History of Pizza

Inbunden, Engelska, 2025

279 kr

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Pizza is the Italian food that has conquered the world: from Brussels to LA, from Beijing to Buenos Aires, pizzas and pizzerias can be found everywhere today. But what are the origins of this food and how did it rise from its humble beginnings to become the world’s best-loved dish?The story begins in the narrow alleys of Naples where, in the late eighteenth century, the city’s impoverished inhabitants lived in a state of constant hunger. Pizza was born as a street food to assuage the hunger of Naples’ poor. Cheap and versatile, it remained anonymous for more than a century – the few outsiders who encountered this strange flatbread, “more burned than cooked,” either loved it or hated it. Gradually pizza spread to other parts of Italy and then, with the mass migration of Italians to the New World, it landed in the United States, where it enjoyed unprecedented success, invigorated by new ingredients, new recipes, and new tastes. Today, Americans are the biggest consumers of pizza in the world, at 13 kilos per head per year.The renowned culinary historian Luca Cesari retraces the story of pizza’s rise from the backstreets of Naples to a global industry now worth more than $200 billion a year. He describes how pizzas were made, the ingredients used, and the reactions of travelers, critics, and consumers. Richly illustrated with recipes from different times and places, The History of Pizza will transform your view of Italy’s most iconic food.

Produktinformation

Utgivningsdatum2025-09-26
Mått160 x 231 x 31 mm
Vikt522 g
FormatInbunden
SpråkEngelska
Antal sidor256
FörlagJohn Wiley and Sons Ltd
ISBN9781509566648
ÖversättareNowak, Zachary

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Introduction: A global history of the world’s most-loved dishPrologue: Naples or New York? Part One: In Naples The origin of a myth Hunger in Naples Neapolitan pizzaioli and pizzerias Key players and bakeries Deeds and misdeeds of Neapolitan pizza The first mentions of pizza The true history of the Pizza MargheritaA regal history story The mystery of the Neapolitan recipe What the sources don’t say Beyond Naples The historic “first wave” in Italy Part Two: Pizzas or not Pizza before there were pizzas From Aeneas’s bread to the piadina Pizzas that aren’t pizza Sweat, Flakey, Rustic, and Fried Part Three: Planet Pizza Pizza’s overseas voyage Pizzaioli and pizzerias in the United States The first Neapolitan pioneers Pizza from San Francisco to Buenos Aires An itinerary through the Americas Global recipes Pizzas from one end of the world to the other The return trip Pizza heads back to Italy The invention of tradition …and the phenomenon of the ‘pizza effect’ Hamburgers and hot dogs How a dish becomes American The invasion of the Old Continent When pizza went global Appendices The legend about water How you eat a pizza Pizza at the movies Conclusion The pizza of the future AcknowledgementsNotes

“With his customary mixture of dry wit and academic rigor, Cesari sets about proving that pizza is both more fascinating and yet less venerable than most of us would have imagined. A deeply rewarding dive into what lies beyond the crust!”Annie Gray, food historian “Luca Cesari’s The History of Pizza is a refreshingly critical journey into the global evolution of one of the world’s most beloved foods. With scholarly rigor and narrative charm, Cesari peels back the myths surrounding pizza to reveal the social, economic, and migratory forces at play in its evolution. Cesari does not just chronicle a dish, but repositions it as a lens on modern identity, nostalgia, and adaptation in a global context. This book is essential reading for anyone seeking to understand not just pizza, but how culinary traditions are made, remade, and mythologized.” Ashley Rose Young, food historian and Smithsonian Research Associate"Rather delicious, actually"The Oldie"Cesari takes us on a fascinating journey, covering the making of pizza and describing how the shape, dough and toppings evolved… Who knew how fascinating a history of pizza could be?"Julie Bindell, The Spectator