A dual-perspective study of how English engagement with Italy, and the work of Italian exiles in London, radicalised Romantic poetry.

Beauty is a central concept in the Italian cultural imagination throughout its history and in virtually all its manifestations. It particularly permeates the domains that have governed the construction of Italian identity: literature and language. The Idea of Beauty in Italian Literature and Language assesses this long tradition in a series of essays covering a wide chronological and thematic range, while crossing from historical linguistics to literary and cultural studies. It offers elements for reflection on cross-disciplinary approaches in the humanities, and demonstrates the power of beauty as a fundamental category beyond aesthetics.

"The Italian Legacy in Philadelphia examines the impact and influence of Italian arts, culture, people, and ideas on the city of Philadelphia from the founding to the present"--

85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Federico Chabod (1901-1960) was one of Italy's best-known historians, noted for his study of Italian history in a European context. This is the first English translation of his most important book. Although he carried out his extensive archival research for this work from 1936 until 1943, the fall of fascism and Chabod's active participation in the Resistance delayed its completion. When it was published in 1951, it was immediately hailed as a masterpiece. Chabod intended to write a new kind of diplomatic history-- one in which political history is seen as part of a larger historical whole. He does not present a detailed chronological account of Italian foreign policy during the period studied, but rather the "moral and material" underpinnings of that policy. In fact, he crafts a highly developed portrait of an age, with the real subjects being the Italian state and society, the ruling class and political culture. This work offers readers a superb picture of post-Risorgimento Italy and an outstanding example of Chabod's historiographical method. Originally published in 1996. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

This book offers a unique and fascinating examination of British and Irish responses to Italian independence and unification in the mid-nineteenth century. Chapters explore the interplay of religion, politics, exile, feminism, colonialism and romanticism in fuelling impassioned debates on the 'Italian question' on both sides of the Irish Sea.

A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.