"When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony."
Antonin Carême, L'arte della cucina francese nel XIX secolo:
trattato elementare e pratico, 2007
The Academia Barilla Gastronomic Library is home to real masterpieces from the history of Italian gastronomy. The books are currently available to the public at the on-site library in the Academia Barilla Culinary Center. To further promote the culture of food and Italian cuisine, Academia Barilla has published a series of the collection in digital format, allowing people to view the books freely online. The digital library will grow with time, ultimately becoming a full collection of historic Italian food writing.
The texts in digital format can be accessed by
- visiting the Search in the library section and selecting a specific category
- searching by author or by keyword
If you wish to view original texts that describe the history of Italian food writing from the 15th – 20th century, please visit The 100 Books of Italian Cuisine.
The texts can be viewed and read online: free registration is necessary.