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Article: Food & drink: Slice of life Is that just a bit of salami you are about to eat or a piece of some dark, ancient mystery? The leading advertising photographer Hans Gissinger tells Oliver Bennett why he flew to Italy to take portraits of these ancient meaty stars
- Article from:
- The Independent on Sunday (London, England)
- Article date:
- December 18, 2005
- Author:
CopyrightCopyright 2005 The Independent on Sunday. Provided by ProQuest LLC. (Hide copyright information)
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Salami is still vaguely exotic in Britain " bar those garish
slices of pizza pepperoni. In its spiritual home, Italy, it is taken
seriously as a vernacular, unpretentious and rustic food, best carved
roughly and eaten with wine and bread. As a cured (and sometimes
dried) sausage, salami comes straight from the well of history, and
the pre-refrigeration requirement to preserve meat for the seasons to
come.
So Italian salami has depth as well as bite " and it is also a
treat for the eye. Take photographer Hans Gissinger's megabook
Salami, which comes in a limited edition of 500, and celebrates the
'beauties of sausagery'. In this remarkable work, French and English
texts sandwich 60 close-up ...
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Article: Healthy salami made in European style
The Nelson Mail;
April 12, 1999 ;
700+ words
... ... are turning prime beef into a healthy salami. The prospect of adding value to a product ... importance was the possibility of producing a salami that was made in the traditional way with ... prospect of making and selling their own salami in a market dominated by the big players ...
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