modoro!A History of the Tomato in Italy
by David Gentilcore
Columbia University Press, 2010
From its introduction from the New World in the mid-sixteenth century to its prominence in Italian cuisine 300 years later, the tomato as a culinary staple in southern Europe has long and viny history. This book recounts how changes in social values, beliefs and economic condition allowed the fruit to become accepted and eventually dominate Italian cookery.
