Maybe Ken Albala set too high of a standard with his "Pancake" edition, because nothing else has been very good since. The author Carol Helstosky is an associate professor of history at the University of Denver, but you wouldn't have g When the moon hits your eye like a big pizza pie, that's amore!
The author Carol Helstosky is an associate professor of history at the University of Denver, but you wouldn't have guessed it, because the book reads like somebody's thesis on pizza. One that was written in 24 hours fueled by lots of bad coffee. While the information and history presented is rich and well-detailed, the proofreader in me picked at every nitty gritty faux pas of literacy in the book like anchovies off a pizza - and I hate copy editing.
The Edible Series/Hamburger: A Global History/ Pizza: A Global History
I frequently ran into the exact same phrase re-used like a ratty old paper bag - sometimes EVEN less than a paragraph apart. This is sloppier than bad mozarella - I am sorry, but even if the writer didn't come through, did the editor not catch it?
Commercialized, standardized pizza is for the lazy, post-beer slug to order by phone, but a theoretical and insightful book about pizza supposedly should be a lot more conscientious in style. And speaking of style, the writing is certainly akin to an offering from a Pizza Hut, as opposed to a Verace Pizza Napoletana certified wood-fired pie. See, I did learn something good from the book. I enjoyed reading about how margherita pizza was invented, and Professor Helstosky makes some fine analyses of the status of pizza — the conventionalization of pizza was what made it popular, even as purists decried the mass production and consumption.
In fact, does pizza even fit into any category now?
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And since it is, despite its redeeming points, I truly expected the subject to be placed in a brick oven up high, blazing in glory as a poetic pizza paean was painted. I mean, who wants just a cheese pizza when you can get truffles and gold dust, or at the very least, a Chicago deep dish? Aug 10, Margaret Sankey rated it liked it. Another in the good series, written by the author of Garlic and Oil, which traced Italian government food decisions from unification through Mussolini's pasta in every pot. Pizza began as the easily thrown together and eaten in the street food of the lazzaroni of Naples, took its modern form with the introduction of tomatoes New World and water buffalo mozzarella Asia , was adopted as a token of unification by the monarchy with Pizza Margharita and started appearing as a family business in It Another in the good series, written by the author of Garlic and Oil, which traced Italian government food decisions from unification through Mussolini's pasta in every pot.
Pizza began as the easily thrown together and eaten in the street food of the lazzaroni of Naples, took its modern form with the introduction of tomatoes New World and water buffalo mozzarella Asia , was adopted as a token of unification by the monarchy with Pizza Margharita and started appearing as a family business in Italian enclaves abroad, but soldiers returning from WWII created the broad demand in America, as did the unstoppable force of Sophia Loren.
Helstosky then traces the non-Italian, midwestern origins of the big pizza franchises, the idea for delivery to the new suburbs, the standardization of flavors, youth culture, Chuck E. Cheese and the amazingly frequent specification of the place as the custody exchange location in divorce agreements, lawsuits stemming from too-fast deliver drivers, the diplomatic negotiations to have a Pizza Hut in Beijing and Moscow, local variations sweetcorn, tuna, thai chicken, halal pizza , high-class expensive pizza via Wolfgang Puck and the frozen pizza and microwave revolutions.
Mar 16, Karen Happson rated it really liked it. Honestly, I don't understand the comments on this book. I was given this book by a friend and I read it last month. It was a fun read and I learned a lot about the history of pizza. I have read other books in the series and they are all supposed to describe how a food became popular throughout the world in just a few chapters.
I think the author did a good job comparing pizza's history in Italy with it's history in the United States then describing how it became popular everywhere else. Some peo Honestly, I don't understand the comments on this book. Some people reviewing this book were overly negative but I don't think they understood what the book was supposed to be about. This book isn't supposed to be the last word on pizza and it is not supposed to have every last detail about the history of pizza. I liked how the author wrote about the fast food pizza chains.
I think it is funny that pizza isn't considered a fast food like, say, McDonald's hamburgers, but there are probably more Domino's and Pizza Huts around the world than McDonald's restaurants. I also liked the chapter on pizza in Italy, it is interesting to think about how mythic pizza was and still is in Italy.
The Edible Series/Hamburger: A Global History/ Pizza: A Global History
Jan 29, Leslie Ann rated it it was ok Shelves: food-drink. Read for a reading challenge category: a book with pizza or sushi. At times, the prose is dry or unorganized, but there are some interesting bits of information. I think the contradictory characteristics of pizza help explain its global appeal as evidenced by an American franchise using an Indian model to advertise pizza in Poland : It is both a simple Italian food produced through poverty and want, and an American celebration of abundance and wealth. It is both a local and a global food.
It i Read for a reading challenge category: a book with pizza or sushi. It is both mass produced and individually customized. Jul 25, Gwen rated it liked it Shelves: read , cookbook-food-related. Helstosky states, "Wherever pizza becomes popular, it takes on different meanings for those eating it.
Helstosky explains the humble beginnings of a now-everywhere food.
The chapters are well defined and simply written. I learned a lot about the background of several pizza chains, most notably: Pizza Hut and Dominos. I would recommend this book, as well as others in the series, to other foodies C. I would recommend this book, as well as others in the series, to other foodies interested in the who, what, where, when and why history of food. Sep 20, Louise Chambers rated it did not like it Shelves: cookbooks , foodie , food-history.
Badly organized. Good history, but not in order, as if the author was writing spoilers into the text herself. Recipes seem OK; I haven't tried any. Internet sources aren't the non-mainstream ones she mentions in her text; sources are Pizza Hut and Dominos, and others almost everyone knows. Feb 26, Bill Rand rated it really liked it. This is a quick, but insightful history into the world of pizza. I partially read it because one of my pictures is used I get a photo credit , but I thought the book provided a nice look into where pizza came from and how it evolves.
It also has a bunch of recipes at the end that I'm planning on trying out. I love this series. It is such a good idea.
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Cute, informative, and surprisingly scholarly - the perfect food history. I challenge anyone to argue that food isn't a useful source for social and cultural history. View 2 comments. Oct 12, Ruben rated it liked it. Quick read but seemed repetitive at times; maybe it was due to stretching too little material into a longer book. Also, a few points were glossed over, as if the reader should already know what the author was referring to. But for a quick historical overview of pizza, this book is adequate. Jan 05, John Lyman rated it liked it. Not too interesting history of pizza.
I guess I learned a few things, like how Domino's and Pizza Hut really made pizza world famous and how pizza began as a poor people's food in Naples and wasn't eaten in other parts of Italy until much later. Jul 17, Maureen Forys rated it it was ok. Lol I read a book about the history of pizza. How embarrassing. But I thought it would be lighthearted and cute! But it was dry and boring a repetitive.
Dec 11, Eric rated it liked it Shelves: food. Pretty lightweight, but still an engaging introduction to pizza. The book traces the rise of pizza from a humble street food in Naples to the most popular global fast food today. Feb 22, Lu added it Shelves: food. Aug 16, Cole rated it did not like it. Barely even a book Sep 25, Michael rated it it was amazing. Your points will be added to your account once your order is shipped.
Click on the cover image above to read some pages of this book! You can pick Chicago deep dish, Sicilian, or New York-style; pan crust or thin crust; anchovies or pepperoni. There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza. Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals.
Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers. From how the first example was created, to the law for the protection of the Neapolitan pizza in , you will discover it all. Plus don't miss the lovely recipes at the end.
Carol Helstosky is a food writer deserving of a space on your bookshelf and I look forward to reading more from her.
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Be the first to write a review. Add to Wishlist. Ships in 15 business days. Link Either by signing into your account or linking your membership details before your order is placed. Description Table of Contents Product Details Click on the cover image above to read some pages of this book! Industry Reviews 'Pizza may be considered quite a simple dish, but its history is a different story and Pizza: A Global History is the perfect book to uncover all the twists and turns in the delicacy's past. All Rights Reserved.