Italy in 1850 was a politically weak and divided country. The revolutionary spirit of 1848 had faded; much of the country was again under foreign control. Her political leaders were in exile, but they could not dismiss their dreams of a united Italy. Raymond Grew, in his account of the Italian National Society, shows the part that the Society had in realizing these dreams, and presents fresh material on the climactic years of the Risorgimento--who participated in it, what issues were involved, and how unification was accomplished. Drawing upon unpublished materials from archives and libraries throughout Europe, the author presents a comprehensive picture of the social, political, and intellectual climate of the period in which Italy became a nation.
Originally published in 1963.
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"Regional Cuisine in Medieval Europe" explores the regional and interregional influences on food production and consumption during the Middle Ages. Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.
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