Books like Delizia! — picked by fans

I could almost immediately smell the gorgeous scent of citrus wafting from the pages of this beautiful book through the magic of Helena Atlee’s precisely detailed writing.

Who would have thought that the story of Italy’s varied and numerous citrus plantations would take me on a journey all across the country, from Sicily’s west coast to the fragrant lemon gardens of Lake Garda, and in time from when the Arabs introduced bitter oranges up to the workings of the citrus industry today.

I love this book because it simply tells the fragrant story of how fruit, in various manifestations, has come to be cultivated all around the country and to represent something of the soul and the spirit of the Italian people.

Salt, neither you nor I would be alive without this mundane, everyday product that we scarcely give a second thought to. Salt is essential for human life, explains Mark Kurlansky, and the ingenious ways in which it is harvested and utilised all around the world, from antiquity to now, is the subject of this fascinating book.

I traveled in this book from China to western Sicily, from the North Atlantic, where fishermen preserved their catch of cod in salt, to the Indian sub-continent, where salt marches were eventually to lead to the emancipation of a nation. The Chinese wrote about gathering salt 8000 years ago; methods were perfected by the Phoenicians and the Romans, and salt is still evaporated by the sun and wind alone, hand-harvested through evaporation with hand tools as it has been for millennia.

The story of salt is the story of human civilisation.

I love cheese, and I love how British cheeses have reinvented themselves as dairy farmers have been forced to diversify in order to keep in business.

This fascinating book has taken me on a journey around the British Isles and in time and place from the Stone Age and the Roman era, the influence of Monasteries, the post-war industrial boom, to right now, and the renaissance of traditional farmhouse artisan cheesemaking.

I love this book because it does not just outline British cheeses; it is also the human story of the people who handcrafted them. Best of all, I can actually find and purchase some of these cheeses to enjoy while reading the book!

I love travel, wine, and learning more about the people who create wine. This book ticks all these boxes.

It takes me all across Sicily, one of Italy’s most exciting and dynamic wine regions. In the course of these travels, I get to meet the people who have transformed Sicilian wine from pedestrian to world-class.

Camuto is a masterful storyteller. His descriptions of encounters with winemakers, what they look like, and the meals they share together are as interesting as the up-to-the-minute information he imparts about the wines they are now bringing to the world. This is a must-read for lovers of Sicily and all lovers of Italian wine.

If you diligently work your way down this list, you’ll travel to Sicily, Venice, Florence, and Naples. But none of these cities beat Rome. I’m biased, of course. My wife and I lived in Rome when we were first married. When I close my eyes, I swear I see Caravaggios and I can still smell the woodsmoke and simmering pasta sauce that perfume Rome’s air. All of which brings me to Hewson’s Nic Costa novels. I don’t think anyone nails Rome’s sinister criminal quality the way Hewson does, but he still manages to capture the Eternal City’s beauty, food, and art. (Hewson’s a Brit who travels to Italy often; it's totally worth checking out his Instagram account.) Currently 10 books in the series. If you like them, investigate his standalone novels, some of which are also set in Italy.

My grandparents were from southern Italy. Over the years, I had always wanted to learn about the area, its history, and culture. Even in the Italian language, there is a lack of any quality publications dealing with the south.

Finally, a book was published in 2005 filling this gap—Astarita’s book is praiseworthy for its in-depth coverage of south Italy. Rather than scavenging together hundreds of books and articles for information, there came this main reference work.

Written by Astarita, a professor at Georgetown University, it is a scholarly work. It doesn’t read like a novel, but the thoroughness brings out the character of the people and their contributions to Italian and world culture. I praise the author for bringing this important topic out of obscurity to world attention.

I was quite taken by Laudan’s attention to the preparation of foods, from deep time to the present, in many of the regions of the world. She is attentive to mixtures: in any dish, in the kinds of dishes served for meals of different kinds, in the sharing and exchanging of tastes, and in the close relationships between dining and worship.

Beginning with the simple motions of a woman grinding grain on stone for the daily meal, or pounding hulls in a vessel, to the innumerable kitchen attendants needed to turn raw materials into ingredients for palace feasts, or the labor-saving kitchen appliances of fast-paced modernity, the ability to break bread in community has long depended on local ecologies and ways of life, as well as human ability to make the best of what is to hand. In fact, she sees the rise of distinctive world food cultures not as… show more.

This book starts with an unforgettable vignette from a silent film produced in 1900: an alligator swallows an unsuspecting Black child while he is fishing by the river. A man comes to the rescue, slitting the gator open and lifting the child out of its stomach. From there, Tompkins shows how eating culture became a part of racist ideology in the United States. I gobbled this fascinating book up in just a few sittings.   

We’re starting and ending with something silly but special. This book is about a food… who is picky about food!

In the Pea household, candy is yucky, and VEGETABLES are the delicious treat, which always makes my littles giggle. If you have picky eaters in your household, this book is a fun way to talk about how different people (or pea-ple!) have different tastes, but it’s important to eat a variety of foods. And it’s great to laugh while doing so!

This was one of the first books that I read that brought home for me how dramatic the transformation has been from how humans ate for hundreds of thousands of years to how they eat today in most parts of the world.

Recognizing that the industrialized food system is really quite new—barely an infant!—made me think about how we got here and maybe how we can change things in healthier directions moving forward.

Vileisis’s descriptions are rich and vivid, and her writing is a pleasure to read.