Published in 1891, La Scienza in cucina e l'arte di mangiar bene (Science in the kitchen and the art of eating well) is considered the manual that brought together Italian food lovers.
Cecilia Robustelli, professor of Italian linguistics at the University of Modena and Reggio Emilia and associate of the Accademia dlla Crusca, spoke of L'Artusi at a conference held by the Italian Cultural Institute in Melbourne.
In this interview, Prof. Robustelli explains why this food, hygiene, economy and good taste manual is still relevant almost 130 years after its first publication.
Prof Robustelli will hold a conference L'Artusi Monday 18 November at the Italian Embassy in Canberra.
