Barolo

Matthew Gavin Frank (Autor)

Buch | Softcover

248 Seiten

2012
University of Nebraska Press (Verlag)
978-0-8032-4006-3 (ISBN)

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After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His ""research"" ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank's account of those six months.

After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His “research” ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank’s account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region’s families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank’s story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine.

Matthew Gavin Frank worked for over fifteen years in the food and restaurant industry in positions ranging from dishwasher to sous-chef, server to sommelier, menu consultant to catering-business owner, farmhand to janitor. An assistant professor of creative writing at Northern Michigan University, he has published essays in Gastronomica, Creative Nonfiction, and Best Food Writing 2006 and is the author of Pot Farm (Nebraska, 2012).

Acknowledgments

1. The Fewest Idiots

2. Dialing for Raffaella

3. The Boy Brings Me

4. Enough

5. Four Sips

6. All You Have to Do is Say, “Si”

7. Grape-Shaped Ball of Light

8. Between the Bell Beats

9. Red-Beard’s Silent Deal

10. Dixieland Basement

11. Pruning

12. Follow the Steeple

13. Limbo on the Landscape

14. Slow

15. Halves

16. Luca Sandrone Enters Shakedown Street

17. Chandelier, Carpet, Mariuccia

18. Orange

19. The Bleary Music of Wineshop Franco

20. Breadstick Hydra

21. Raw Meat and Barry White

22. When She Draws It, She Draws It

23. The Unfinished

24. Trust the Pear

25. Italian Butcher Shop Blues

26. Instructions of Ercole

27. Laundry

28. The Other Side of Tonight

29. Billboards, Booths, and Cameras

30. Valentina and the First Taste

31. Six Barolos, Four Figs

32. From Barolo to Vinegar

33. The Truffle of the Barn

34. Sleeptasting

35. One More Song

36. Heroes and Villains Commune Over Ceci

37. Nightpicking

38. La Partenza della Filovia

39. The Dateless Label

40. Something Small to Tide Me Over

41. Late

42. He Was Right

Reihe/Serie	At Table
Zusatzinfo	8 illustrations
Verlagsort	Lincoln
Sprache	englisch
Maße	140 x 216 mm
Themenwelt	Literatur ► Biografien / Erfahrungsberichte
	Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
	Reisen ► Reiseberichte ► Europa
	Reiseführer ► Europa ► Italien
ISBN-10	0-8032-4006-6 / 0803240066
ISBN-13	978-0-8032-4006-3 / 9780803240063
Zustand	Neuware