Select categories 0.1 Encyclopedias 0.2 Dictionaries 0.2.1 Food dictionaries 0.2.2 Gastronomy dictionaries 0.2.3 Menu dictionaries 0.3 Bibliography 0.4 Guides 0.4.1 Italy guide 0.4.1.1 Gastronomic tourism guides 0.4.1.1.1 North 0.4.1.1.2 Center 0.4.1.1.3 South 0.4.1.2 Restaurant guides 0.4.1.2.1 North 0.4.1.2.2 Center 0.4.1.2.3 South 0.4.1.3 Hotel guides 0.4.1.4 Gastronomy guides 0.4.2 International guides 0.4.2.1 Gastronomic tourism guides 0.4.2.2 Restaurant guides 0.4.2.3 Hotel guides 0.4.2.4 Gastronomy guides 0.4.2.4.1 Europe 0.4.2.4.2 Asia 0.4.2.4.3 Africa 0.4.2.4.4 America 0.4.2.4.5 Oceania 0.4.3 Product guides 0.4.3.1 Condiments 0.4.3.1.1 Europe 0.4.3.1.2 Italy 0.4.3.2 Oven products 0.4.3.2.1 Europe 0.4.3.2.2 Italy 0.4.3.3 Salamis 0.4.3.3.1 Europe 0.4.3.3.2 Italy 0.4.3.4 Grains 0.4.3.4.1 Europe 0.4.3.4.2 Italy 0.4.3.5 Fish 0.4.3.5.1 Europe 0.4.3.5.2 Italy 0.4.3.6 Meat 0.4.3.6.1 Europe 0.4.3.6.2 Italy 0.4.3.7 Fruit and vegetables 0.4.3.7.1 Europe 0.4.3.7.2 Italy 0.4.3.8 Dairy products 0.4.3.8.1 Europe 0.4.3.8.2 Italy 0.4.3.9 Sweets and desserts 0.4.3.9.1 Europe 0.4.3.9.2 Italy 0.5 Almanacs 0.6 Kitchen inventories 1 COOKBOOKS 1.0 Generic cookbooks 1.0.1 Italy 1.0.2 Europe 1.0.2.1 Iberian Peninsula (E, P) 1.0.2.2 France (F) 1.0.2.3 Belgium, The Netherlands and Luxembourg (B, NL, L) 1.0.2.4 British Isles (GB, IRL) 1.0.2.5 Scandinavian Peninsula (DK, N, FIN, S) 1.0.2.6 Central Europe (D, A, H, CZ, SK, CH) 1.0.2.7 South East Europe (RO, BG, AL, YU, GR) 1.0.2.8 Eastern Europe (PL, RUS) 1.0.3 Rest of the World 1.1 Historical cookbooks 1.1.1 Italy 1.1.1.1 Ancient historical cookbooks 1.1.1.2 Historical cookbooks 1000 - 1500 1.1.1.3 Historical cookbooks 1600 1.1.1.4 Historical cookbooks 1700 1.1.1.5 Historical cookbooks 1800 1.1.1.6 Historical cookbooks 1900 1.1.1.7 Historical cookbooks 2000 1.1.2 Europe 1.1.2.1 Iberian Peninsula (E, P) 1.1.2.2 France (F) 1.1.2.3 Belgium, The Netherlands and Luxembourg (B, NL, L) 1.1.2.4 British Isles (GB, IRL) 1.1.2.5 Scandinavian Peninsula (DK, N, FIN, S) 1.1.2.6 Central Europe (D, A, H, CZ, SK, CH) 1.1.2.7 South East Europe (RO, BG, AL, YU, GR) 1.1.2.8 Eastern Europe (PL, RUS) 1.1.3 Rest of the World 1.2 Chef cookbooks 1.2.1 Italy 1.2.2 Europe 1.2.2.1 France 1.2.2.2 Germany 1.2.3 Rest of the World 1.3 Restaurant cookbooks 1.3.1 Italy 1.3.2 Europe 1.3.2.1 France 1.3.3 Rest of the World 1.4 Cookery school cookbooks 1.4.1 Italy 1.4.2 Europe 1.4.3 Rest of the World 1.5 Family cookbooks 1.5.1 Italy 1.5.1.1 Collection of printed recipes for family use 1.5.2 Europe 1.5.2.1 Collection of printed recipes for family use 1.5.3 Rest of the World 1.5.3.1 Collection of printed recipes for family use 1.6 Handwritten cookbooks 1.6.1 Italy 1.6.1.1 Kitchen recipes 1.6.1.2 Drink and liquor recipes 1.6.1.3 Various recipes 1.6.1.4 Menu compositions 1.6.2 Europe 1.6.2.1 Kitchen recipes 1.6.2.2 Drink and liquor recipes 1.6.2.3 Various recipes 1.6.2.4 Menu compositions 1.6.3 Rest of the World 1.6.3.1 Kitchen recipes 1.6.3.2 Drink and liquor recipes 1.6.3.3 Various recipes 1.6.3.4 Menu compositions 1.7 Company promotional cookbooks 1.7.1 Food company cookbooks 1.7.1.1 Condiments: oil, vinegar, prepared spices, sauces 1.7.1.2 Yeasts, flours, oven products 1.7.1.3 Grains, food pastes 1.7.1.4 Fish and fish preserves 1.7.1.5 Meat and derivatives (extracts, stock cubes, ...), animal preserves 1.7.1.6 Vegetables, fruit and vegetable preserves 1.7.1.7 Dairy products 1.7.1.8 Sugars, sweet spices, jellies and ready made creams 1.7.1.9 Drinks and liquors 1.7.2 Kitchen utensil manufacturers cookbooks 1.7.2.1 Kitchens 1.7.2.2 Electrical appliances 1.7.2.3 Saucepans 1.7.2.4 Various equipment 1.7.3 Diaries and household books 1.7.4 Retail trade cookbooks 2 SPECIALIZED COOKBOOKS 2.1 Bases 2.1.1 Condiments 2.1.1.1 Salt 2.1.1.2 Oil 2.1.1.3 Vinegar 2.1.1.4 Other condiments 2.1.2 Sauces 2.1.3 Herbs, spices and seasonings 2.1.3.1 Spices 2.1.3.2 Herbs 2.1.3.3 Seasonings 2.1.4 Preserves 2.1.4.1 Animal preserves 2.1.4.2 Vegetable preserves 2.1.4.3 Jams and jellies 2.2 Oven products 2.2.1 Bread 2.2.1.1 Bread recipes 2.2.1.2 Recipes with bread 2.2.2 Pizzas and Focaccia 2.2.3 Breadsticks 2.2.4 Crackers and biscuits 2.3 Hors d'oeuvre 2.3.1 Cold hors d'oeuvre 2.3.2 Warm hors d'oeuvre 2.3.3 Salamis 2.4 First courses 2.4.1 Pasta 2.4.1.1 Fresh and stuffed pasta 2.4.2 Rice 2.4.3 Broths and soups 2.4.4 Polenta 2.4.5 Grains 2.5 Side dishes 2.5.1 Eggs 2.6 Main courses 2.6.1 Fish and shellfish 2.6.1.1 Fish 2.6.1.1.1 Sea fish 2.6.1.1.2 Freshwater fish 2.6.1.2 Shellfish and mollusks 2.6.1.3 Caviar and salted mullet roe 2.6.2 Meats 2.6.2.1 Sheep meat 2.6.2.2 Beef and veal 2.6.2.3 Pig meat 2.6.2.4 Fowl 2.6.2.5 Rabbit 2.6.2.6 Game 2.6.2.7 Horse meat 2.6.2.8 Other meats 2.7 Vegetable side dishes 2.7.1 Vegetables 2.7.1.1 Root vegetables 2.7.1.2 Tuberous vegetables 2.7.1.3 Bulb vegetables 2.7.1.4 Sprouted vegetables and leaf sheaths 2.7.1.5 Leafy vegetables 2.7.1.6 Flowering vegetables 2.7.1.7 Fruiting vegetables 2.7.1.8 Podded and seed vegetables 2.7.1.9 Aquatic vegetables 2.7.2 Mushrooms 2.7.3 Truffles 2.7.4 Salads 2.8 Dairy products 2.8.1 Milk 2.8.2 Butter 2.8.3 Yogurt 2.8.4 Cheeses 2.8.4.1 Fresh cheeses 2.8.4.2 Ripened cheeses 2.8.4.2.1 Parmesan cheese 2.8.4.3 Foreign cheeses 2.9 Fruit 2.9.1 Apples 2.9.2 Citrus fruits 2.9.3 Strawberries and small fruits 2.9.4 Chestnuts 2.9.5 Exotic fruits 2.9.6 Dried fruits 3 ITALIAN CUISINE COOKBOOKS 3.0 Italian cuisine 3..0.1 Italian regional cuisine 3.1 Regional cuisine of Northern Italy 3.1.1 Aosta Valley 3.1.2 Piedmont 3.1.2.1 Turin 3.1.2.2 Alessandria 3.1.2.3 Asti 3.1.2.4 Biella 3.1.2.5 Cuneo 3.1.2.6 Novara 3.1.2.7 Verbania 3.1.2.8 Vercelli 3.1.2.9 Langhe 3.1.3 Lombardy 3.1.3.1.1 Milan 3.1.3.1.2 Bergamo 3.1.3.1.3 Brescia 3.1.3.1.4 Como 3.1.3.1.5 Cremona 3.1.3.1.6 Lecco 3.1.3.2.1 Lodi 3.1.3.2.2 Mantova 3.1.3.2.3 Pavia 3.1.3.2.4 Sondrio 3.1.3.2.5 Varese 3.1.3.2.6 Lake Garda 3.1.3.2.7 Brianza 3.1.4 Trentino Alto Adige 3.1.4.1 Bolzano 3.1.4.2 Trento 3.1.5 Veneto 3.1.5.1 Venice 3.1.5.2 Belluno 3.1.5.3 Padua 3.1.5.4 Rovigo 3.1.5.5 Treviso 3.1.5.6 Verona 3.1.5.7 Vicenza 3.1.6 Friuli Venezia Giulia 3.1.6.1 Trieste 3.1.6.2 Gorizia 3.1.6.3 Pordenone 3.1.6.4 Udine 3.1.6.5 Istria and Dalmatia 3.1.6.6 Carnia 3.1.7 Emilia Romagna 3.1.7.1 Emilia 3.1.7.1.1 Bologna 3.1.7.1.2 Modena 3.1.7.1.3 Parma 3.1.7.1.4 Piacenza 3.1.7.1.5 Reggio Emilia 3.1.7.2 Romagna 3.1.7.2.1 Ferrara 3.1.7.2.2 Forlì-Cesena 3.1.7.2.3 Ravenna 3.1.7.2.4 Rimini 3.1.8 Liguria 3.1.8.1 Genoa 3.1.8.2 Imperia 3.1.8.3 La Spezia 3.1.8.4 Savona 3.2 Regional cuisine of Central Italy 3.2.1 Tuscany 3.2.1.1.1 Florence 3.2.1.1.2 Arezzo 3.2.1.1.3 Grosseto 3.2.1.1.4 Livorno 3.2.1.1.5 Lucca 3.2.1.1.6 Massa Carrara 3.2.1.2.1 Pisa 3.2.1.2.2 Pistoia 3.2.1.2.3 Prato 3.2.1.2.4 Siena 3.2.1.2.5 Lunigiana 3.2.1.2.6 Maremma 3.2.1.2.7 Tuscan archipelago 3.2.2 Marche 3.2.2.1 Ancona 3.2.2.2 Ascoli Piceno 3.2.2.3 Macerata 3.2.2.4 Pesaro Urbino 3.2.3 Umbria 3.2.3.1 Perugia 3.2.3.2 Terni 3.2.4 Lazio 3.2.4.1 Rome 3.2.4.2 Frosinone 3.2.4.3 Latina 3.2.4.4 Rieti 3.2.4.5 Viterbo 3.2.5 Abruzzo 3.2.5.1 L’Aquila 3.2.5.2 Chieti 3.2.5.3 Pescara 3.2.5.4 Teramo 3.2.6 Molise 3.2.6.1 Campobasso 3.2.6.2 Isernia 3.3 Regional cuisine of Southern Italy and the Islands 3.3.1 Campania 3.3.1.1 Naples 3.3.1.2 Avellino 3.3.1.3 Benevento 3.3.1.4 Caserta 3.3.1.5 Salerno 3.3.2 Puglia 3.3.2.1 Bari 3.3.2.2 Brindisi 3.3.2.3 Foggia 3.3.2.4 Lecce 3.3.2.5 Taranto 3.3.3 Basilicata 3.3.3.1 Potenza 3.3.3.2 Matera 3.3.4 Calabria 3.3.4.1 Reggio Calabria 3.3.4.2 Catanzaro 3.3.4.3 Cosenza 3.3.4.4 Crotone 3.3.4.5 Vibo Valentia 3.3.5 Sicily 3.3.5.1 Palermo 3.3.5.2 Agrigento 3.3.5.3 Caltanissetta 3.3.5.4 Catania 3.3.5.5 Enna 3.3.5.6 Messina 3.3.5.7 Ragusa 3.3.5.8 Siracusa 3.3.5.9 Trapani 3.3.6 Sardinia 3.3.6.1 Cagliari 3.3.6.2 Nuoro 3.3.6.3 Oristano 3.3.6.4 Sassari 4 INTERNATIONAL CUISINE COOKBOOKS 4.1 European cuisine 4.1.1 Iberian Peninsula 4.1.1.1 Spain 4.1.1.2 Portugal 4.1.2 France 4.1.2.1 Northern France 4.1.2.1.1 Hainaut 4.1.2.1.2 Picardy 4.1.2.2 Eastern France 4.1.2.2.1 Lorena 4.1.2.2.2 Alsace 4.1.2.2.3 Bourgogne 4.1.2.3 Western France 4.1.2.3.1 Brittany 4.1.2.3.2 Normandy 4.1.2.4 Atlantic western France 4.1.2.4.1 Perigord 4.1.2.4.2 Saintonge 4.1.2.5 Alpine eastern France 4.1.2.5.1 Lyon 4.1.2.5.2 Savoie 4.1.2.6 French Massif Central 4.1.2.6.1 Auvergne 4.1.2.7 South Mediterranean 4.1.2.7.1 Provence 4.1.2.7.2 Corsica 4.1.2.8 South Pyrenees 4.1.3 Belgium, The Netherlands, Luxembourg 4.1.4 British Isles 4.1.4.1 England 4.1.4.2 Scotland 4.1.4.3 Ireland 4.1.5 Scandinavian Peninsula 4.1.5.1 Denmark 4.1.5.2 Norway 4.1.5.3 Sweden 4.1.5.4 Finland 4.1.6 Central Europe 4.1.6.1 Germany 4.1.6.2 Austria 4.1.6.3 Hungary 4.1.6.4 Czech and Slovak Republics 4.1.6.5 Switzerland 4.1.7 South East Europe 4.1.7.1 Romania 4.1.7.2 Bulgaria 4.1.7.3 Albania 4.1.7.4 Republics of Yugoslavia 4.1.7.5 Greece and the Greek Islands 4.1.8 Eastern Europe 4.1.8.1 Poland 4.1.8.2 Republics of Russia 4.2 Asian cuisine 4.2.1 Middle East 4.2.1.1 Turkey, Cyprus and Caucasus 4.2.1.2 Iran 4.2.1.3 Jordan 4.2.1.4 Israel 4.2.1.5 Syria 4.2.1.6 Lebanon 4.2.1.7 Iraq 4.2.1.8 Afghanistan 4.2.2 Far East 4.2.2.1 China 4.2.2.2 Korea 4.2.2.3 Japan 4.2.2.4 Taiwan 4.2.3 South East Asia 4.2.3.1 Java 4.2.3.2 Philippines 4.2.3.3 Indonesian archipelago 4.2.3.4 Thailand 4.2.3.5 Malaysia 4.2.3.6 Burma 4.2.3.7 Indochina (Laos and Vietnam) 4.2.4 South West Asia 4.2.4.1 India 4.2.4.2 Pakistan 4.2.4.3 Nepal 4.2.4.4 Bangladesh 4.2.4.5 Sri Lanka (Ceylon) 4.2.5 Arabian Peninsula 4.2.5.1 Saudi Arabia 4.2.5.2 Yemen 4.2.5.3 Oman 4.2.5.4 Emirates - Kuwait 4.3 African cuisine 4.3.1 Mediterranean North Africa 4.3.1.1 Morocco 4.3.1.2 Algeria 4.3.1.3 Tunisia 4.3.1.4 Libya 4.3.1.5 Egypt 4.3.2 West Africa 4.3.2.1 Senegal 4.3.2.2 Ghana 4.3.2.3 Sahel Region 4.3.2.4 Nigeria 4.3.2.5 Ivory Coast 4.3.3 Central Africa 4.3.3.1 Zaire 4.3.3.2 Congo 4.3.4 North Eastern Africa 4.3.4.1 Ethiopia and Somalia 4.3.4.2 Kenya 4.3.4.3 Tanzania 4.3.4.4 Uganda 4.3.5 South Africa 4.3.5.1 Zimbabwe 4.3.5.2 South African Republic 4.3.5.3 Namibia 4.3.6 African Islands 4.3.6.1 Madagascar 4.3.6.2 Seychelles 4.3.6.3 Mauritius and Réunion 4.3.6.4 Comoros Islands 4.4 American cuisine 4.4.1 North American cuisine 4.4.1.1 Canada 4.4.1.2 United States 4.4.1.2.1 New England 4.4.1.2.1.1 Maine 4.4.1.2.1.2 Connecticut 4.4.1.2.1.3 Massachusetts 4.4.1.2.1.4 Vermont 4.4.1.2.1.5 New Hampshire 4.4.1.2.1.6 Rhode Island 4.4.1.2.2 Mid Atlantic 4.4.1.2.2.1 New York 4.4.1.2.2.2 Pennsylvania 4.4.1.2.2.3 New Jersey 4.4.1.2.2.4 Delaware 4.4.1.2.2.5 Maryland 4.4.1.2.3 South 4.4.1.2.3.1 Virginia, West Virginia 4.4.1.2.3.2 North and South Carolina 4.4.1.2.3.3 Kentucky 4.4.1.2.3.4 Tennessee 4.4.1.2.3.5 Arkansas 4.4.1.2.3.6 Georgia 4.4.1.2.4 Deep South 4.4.1.2.4.1 Louisiana 4.4.1.2.4.2 Mississippi 4.4.1.2.4.3 Alabama 4.4.1.2.4.4 Florida 4.4.1.2.5 Mid West 4.4.1.2.5.1 Minnesota 4.4.1.2.5.2 Wisconsin 4.4.1.2.5.3 Michigan 4.4.1.2.5.4 Ohio 4.4.1.2.5.5 Indiana 4.4.1.2.5.6 Illinois 4.4.1.2.5.7 Iowa 4.4.1.2.5.8 Missouri 4.4.1.2.6 Plains States 4.4.1.2.6.1 North and South Dakota 4.4.1.2.6.2 Nebraska 4.4.1.2.6.3 Kansas 4.4.1.2.6.4 Oklahoma 4.4.1.2.7 South West 4.4.1.2.7.1 Arizona 4.4.1.2.7.2 New Mexico 4.4.1.2.7.3 Texas 4.4.1.2.8 Mountain States 4.4.1.2.8.1 Montana 4.4.1.2.8.2 Idaho 4.4.1.2.8.3 Wyoming 4.4.1.2.8.4 Nevada 4.4.1.2.8.5 Utah 4.4.1.2.8.6 Colorado 4.4.1.2.9 Far West 4.4.1.2.9.1 Washington 4.4.1.2.9.2 Oregon 4.4.1.2.9.3 California 4.4.1.3 North American ethnic cuisine 4.4.1.3.1 Native Americans 4.4.1.3.2 African Americans 4.4.2 Central American cuisine 4.4.2.1 Mexico and the Yucatan Peninsula 4.4.2.2 Guatemala, El Salvador 4.4.2.3 Honduras 4.4.2.4 Nicaragua 4.4.2.5 Costa Rica, Panama 4.4.2.6 Caribbean Islands 4.4.2.6.1 Cuba 4.4.2.6.2 Jamaica 4.4.2.6.3 French Antilles 4.4.3 South American cuisine 4.4.3.1 Brazil 4.4.3.2 Argentina 4.4.3.3 Chile 4.4.3.4 Ecuador, Colombia, Venezuela, Trinidad and Tobago 4.4.3.5 Peru 4.4.3.6 Uruguay, Paraguay, Bolivia 4.5 The cuisine of Oceania 4.5.1 Australia 4.5.2 New Zealand 4.5.3 Pacific Islands 5 VOCATIONAL TRAINING AND TECHNOLOGIES 5.1 Vocational training 5.1.1 Handbooks 5.1.2 Films 5.1.3 Kitchen and restaurant furnishings and fittings 5.1.3.1 Ambience 5.1.3.1.1 Lay out 5.1.3.1.2 Furnishings 5.1.3.1.3 Atmosphere 5.1.3.2 Equipment 5.1.3.2.1 Utensils 5.1.3.2.2 Saucepans 5.1.3.3 Machines 5.1.3.3.1 Large electrical appliances 5.1.3.3.2 Small electrical appliances 5.1.4 Gastronomic technology 5.1.4.1 Food packing 5.1.4.2 Food conservation 5.1.4.2.1 Dessication 5.1.4.2.2 Salting 5.1.4.2.3 Refrigeration 5.1.4.3 Food conversion 5.1.4.3.1 Preparation 5.1.4.3.2 Cooking 5.1.4.3.2.1 Steam cooking 5.1.4.3.2.2 Pressure cooking 5.1.4.3.2.3 Microwave cooking 5.1.4.3.2.4 Wok cooking 5.1.5 Dish presentation and decoration 5.2 Food classification 5.2.0 Food properties 5.2.0.1 Condiments 5.2.0.2 Wheat and grain based products 5.2.0.3 Meats 5.2.0.4 Fish 5.2.0.5 Milk and derivatives 5.2.0.6 Vegetables 5.2.1 Food chemistry 5.2.1.1 Food frauds 5.2.1.2 Biotechnologies 5.2.2 Hygiene 5.3 Nutrition 5.3.1 Food education 5.3.2 Therapeutic use of foods 5.4 Food design 5.4.1 Aesthetics 5.4.2 Sensory evaluation 5.4.2.1 Tasting techniques 5.4.3 Food architecture 5.5 Management – Professional organization 5.6 Production technology 5.6.1 Agronomy 5.6.2 Zootechny 5.7 Industrial production technology 5.7.1 Grain based products 5.7.1.1 Bread 5.7.1.2 Pasta 5.7.2 Vegetable based products 5.7.2.1 Oil 5.7.2.2 Vinegar 5.7.2.3 Vegetables 5.7.2.4 Mushrooms 5.7.2.5 Fruit 5.7.3 Meat based products 5.7.3.1 Preserved meats 5.7.3.2 Salamis 5.7.4 Fish based products 5.7.5 Milk based products 5.7.5.1 Milk 5.7.5.2 Cheeses 5.7.5.3 Butter 5.7.5.4 Yogurt 5.8 Legislation 6 THEME COOKING 6.1 Specific and characteristic cuisine 6.1.1 Cooking for beginners 6.1.2 Fast cooking 6.1.3 Cost saving cuisine 6.1.3.1 Autartic and war cuisine in Italy 6.1.3.2 War cuisine in other countries 6.1.4 Home cooking 6.1.5 Seasonal cooking 6.1.6 Outdoor cooking 6.1.7 One course meals 6.1.8 Buffet, Sandwiches, Snacks 6.1.9 Galley cuisine 6.1.9.1 Cuisine at sea 6.1.9.2 Airplane cuisine 6.1.9.3 Train cuisine 6.2 Religious cuisine 6.2.1 Christian cuisine 6.2.2 Jewish cuisine 6.2.3 Muslim cuisine 6.2.4 Buddhist cuisine 6.2.5 Hindu cuisine 6.2.6 Other religions 6.3 Celebrity cooking 6.3.1 Statesmen 6.3.2 Men of culture 6.3.3 Artists 6.3.4 Musicians 6.3.5 Singers 6.3.6 Actors 6.3.7 Other celebrities 6.3.8 Clans and small groups 6.3.9 The cuisine of wizards and fortune-tellers 6.4 Aphrodisiac cuisine 6.5 Singles cuisine 6.6 Dietetic cuisine 6.6.1 Dietetics 6.6.2 Dietetic programs 6.6.3 Mediterranean diet 6.6.4 Vegetarian and natural diets 6.6.5 Diet and the figure 6.6.6 Diet and beauty 6.6.7 Diet and sport 6.6.8 Diet and pathologies 6.7 Children's cooking 6.7.1 Cooking for children 6.7.2 Children in the kitchen 6.8 Community cuisine 6.8.1 Italian military cuisine 6.8.2 Foreign military cuisine 6.8.3 Prison cuisine 6.8.4 Hospital cuisine 7 PASTRIES AND DESSERTS 7.1 Pastries 7.1.1 Handbooks 7.1.2 Cookbooks 7.1.3 Salty pastries 7.2 Sweets 7.2.1 Oven products 7.2.1.1 Cakes 7.2.1.2 Cookies and dry pastries 7.2.2 Spoon desserts 7.3 Chocolate 7.3.1 Creams and chocolate surrogates 7.4 Ice creams 7.5 Sugar 7.5.1 Confectionery 7.5.2 Decoration 7.6 Honey 8 DRINKS 8.1 Wine 8.1.1 Viticulture 8.1.2 Oenology 8.1.3 Tasting 8.1.4 Combinations 8.1.4.1 Cooking with wine 8.1.5 History and culture 8.1.6 Uses, customs, traditions 8.1.7 Italy catalogs and guides 8.1.8 International catalogs and guides 8.1.9 World wines 8.1.9.1 Italian wines 8.1.9.1.1 Northern Italy 8.1.9.1.1.1 Valle d’Aosta 8.1.9.1.1.2 Piemonte 8.1.9.1.1.3 Lombardy 8.1.9.1.1.4 Trentino Alto Adige 8.1.9.1.1.5 Veneto 8.1.9.1.1.6 Friuli Venezia Giulia 8.1.9.1.1.7 Emilia Romagna 8.1.9.1.1.8 Liguria 8.1.9.1.2 Central Italy 8.1.9.1.2.1 Tuscany 8.1.9.1.2.2 Marche 8.1.9.1.2.3 Umbria 8.1.9.1.2.4 Lazio 8.1.9.1.2.5 Abruzzo 8.1.9.1.2.6 Molise 8.1.9.1.3 Southern Italy and the Islands 8.1.9.1.3.1 Campania 8.1.9.1.3.2 Puglia 8.1.9.1.3.3 Basilicata 8.1.9.1.3.4 Calabria 8.1.9.1.3.5 Sicily 8.1.9.1.3.6 Sardinia 8.1.9.1.4. Dessert wines 8.1.9.1.4. Dessert wines 8.1.9.2 European wines 8.1.9.2.1 France 8.1.9.2.1.1 Champagne 8.1.9.2.1.2 Bordeaux 8.1.9.2.1.3 Bourgogne 8.1.9.2.1.4 Beaujolais-Côye d’or 8.1.9.2.1.5 Loire 8.1.9.2.1.6 Armagnac 8.1.9.2.2 Spain 8.1.9.2.3 Mittel Europe (A, D, GB) 8.1.9.2.4 Portugal 8.1.9.3 American wines 8.1.9.3.1 North American wines 8.1.9.3.2 Central South American wines 8.1.9.4 Australian and New Zealand wines 8.1.9.5 Wines from other continents 8.2 Liquors and distillates 8.2.1 Liquors 8.2.1.1 Homemade liquors 8.2.2 Distillates 8.2.2.1 Grappa 8.2.2.2 Cognac 8.2.2.3 Brandy 8.2.2.4 Whiskey 8.2.2.5 Vodka 8.3 Cocktails and aperitifs 8.4 Beer 8.5 Coffee 8.6 Infusions 8.6.1 Tea 8.6.2 Other infusions (Hibiscus, chamomile, herb teas) 8.7 Other drinks 8.7.1 Juices and syrups 8.7.2 Milk drinks 8.7.3 Soft drinks 8.7.4 Mineral waters 9 GASTRONOMIC HISTORY AND CULTURE 9.1 History of food and diet 9.1.1 Food museums 9.1.2 History of the food industry 9.2 History of gastronomy 9.2.1 History of ancient gastronomy 9.2.1.1 Egypt 9.2.1.2 Greeks 9.2.1.3 Etruscans and ancient Italian peoples 9.2.1.4 Romans 9.2.2 History of Medieval gastronomy 9.2.3 History of Renaissance gastronomy 9.2.4 History of Baroque gastronomy 9.2.5 History of modern gastronomy 9.2.6 History of contemporary gastronomy 9.2.7 Historical gastronomic locations 9.2.8 Historical gastronomy 9.2.8.1 Antiquity 9.2.8.2 Middle Ages 9.2.8.3 Renaissance 9.2.8.4 17th and 18th century 9.2.8.5 19th century 9.2.8.6 20th century 9.3 Historical treatises 9.3.1 Ancient historical treatises 9.3.2 Historical treatises 1000 - 1500 9.3.3 Historical treatises 1600 9.3.4 Historical treatises 700 9.3.5 Historical treatises 1800 9.3.6 Historical treatises 1900 9.4 Food history and culture 9.4.1 Bases and condiments 9.4.1.1 Salt 9.4.1.2 Oil 9.4.1.3 Vinegars 9.4.1.4 Spices, seasonings, herbs 9.4.2 Oven products 9.4.2.1 Bread 9.4.2.2 Pizzas and focaccia 9.4.3 First courses 9.4.3.1 Pasta 9.4.3.2 Rice 9.4.3.3 Corn 9.4.3.4 Other grains 9.4.4 Eggs 9.4.5 Fish and shellfish 9.4.5.1 Fish 9.4.5.2 Shellfish and mollusks 9.4.6 Meat and salami 9.4.6.1 Sheep and beef meats 9.4.6.2 Pig meat 9.4.6.3 Fowl 9.4.6.4 Other meats 9.4.7 Vegetables 9.4.7.1 Tomato 9.4.7.2 Truffle 9.4.8 Dairy products 9.4.8.1 Milk 9.4.8.2 Butter 9.4.8.3 Yogurt 9.4.8.4 Cheeses 9.4.9 Fruit 9.5 History and culture of Italian cuisine 9.5.1 Regional history and culture of North Italy 9.5.1.1 History and culture Valle d’Aosta 9.5.1.2 History and culture Piemonte 9.5.1.3 History and culture Lombardy 9.5.1.4 History and culture Trentino Alto Adige 9.5.1.5 History and culture Veneto 9.5.1.6 History and culture Friuli Venezia Giulia 9.5.1.7 History and culture Emilia Romagna 9.5.1.7.1 History and culture Parma 9.5.1.8 History and culture Liguria 9.5.2 Regional history and culture of Central Italy 9.5.2.1 History and culture Tuscany 9.5.2.2 History and culture Marche 9.5.2.3 History and culture Umbria 9.5.2.4 History and culture Lazio 9.5.2.5 History and culture Abruzzo 9.5.2.6 History and culture Molise 9.5.3 Regional history and culture of South Italy and the Islands 9.5.3.1 History and culture Campania 9.5.3.2 History and culture Puglia 9.5.3.3 History and culture Basilicata 9.5.3.4 History and culture Calabria 9.5.3.5 History and culture Sicily 9.5.3.6 History and culture Sardinia 9.6 Gastronomy in the arts 9.6.1 Painting and sculpture 9.6.1.1 Paintings with a gastronomic theme 9.6.1.2 Gastronomy in painting 9.6.2 Literature 9.6.2.1 Fiction with a gastronomic theme 9.6.2.2 Literary gastronomy 9.6.2.3 Stories 9.6.2.4 Poetry 9.6.2.5 Proverbs and anecdotes 9.6.2.6 Biographies 9.6.3 Music 9.6.3.1 Music with a gastronomic theme 9.6.3.2 Musical gastronomy 9.6.4 Cinema 9.6.4.1 Cinema with a gastronomic theme 9.6.4.2 Cinematographic gastronomy 9.6.5 Theater 9.7 Associations, confraternities, academies 9.7.1 Yearbooks 9.7.2 Minutes of meetings 9.7.3 Celebrations 9.8 Customs 9.9 Home culture and art 9.9.1 Home economics 9.9.2 Etiquette 9.9.3 The art of receiving 9.9.4 Menus 9.9.5 Table decorating
