The book "La cucina Italiana non esiste" by Alberto Grandi and Daniele Soffiati provocatively dismantles the myths surrounding typical Italian cuisine. It portrays the history of food, particularly polenta, showing how its ingredients and preparation have evolved over time. The authors argue that what we deem 'traditional' is often a product of less romantic narratives involving migration and globalization. Through humor and scholarly rigor, they open up discussions on the varied influences that shape modern Italian culinary practices, contrasting them with the dietary monotony of the past.
Grandi understands the historical context of polenta, revealing that it was initially made from various grains before cornmeal became predominant in the late 18th century.
The book critiques misleading notions about traditional Italian cuisine, offering a fresh view of how cultural exchanges shape our culinary landscape.
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