Sydney Italian Festival
This unique, stunningly illustrated journal is ideal for use as a travel notebook or sketchpad.
This good-looking little book presents how to enjoy the best of Italian food, understand what is offered, and order in an Italian restaurant or street market. Complementing the Blue Guides classic Italian cultural guidebook range as preparation for and accompaniment to any visit to Italy, it offers comprehensive coverage from pizza and gelato to rare regional delicacies and fine wine, along with separate sections on such subjects as seasonal food, Mediterranean fish, Italian wines and aperitifs, and star chefs. A phrasebook-divided into 'what it means' (Italian into English, including a glossary) and 'how to ask for' (English into Italian)-will make up most of the book. Supplemented with historical information on, for example, Roman banquets or Renaissance food, plus stylish black-and-white line drawings, this guide is suitable as a gift as well as a handy reference book for the traveler's on-site use. Assembled by the Blue Guides authors and editorial team, with many years of cumulative experience visiting and eating well throughout the length and breadth of Italy.
Enjoy sampling the local food on holiday in Italy, read restaurant menus and shop with confident using this practical pocket guide:
Speak and understand Italian in just 15 minutes a day Parla italiano? With 15-Minute Italian, a revolutionary system for learning a language, you'll be on your way to conversing with the locals in no time. The unique visual approach makes learning quick, easy and fun. No writing or homework - just use the cover to hide the answers and test yourself as you learn. Real-life examples cover every holiday and business situation. You'll only need to practise 5 days a week for 12 weeks to benefit from this amazing guide. Whether starting from scratch or just in need of a refresher, with 15-Minute Italian, there is no easier way to learn Italian, fast. Previous ISBN- 9781405307567
A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers over 2500 years of food and its physical, spiritual, social and cultural dimensions. 1. A Cultural History of Food in Classical Antiquity (800 BCE – 500 CE) 2. A Cultural History of Food in the Medieval Age (500 – 1300) 3. A Cultural History of Food in the Renaissance (1300 – 1600) 4. A Cultural History of Food in the Early Modern Age (1600 – 1800) 5. A Cultural History of Food in the Age of Empire (1800 – 1900) 6. A Cultural History of Food in the Modern Age (1920 – 2000) Each volume discusses the same themes in its chapters: 1. Food Production 2. Food Systems 3. Food Security, Safety and Crises 4. Food and Politics 5. Eating Out 6. Professional Cooking, Kitchens and Service Work 7. Family and Domesticity 8. Body and Soul 9. Food Representations 10. World Developments This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume. Superbly illustrated, the full six volume set combines to present the most authoritative and comprehensive survey available on food through history.
Sydney Italian Festival Articles
Sydney Italian Festival Books
Sydney Italian Festival