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Liguria, Italy
Essay # 14077
Liguria, Italy
Examines this region's cooking, food, major dishes, agriculture and tourism.
2,025 words (approx. 8.1 pages) |
6 sources |
1999
From the Paper:
"The cooking of Liguria, like that of most of Italy's regional cuisines, reflects the geography, history and economics of the region. Though it is, in large part, a cuisine in which the ingenuity of perennially poor people produced excellent food, some of its primary innovations--such as pesto--no longer seem to hint of poverty. Instead, Ligurian inventiveness has turned the region's limited resources into a distinctive cuisine. La cucina dei genovesi has developed from a means of meeting basic human needs , while alleviating boredom with invention, to a means of delighting everyone from residents to visitors with the sensual pleasures of eating.Liguria, popularly known in America as the Italian Riviera, is the second-smallest of Italy's administrative regions. Approximately 2,000 square miles in size, it stretches 200 miles..."
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APA Citation:
Liguria, Italy (2012, January 15). Retrieved February 11, 2012, from http://www.academon.com/Essay-Liguria-Italy/14077
MLA Citation:
"Liguria, Italy" 15 January 2012. Web. 11 Feb. 2012. <http://www.academon.com/Essay-Liguria-Italy/14077>
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