{"id":15986,"date":"2021-11-25T01:34:35","date_gmt":"2021-11-25T01:34:35","guid":{"rendered":"https:\/\/manuscriptevidence.org\/wpme\/?p=15986"},"modified":"2022-01-11T06:34:11","modified_gmt":"2022-01-11T06:34:11","slug":"southern-italian-cuisine-before-columbus","status":"publish","type":"post","link":"https:\/\/manuscriptevidence.org\/wpme\/southern-italian-cuisine-before-columbus\/","title":{"rendered":"Southern Italian Cuisine Before Columbus"},"content":{"rendered":"
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The Research Group Speaks
\nEpisode 2<\/em><\/h2>\n<\/div>\n

Southern Italian Cuisine Before Columbus<\/h1>\n

Linda Civitello, Ph.D.<\/em><\/h1>\n

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For our new Series<\/a>, the food historian Linda<\/span> Civitello<\/span> talks about the early history of Italian cuisine, especially Cuoco Napolitano<\/i>, and its ingredients, sources, and influences \u2014 for Southern Italian cuisine and beyond. Inspired by the 15th-century sources in manuscript and early printing, Linda<\/span> describes approaches to the subject and gives a demonstration. In these ways,we might explore the traditions of southern Italian cuisine before the arrival of such New World ingredients as the tomato<\/a>.<\/div>\n
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With an invited audience, we held the event on Saturday 18 September 2021<\/b> \u2014 the day before the Feast of San Gennaro<\/a>. The martyred Saint Janurarius, first Bishop of Benevento<\/a> (of unknown dates), is the patron saint of Naples.<\/p>\n<\/div>\n<\/div>\n

Our Speaker<\/h2>\n

Linda Civitello is the author of the award-winning books:<\/p>\n