Markets, food supply, bread, wine and everyday eating.
History of Piedmontese cuisine
A route through markets, territory, the Savoy court, cookbooks and everyday life to understand how Piedmontese cuisine took shape.
Il Cuoco piemontese perfezionato a Parigi connects French techniques with local ingredients.
Giovanni Vialardi publishes his major illustrated treatise.
Court, bourgeois and popular cooking become fixed in books and family practice.
Classic dishes become gastronomic heritage and are reread through historical sources.
Before “Piedmontese cuisine”
Before nineteenth-century codification, food practices differ between city and countryside, plain and mountain, wealthy tables and popular meals.
Open chapter →
Turin, markets and food supply
Bread, grain, wine, meat, mills, slaughterhouses and markets show that food is also administration, economics and public health.
Open chapter →
The eighteenth century and Paris
In 1766 the dialogue with French cuisine becomes explicit: techniques and vocabulary are adapted to local products and tastes.
Open chapter →
The Savoy table
Court service, gestures, sequences and presentation interact with everyday cooking without being the same thing.
Open chapter →The nineteenth century and codification
With Giovanni Vialardi, ingredients, techniques, weights, service, preservation and pastry become part of an organised system.
Open chapter →
From territories to great classics
Rice plains, wine hills and Alpine valleys create different repertoires: geography comes before the recipe.
Open chapter →