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Il Talismano Della Felicità
''Il talismano della felicità'' (; ), written by magazine editor Ada Boni, is a well-known Italian cookbook originally published in 1929. The book is considered one of the defining recipe and cooking-advice collections in Italian cuisine, and quickly became a staple for generations of Italian women. The book has never been out of print in Italy, and sold more than a million copies. An American edition was published in 1950. Background Ada Boni was editor of a magazine ''Preziosa'', and began including her recipes there in 1915 before publishing her collected recipes. ''Il talismano della felicità'' is believed to be the first Italian cookbook specifically targeted towards housewives, and along with the work of Pellegrino Artusi and Editoriale Domus' ''Il cucchiaio d'argento'', it is considered one of the defining recipe and cooking-advice collections in Italian cuisine. It quickly became a staple for generations of Italian women. The standard edition is 1,054 pages long and was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ada Boni
Ada Boni (; 1881 – May 1973) was an Italian chef, magazine editor, food writer and book author. Her most famous book, '' Il talismano della felicità'' (''The Talisman of Happiness'' in English), published in 1928, is considered one of the classic Italian cookbooks and is still very popular. She also wrote the notable book, ''La cucina romana'' ('' Roman Cuisine'' in English), with the stated aim of saving traditional cuisine that was being lost. Life Ada Boni was born as Ada Giaquinto in 1881 in Rome. She was either the granddaughter or the niece of Adolfo Giaquinto (1846–1937). Adolfo was a famous chef in Italy, and founded a fortnightly gastronomical periodical called ''Il Messaggero della Cucina''. Boni co-founded with her husband Enrico the women's magazine ''Preziosa'', and was then its editor. From 1915 started to publish her own recipes in its pages. A collection of her recipes was published by ''Preziosa'' in 1925, and in 1929 another larger collection was published ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Housewife
A housewife (also known as a homemaker or a stay-at-home mother/mom/mum) is a woman whose role is running or managing her family's home—housekeeping, which may include Parenting, caring for her children; cleaning and maintaining the home; Sewing, making, buying and/or mending clothes for the family; Grocery shopping, buying, cooking, and Food preservation, storing food for the family; buying Good (economics), goods that the family needs for everyday life; partially or solely managing the family budget—and who is not employed outside the home (e.g., a ''career woman''). The male equivalent is the househusband. ''The Merriam-Webster Dictionary'' defines a housewife as a Marriage, married woman who is in charge of her household. The British ''Chambers's Twentieth Century Dictionary'' (1901) defines a housewife as "the mistress of a household; a female domestic manager [...]". In the Western world, stereotypical gender roles, particularly for women, were challenged by the femin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pellegrino Artusi
Pellegrino Artusi (; Forlimpopoli, near Forlì, August 4, 1820 – Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891 cookbook '' La scienza in cucina e l'arte di mangiar bene'' (''Science in the Kitchen and the Art of Eating Well''). Biography The son of the wealthy merchant Agostino (nicknamed , or "little eel") and Teresa Giunchi, Pellegrino Marcello Artusi came from a large family: he had 12 siblings. He was named Pellegrino in honor of Saint Pellegrino Latiosi of Forlì. Like many wealthy children, he attended a seminary school in the nearby town of Bertinoro. Between the years 1835 and 1850, Artusi spent a great deal of time in student circles in Bologna (in one of his works he claims to have been enrolled at the University). In the bar ''Tre Re'' he met the patriot Felice Orsini, from Meldola another town near Forlì. When he returned to his hometown, he took over his father's business, making quite a bit of money, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Il Cucchiaio D'argento
''Il cucchiaio d'argento'' (), or ''The Silver Spoon'' in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine ''Domus''. It contains about 2,000 recipes drawn from all over Italy, and has gone through eleven editions. History It originated from a post-World War II pricing dispute between the publishers and some of the distributors of the popular '' Il talismano della felicità'' by Ada Boni. Editoriale Domus still publishes the book as a single volume as well as a series of single-subject books. It is now in its eleventh Italian edition. Domus also produces ''Il cucchiaino d'argento'' for children, as well as creating recipes for Phaidon's books; these include regional cookbooks (so far for Tuscany, Sicily, and Puglia) as well as seasonal and single-ingredient books on pasta and seafood. Several English versions (customized for the country of sale) were published as ''The Silver Spoon'' by the Unit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joy Of Cooking
''Joy of Cooking'', often known as "''The Joy of Cooking''", is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 20 million copies. It was published privately during 1931 by Irma S. Rombauer (1877–1962), a homemaker in St. Louis, Missouri, after her husband's suicide the previous year. Rombauer had 3,000 copies printed by A.C. Clayton, a company which had printed labels for fancy St. Louis shoe companies and for Listerine mouthwash, but never a book. Beginning in 1936, the book was published by a commercial printing house, the Bobbs-Merrill Company. With nine editions, ''Joy of Cooking'' is considered the most popular American cookbook. Background Born to German immigrants in 1877, Irma Starkloff was born and grew up in St. Louis, Missouri. She married Edgar Rombauer, a lawyer, in 1899. Edgar committed suicide in 1930 after a severe bout of depression, widowing Irma at age 52 and leaving her with $6,000 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mario Pei
Mario Andrew Pei (February 16, 1901March 2, 1978) was an Italian-born American linguist and polyglot who wrote a number of popular books known for their accessibility to readers without a professional background in linguistics. His book ''The Story of Language'' (1949) was acclaimed for its presentation of technical linguistics concepts in ways that were entertaining and accessible to a general audience. Pei was a supporter of uniting humans under one language, and in 1958 published a book entitled ''One Language For the World and How to Achieve It'' and sent a copy to the leader of every nation in existence at the time. The book argued that the United Nations should select one language—regardless of whether it was an existing natural language like English or a constructed language like Esperanto—and require it to be taught as a second language to every schoolchild in the world. Life and career Pei was born in Rome, Italy, and emigrated to the United States with his mother ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian-American Cuisine
Italian-American cuisine () is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. Influences Italian-American food is based primarily on the culinary traditions of southern Italian immigrants, although a significant number of northern Italian immigrants also came to the United States and also influenced this style of cuisine to some extent. Italian-Americans often identify foods with their regional heritage. Southern Italian staples include dry pasta, tomato sauce, and olive oil, whereas northern Italian staples include foods such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Foods And Drinks
This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan civilization, Etruscan, Ancient Greek cuisine, ancient Greek and Ancient Roman cuisine, ancient Roman cuisines. Significant changes Columbian exchange, occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine, but not introduced in quantity until the 18th century. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cookbooks
Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Italian, regional variants of the Italian language ** Languages of Italy, languages and dialects spoken in Italy ** Italian culture, cultural features of Italy ** Italian cuisine, traditional foods ** Folklore of Italy, the folklore and urban legends of Italy ** Mythology of Italy, traditional religion and beliefs Other uses * Italian dressing, a vinaigrette-type salad dressing or marination * Italian or Italian-A, alternative names for the Ping-Pong virus, an extinct computer virus * ''Italien'' (magazine), pro-Fascist magazine in Germany between 1927 and 1944 See also * * * Italia (other) * Italic (other) * Italo (other) * The Italian (other) * Italian people (other) Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
