduction charts the country's history from the fall of the Roman Empire in the west to the present day and surveys the difficulties Italy has faced during the last two centuries in forging a nation state. Duggan successfully weaves together political, economic, social and cultural history, and stresses the alternation between materialist and idealist programmes for forging a nation state. This second edition has been thoroughly revised and updated to offer increased coverage of nineteenth- and twentieth-century Italy, as well as a new section devoted to Italy in the twenty-first century. With a new, extensive bibliographical essay and a detailed chronology, this is the ideal resource for those seeking an authoritative and comprehensive introduction to Italian history.

The Pursuit of Italy: A History of a Land, Its Regions, and Their Peoples

By David Gilmour

Farrar, Straus and Giroux
Released: 2012-11-13
Paperback (480 pages)

The Pursuit of Italy: A History of a Land, Its Regions, and Their Peoples
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A provocative, entertaining account of Italy's diverse riches, its hopes and dreams, its past and present

Did Garibaldi do Italy a disservice when he helped its disparate parts achieve unity? Was the goal of political unification a mistake? The question is asked and answered in a number of ways in The Pursuit of Italy, an engaging, original consideration of the many histories that contribute to the brilliance―and weakness―of Italy today.

David Gilmour's wonderfully readable exploration of Italian life over the centuries is filled with provocative anecdotes as well as personal observations, and is peopled by the great figures of the Italian past―from Cicero and Virgil to the controversial politicians of the twentieth century. His wise account of the Risorgimento debunks the nationalistic myths that surround it, though he paints a sympathetic portrait of Giuseppe Verdi, a beloved hero of the era.

Gilmour shows that the glory of Italy has always lain in its regions, with their distinctive art, civic cultures, identities, and cuisines. Italy's inhabitants identified themselves not as Italians but as Tuscans and Venetians, Sicilians and Lombards, Neapolitans and Genoese. Italy's strength and culture still come from its regions rather than from its misconceived, mishandled notion of a unified nation.

Italy: A History

By Vincent Cronin

New Word City
Paperback (264 pages)

Italy: A History
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Here, from New York Times bestselling historian Vincent Cronin, is the extraordinary story of Italy - from the birth of the Roman Empire to the rise of the city-states through the Renaissance and the making of modern Italy.

La Cucina: The Regional Cooking of Italy

By The Italian Academy of Cuisine

Rizzoli
Released: 2009-10-20
Hardcover (928 pages)

La Cucina: The Regional Cooking of Italy
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Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.

A Short History of Renaissance Italy

By Lisa Kaborycha

Pearson
Paperback (336 pages)

A Short History of Renaissance Italy
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The book follows an interdisciplinary approach and covers the origins of the Italian Renaissance through the Baroque period. It is comprised of fifteen chapters, organized chronologically, along with an introduction and conclusion.

The Italian Renaissance: Culture and Society in Italy - Third Edition

By Peter Burke

Princeton University Press
Paperback (336 pages)

The Italian Renaissance: Culture and Society in Italy - Third Edition
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In this brilliant and widely acclaimed work, Peter Burke presents a social and cultural history of the Italian Renaissance. He discusses the social and political institutions that existed in Italy during the fifteenth and sixteenth centuries, and he analyses the ways of thinking and seeing that characterized this period of extraordinary artistic creativity.

Developing a distinctive sociological approach, Peter Burke is concerned not only with the finished works of Michelangelo, Raphael, Leonardo da Vinci, and others, but also with the social background, patterns of recruitment, and means of subsistence of this 'cultural elite.' He thus makes a major contribution to our understanding of the Italian Renaissance, and to our comprehension of the complex relations between culture and society.

Burke has thoroughly revised and updated the text for this new edition, including a new introduction, and the book is richly illustrated throughout. It will have a wide appeal among historians, sociologists, and anyone interested in one of the most creative periods of European history.

Delizia!: The Epic History of the Italians and Their Food

By John Dickie

Atria Books
Released: 2010-10-01
Paperback (384 pages)

Delizia!: The Epic History of the Italians and Their Food
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  • ISBN13: 9780743278072
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Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture.

A History of the Italian Immigrants from the Seven Towns of the Asiago Plateau in the Region of the Veneto in Italy on the Gogebic Iron Range of Michigan and Wisconsin from the 1890s to the 1950s

By Peter Oberto

Lulu Publishing Services
Released: 2016-06-09
Paperback (158 pages)

A History of the Italian Immigrants from the Seven Towns of the Asiago Plateau in the Region of the Veneto in Italy on the Gogebic Iron Range of Michigan and Wisconsin from the 1890s to the 1950s
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For almost four decades, from 1890 to 1924, many European immigrants came to the Gogebic Iron Range of Michigan and Wisconsin to work in the iron mines, farm, and to establish businesses. Among them was a sizable group of Italian immigrants from various regions and provinces of Italy. This book is a history of a particular group of Italian immigrants that came from the Asiago Plateau in northern Italy. Their lives and experiences are given meaning in this book, bringing their families, friends and the general public, knowledge of their origins and background in northern Italy and the contributions they made on the Gogebic Iron Range. A thirty year research project, this book is a resource of information for families of the Asiago Plateau immigrants throughout the United States who wish to do historical or genealogical work. Furthermore, this book is a link with the people of the Asiago Plateau today and hopefully will be an aid for them to discover their

An Art Lover's Guide to Florence

By Judith Testa

Brand: Northern Illinois University Press
Paperback (306 pages)

An Art Lover s Guide to Florence
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No city but Florence contains such an intense concentration of art produced in such a short span of time. The sheer number and proximity of works of painting, sculpture, and architecture in Florence can be so overwhelming that Florentine hospitals treat hundreds of visitors each year for symptoms brought on by trying to see them all, an illness famously identified with the French author Stendhal. While most guidebooks offer only brief descriptions of a large number of works, with little discussion of the historical background, Judith Testa gives a fresh perspective on the rich and brilliant art of the Florentine Renaissance in An Art Lover's Guide to Florence. Concentrating on a number of the greatest works, by such masters as Botticelli and Michelangelo, Testa explains each piece in terms of what it meant to the people who produced it and for whom they made it, deftly treating the complex interplay of politics, sex, and religion that were involved in the creation of those works.   With Testa as a guide, armchair travelers and tourists alike will delight in the fascinating world of Florentine art and history.

The Food of Italy

By Waverley Root

Vintage
Released: 1992-06-02
Paperback (768 pages)

The Food of Italy
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In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country’s gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat.

From the legally enforced frugality of the Renaissance table to the enduring Saracen luxury of Sicilian desserts, from the lasagna of Bologna to the saltimbocca of Rome, Root explores the secrets and customs of a cuisine so nuanced that even the basic ragu Bolognese has some two hundred variations.

A culinary adventurer who made his mark decades before Anthony Bourdain appeared on the scene, Root shares the stories of an elephant forced to spend the winter of 1551 in the South Tyrol and the dishes named after him, the proper way to bottle Chianti, and the mysteries surrounding the origin of tortellini. Essential reading for travelers—of the armchair and ticketed variety, alike—The Food of Italy, which features decorative maps (that may not be legible for all readers) and illustrations, brings the subtleties of the Italian palate into any home.


 
 
 

 
 
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