Italian Cookbooks (1900-1937); marinara

[Jan Ivarsson TransEdit]

This is what the Dizionario Italiano of Sabatini-Coletti (CD-ROM ed.) says about "marinara" (my translation):
"Adj.:
Only in the phrase "alla marinara", meaning as the seamen do it; used in gastronomy about courses based on fish...; zuppa di pesce alla marinara;...
Noun f.:
used for the feminine of "marinaro" (sailor)."

"Marinaia" is certainly the feminine form of the "marinaio" (found in dialects according to DISC).

Italians wouldn't dream of calling a tomato sauce without either fish or shellfish "alla marinara".

"Pana montata" (it should be panna) is simply whipped cream.

Jan Ivarsson
jan.ivarsson at transedit.st

----- Original Message -----
From: <Bapopik at AOL.COM>
To: <ADS-L at LISTSERV.UGA.EDU>
Sent: Friday, April 06, 2001 1:48 AM
Subject: Italian Cookbooks (1900-1937)
> --------------------------------------------------------
> RECIPES OF ITALIAN COOKERY
> translated and arranged by Maria Girongi
> Fourth Edition
> Gaskill & Webb, London
> 1900
>
> Pg. 100:  Pana Montata.
>
> --------------------------------------------------------
> SIMPLE ITALIAN COOKERY
> by Antonia Isola
> Harper & Brothers, New York
> 1912
>
> Pg. 39:  Codfish "alla Marinaia."  (Not "Marinara"--ed.)
>
> --------------------------------------------------------
> GOOD FOOD FROM ITALY:
> A RECEIPT BOOK
> By Countess Morphy
> LONDON
> CHATTO & WINDUS
> 1937
>
> Pg. 61:  MACARONI A LA MARINARA
> (Maccheroni alla marinara)
> The boiled and drained macaroni is mixed with tomato sauce (see p. 168) to which 1 or 2 tablespoons of capers and a few stoned olives have been added.