Italian cuisine is rich, varied, and full of original inventions, the historical "divisions" and the peculiarities of territorial values fed over time, outlining scenarios (of habits, passions, adaptations, and particular conditions) different from one place to another, but always with the same objective: to give better satisfaction to the palate, combining what earth can offer with what the culinary art can elaborate. Today is called "typical regional cuisine", with the addition of some specifications, such as “poor”. In a sense, "poor cooking"—the art of creating rich and sophisticated dishes with simple ingredients – is a bearer of the tradition of Italian cuisine. Therefore, the return is made to that moment, more than historical, we could call traditional, it means to probe the history to go in search of these typical recipes that were created in the rural world, from the resources of the territory. The essence of authentic Italian cuisine is precisely this: a world that contains within itself a thousand facets, countless products, which are envied by all, and, above all, simplicity, which reminds us of our ancestors, and our history. Typical Italian cuisine evokes well-being, and its success is due to the quality of the gastronomy, the simplicity, and the love of the preparation.
“French culinary hegemony will last until Italian chefs realize the enormous heritage, they have at their disposal, both from the point of view of raw materials and from the point of view of the many facets of regional traditions”. To pronounce this phrase was not an Italian, but a Frenchman, Paul Bocuse, the founder, along with Pierre Troisgros, of Nouvelle Cuisine.
Acknowledgments -- Map of Southern Europe -- Introduction: Southern Europe and the making of a global revolutionary South -- Conspiracy and military careers in the Napoleonic Wars -- Pronunciamentos and the military origins of the revolutions -- Civil wars: armies, guerrilla warfare and mobilization in the rural world -- National wars of liberation and the end of the revolutionary experiences -- Crossing the Mediterranean: volunteers, mercenaries, refugees -- Re-conceiving territories: the revolutions as territorial crises -- Electing parliamentary assemblies -- Petitioning in the name of the constitution -- Shaping public opinion -- Taking control of public space -- A counterrevolutionary public sphere? The popular culture of absolutism -- Christianity against despotism -- A revolution within the Church -- Epilogue: Unfinished business. The Age of Revolutions after the 1820s -- Chronology -- Bibliography -- Index.
This book discusses the history of invertebrate fossil understanding and classification by exploring fossil studies between the 15th and 18th centuries. Before the modern age, the understanding of fossil findings went through several phases. The treatment by philologists, philosophers and historians of natural sciences involved religious, sometimes folkloristic, aspects before scientific ones. This work showcases and assesses these original findings by carrying out a bibliographical, and above all iconographical research, aimed at finding the first printed images of the objects that we now know as fossils. From here, the authors provide an understanding of the true nature of fossils by analyzing them through modern academic viewpoints, and describing each fossil group from a paleontological and taxonomic point of view, retracing their treatment in the course of the centuries. As a point of reference for each fossil group treated, the authors have considered indispensable the use of ancient prints as evidence of the first iconographic sources dedicated to fossils, starting from those in the late fifteenth century, dedicated to the most common groups of invertebrates without neglecting a necessary exception, the ichthyodontolites, fundamental in the discussion in Italy on the interpretation of the organic origin of fossils, and from the end of the sixteenth century to about half of the eighteenth century. The abundant iconographic apparatus used, often unpublished or specially reworked, is essential and functional to the understanding of the various aspects addressed, a visual complement to the text and vice versa, designed and used taking its cue from the need imposed on early scholars to document their discoveries visually. Among the chosen images there is no shortage of original attributions to fossil finds that have been poorly understood or misidentified until now. The English translation of this book from its Italian original manuscript was done with the help of artificial intelligence (machine translation by the service provider DeepL.com). A subsequent human revision of the content was done by the authors.
Religion and liberty are often thought to be mutual enemies: if religion has a natural ally, it is authoritarianism--not republicanism or democracy. But in this book, Maurizio Viroli, a leading historian of republican political thought, challenges this conventional wisdom. He argues that political emancipation and the defense of political liberty have always required the self-sacrifice of people with religious sentiments and a religious devotion to liberty. This is particularly the case when liberty is threatened by authoritarianism: the staunchest defenders of liberty are those who feel a deeply religious commitment to it. Viroli makes his case by reconstructing, for the first time, the history of the Italian "religion of liberty," covering its entire span but focusing on three key examples of political emancipation: the free republics of the late Middle Ages, the Risorgimento of the nineteenth century, and the antifascist Resistenza of the twentieth century. In each example, Viroli shows, a religious spirit that regarded moral and political liberty as the highest goods of human life was fundamental to establishing and preserving liberty. He also shows that when this religious sentiment has been corrupted or suffocated, Italians have lost their liberty. This book makes a powerful and provocative contribution to today's debates about the compatibility of religion and republicanism.
Italian cuisine is rich, varied, and full of original inventions, the historical "divisions" and the peculiarities of territorial values fed over time, outlining scenarios (of habits, passions, adaptations, and particular conditions) different from one place to another, but always with the same objective: to give better satisfaction to the palate, combining what earth can offer with what the culinary art can elaborate. Today is called "typical regional cuisine", with the addition of some specifications, such as “poor”. In a sense, "poor cooking"—the art of creating rich and sophisticated dishes with simple ingredients – is a bearer of the tradition of Italian cuisine. Therefore, the return is made to that moment, more than historical, we could call traditional, it means to probe the history to go in search of these typical recipes that were created in the rural world, from the resources of the territory. The essence of authentic Italian cuisine is precisely this: a world that contains within itself a thousand facets, countless products, which are envied by all, and, above all, simplicity, which reminds us of our ancestors, and our history. Typical Italian cuisine evokes well-being, and its success is due to the quality of the gastronomy, the simplicity, and the love of the preparation.
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