Pellegrino Artusi's "Science in the
Kitchen and the Art of Eating well" is coming to China with a
version of the legendary Italian cookbook being published in
Mandarin.
First published in 1891, Artusi does not just outline hundreds
of classic recipes in the book, he accompanies them with stories
and anecdotes that have made it a timeless bestseller loved in
Italy and beyond
It has been translated into Mandarin by Wen Zheng, the head of
Italian at Beijing's University of Foreign Languages who has
also translated works by great writers such as Boccaccio,
Calvino and Umberto Eco.
It is being published in China by the Hunan Fine Arts Publishing
House with Casa Artusi thanks to the support of the region of
Emilia-Romagna, the Italian embassy to Beijing, and the Italian
Culture Institute of Beijing, among other bodies.
"Getting the famous manual, which has become a milestone of the
unification of Italy, known about is actually a way to promote
Italian food, culture and tourism around the world and make
Italy increasingly attractive," said Emilia-Romagna Culture
Chief Mauro Felicori.
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