Hearty Tuscan food lovingly prepared by Dutch Oven.

I have been thinking about “food ways,” both because it is a hot topic in the field of early modern studies, and also because I am in Italy, learning from the experts. For the most part, traditional Tuscan food is locally grown, available at colourful markets, and prepared simply, without added ingredients. I love to order spinach as a contorni at a restaurant because it tastes exactly like spinach with a hint of fresh olive oil and maybe some garlic. There is no need to disguise that wonderful flavour. Yet the most important part of Italian food is not the items grown and consumed; it is the culture of food, which includes a great respect for preparing and enjoying meals in social settings. Italians typically take hours to have lunch each day with their friends and families. Much to the surprise and shock of North Americans, shops and businesses will close between noon and 2 or 3 pm (sometimes for the entire afternoon). “How can the Italian economy survive?” Continue reading →