AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Braised ahi pesto cooking dash8/11/2023 La Cucina Ligure was the second of the series, published in 1996 when it cost 30,000 lira. Despite what must have been a tremulous period, the series was a successful, brilliant and detailed catalogue of Italian regional cooking, documenting its staggering breadth, diversity, common threads, and goodness. The transition meant a change for the project, which became a collaboration with a national newspaper that helped distribute the book, but which was also disruptive: the early books are priced in lira, the later ones in euros. That period of publishing held a mirror up against a huge change for the whole of Italy that is, the three-year transition period from January 1999 to 28 February 2002, when the Italian lira was phased out and the euro adopted. The result was 27 fat volumes (Lazio, Tuscany, Campania, Emilia Romagna, Liguria and Piemonte each having two volumes) published between 19. In the early 90s, as part of Tradizioni Italiane, Newton Compton Editori commissioned a series of regional cookbooks, each written by a local expert. Most interesting, though – and why I’m writing this today – is its ongoing series Tradizioni Italiane, which brings together “art, architecture, folklore, proverbs and idioms, culinary tradition, and history in a splendid, low-priced necklace”. Prolific in the 1970s and 80s, Newton & Compton was “famous” for its paperbacks and large pocketbook editions, as well as a series of bestselling thrillers called Superinsuperabili, or super-unbeatable. His mission was to make knowledge accessible to many by combining entertainment and culture, with quality and fair prices. I n 1969, Vittorio Avanzini founded a publishing house called Newton Compton Editori in Rome.
0 Comments
Read More
Leave a Reply. |