{"product_id":"science-in-the-kitchen-and-the-art-of-eating-well-9780802086570","title":"Science in the Kitchen and the Art of Eating Well","description":"\u003cp\u003eFirst published in 1891, Pellegrino Artusi's \u003ci\u003eLa scienza in cucina e l'arte di mangier bene\u003c\/i\u003e 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.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAlthough 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.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eArtusi'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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePellegrino Artusi\u003c\/b\u003e (1820-1911) was an Italian businessman and writer and is credited world-wide as the Inventor of Italian Cuisine. Originally a silk merchant, Artusi brought his passion for science, health, and food to the entire nation of Italy.\u003cbr\u003e \u003cstrong\u003eMurtha Baca\u003c\/strong\u003e's translations include several manuscripts of Leonardo da Vinci, \u003cem\u003eAn Italian Renaissance\u003c\/em\u003e \u003cem\u003eSextet: Six Tales in Historical Context\u003c\/em\u003e (edited by Lauro Martines) and Pellegrino Artusi's \u003cem\u003eScience in the Kitchen and the Art of Eating Well\u003c\/em\u003e.\u003cbr\u003e \u003cb\u003eLuigi Ballerini\u003c\/b\u003e is an Italian poet and Professor Emeritus at the University of California Los Angeles.\u003cbr\u003e\u003cbr\u003e","brand":"University of Toronto Press","offers":[{"title":"Default Title","offer_id":50601081307410,"sku":"9780802086570","price":60.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_a9c1d0ec-9044-4c03-85bb-a844050d4d18.jpg?v=1732220111","url":"https:\/\/surprise-castle.myshopify.com\/products\/science-in-the-kitchen-and-the-art-of-eating-well-9780802086570","provider":"Surprise Castle","version":"1.0","type":"link"}