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Italian Identity in the Kitchen, or Food and the Nation$
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Massimo Montanari

Print publication date: 2013

Print ISBN-13: 9780231160841

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231160841.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 19 September 2021

People and Products That Travel

People and Products That Travel

Chapter:
(p.27) People and Products That Travel
Source:
Italian Identity in the Kitchen, or Food and the Nation
Author(s):

Massimo Montanari

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231160841.003.0005

This chapter details the advantages of the commercial movement of products. In the “gastronomic voyage in Italy” proposed by the Milanese scholar Ortensio Lando in 1548, he emphasized that in order to understand the country, it is important to know the gastronomic specialties of its various regions. At the forefront of his itinerary are cold cuts, cheeses, and preserves, which shows that the food specialties with commercial potential—those that reach the market and that can even travel distances because of their durability—constitute the fabric of shared skills and tastes. Since money is required to acquire these products, eating foods that come from afar is a sign of social advantage.

Keywords:   commercial products, Ortensio Lando, gastronomic specialties, preserves

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