Italian Identity In The Kitchen Or Food And The Nation

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Italian Identity in the Kitchen, or Food and the Nation

Massimo Montanari
Italian Identity in the Kitchen or Food and the Nation Book PDF

Author : Massimo Montanari
Publisher : Columbia University Press
Page : 126 pages
File Size : 49,8 Mb
Release : 2013-07-23
Category : Cooking
ISBN : 9780231535083

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Italian Identity in the Kitchen, or Food and the Nation by Massimo Montanari Pdf

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.

Italian Identity in the Kitchen, or, Food and the Nation

Massimo Montanari
Italian Identity in the Kitchen or Food and the Nation Book PDF

Author : Massimo Montanari
Publisher : Columbia University Press
Page : 127 pages
File Size : 42,9 Mb
Release : 2013-07-16
Category : Cooking
ISBN : 9780231160841

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Italian Identity in the Kitchen, or, Food and the Nation by Massimo Montanari Pdf

How regional Italian cuisine became the main ingredient in the nation's political and cultural development.

Food and Fashion

Melissa Marra-Alvarez,Elizabeth Way
Food and Fashion Book PDF

Author : Melissa Marra-Alvarez,Elizabeth Way
Publisher : Bloomsbury Publishing
Page : 321 pages
File Size : 40,7 Mb
Release : 2023-07-13
Category : Design
ISBN : 9781350164352

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Food and Fashion by Melissa Marra-Alvarez,Elizabeth Way Pdf

Food and Fashion accompanies a major exhibition at The Museum at FIT, New York's only museum dedicated solely to the art of fashion. This beautifully illustrated book featuring over 100 enticing full-color images, from fashion runways to fine art photography and period cookbooks, examines the influence of food culture through the lens of fashion over the last 250 years. It focuses on the ways that food culture has expressed itself in fashion and how these connect to broader socio-cultural change, examining how vital both have been in expressing cultural movements across centuries, and specifically exploring the role food plays in fashionable expression. With its superb selection of images, and thought-provoking and engaging discussion, Food and Fashion appeals to fashion enthusiasts who have an overlapping interest in food and food studies, including scholars and students, those who enjoy the fashion of food, and all who appreciate the visual culture of food, fashion, and art.

Italians and Food

Roberta Sassatelli
Italians and Food Book PDF

Author : Roberta Sassatelli
Publisher : Springer
Page : 294 pages
File Size : 46,6 Mb
Release : 2019-05-18
Category : Psychology
ISBN : 9783030156817

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Italians and Food by Roberta Sassatelli Pdf

This book is a novel and original collection of essays on Italians and food. Food culture is central both to the way Italians perceive their national identity and to the consolidation of Italianicity in global context. More broadly, being so heavily symbolically charged, Italian foodways are an excellent vantage point from which to explore consumption and identity in the context of the commodity chain, and the global/local dialectic. The contributions from distinguished experts cover a range of topics including food and consumer practices in Italy, cultural intermediators and foodstuff narratives, traditions of production and regional variation in Italian foodways, and representation of Italianicity through food in old and new media. Although rooted in sociology, Italians and Food draws on literature from history, anthropology, semiotics and media studies, and will be of great interest to students and scholars of food studies, consumer culture, cultural sociology, and contemporary Italian studies.

National Dish

Anya von Bremzen
National Dish Book PDF

Author : Anya von Bremzen
Publisher : Penguin Group
Page : 353 pages
File Size : 49,6 Mb
Release : 2024-06-18
Category : Cooking
ISBN : 9780735223172

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National Dish by Anya von Bremzen Pdf

Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés “If you’ve ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” —Boston Globe In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm We all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.

Food and Women in Italian Literature, Culture and Society

Claudia Bernardi,Francesca Calamita,Daniele De Feo
Food and Women in Italian Literature Culture and Society Book PDF

Author : Claudia Bernardi,Francesca Calamita,Daniele De Feo
Publisher : Bloomsbury Publishing
Page : 288 pages
File Size : 45,5 Mb
Release : 2020-11-12
Category : Social Science
ISBN : 9781350137790

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Food and Women in Italian Literature, Culture and Society by Claudia Bernardi,Francesca Calamita,Daniele De Feo Pdf

This book explores how women's relationship with food has been represented in Italian literature, cinema, scientific writings and other forms of cultural expression from the 19th century to the present. Italian women have often been portrayed cooking and serving meals to others, while denying themselves the pleasure of the table. The collection presents a comprehensive understanding of the symbolic meanings associated with food and of the way these intersect with Italian women's socio-cultural history and the feminist movement. From case studies on Sophia Loren and Elena Ferrante, to analyses of cookbooks by Italian chefs, each chapter examines the unique contribution Italian culture has made to perceiving and portraying women in a specific relation to food, addressing issues of gender, identity and politics of the body.

Food, Power, and Agency

Jürgen Martschukat,Bryant Simon
Food Power and Agency Book PDF

Author : Jürgen Martschukat,Bryant Simon
Publisher : Bloomsbury Publishing
Page : 216 pages
File Size : 45,7 Mb
Release : 2017-04-06
Category : Social Science
ISBN : 9781474298742

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Food, Power, and Agency by Jürgen Martschukat,Bryant Simon Pdf

Grounded in the work of Roland Barthes, Bruno Latour, Pierre Bourdieu, and Michel Foucault, this exciting book uses food as a lens to examine agency and the political, economic, social, and cultural power which underlies every choice of food and every act of eating. The book is divided into three parts - National Characters; Anthropological Situations; Health – with each of the eight chapters exploring the power of food as well as the power relationships reflected and refracted through food. Featuring contributions from historians, sociologists, anthropologists, and cultural studies scholars from around the world, the book offers case studies of a diverse range -from German cuisine and ethnicity in San Francisco after the Gold Rush, through Italian cuisine in Japan, to 'ultragreasy bureks' and teenage fast food consumption in Slovenia. By directly engaging with questions of agency and power, the book pushes the field of food studies in new directions. An important read for students and researchers in food studies, food history, anthropology of food, and sociology of food.

Italy in the Modern World

Linda Reeder
Italy in the Modern World Book PDF

Author : Linda Reeder
Publisher : Bloomsbury Publishing
Page : 345 pages
File Size : 43,9 Mb
Release : 2019-12-12
Category : History
ISBN : 9781350005204

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Italy in the Modern World by Linda Reeder Pdf

Providing a comprehensive history of Italy from around 1800 to the present, Italy in the Modern World traces the social and cultural transformations that defined the lives of Italians during the 19th and 20th century. The book focuses on how social relations (class, gender and race), science and the arts shaped the political processes of unification, state building, fascism and the postwar world. Split up into four parts covering the making of Italy, the liberal state, war and fascism, and the republic, the text draws on secondary literature and primary sources in order to synthesize current historiographical debates and provide primary documents for classroom use. There are individual chapters on key topics, such as unification, Italians in the world, Italy in the world, science and the arts, fascism, the World Wars, the Cold War, and Italy in the 21st century, as well as a wealth of useful features for students, including: * Comprehensive bibliographic essays covering each of the four parts * 23 images and 12 maps Italy in the Modern World also firmly places both the nation and its people in a wider global context through a distinctly transnational approach. It is essential reading for all students of modern Italian history.

Al Dente

Fabio Parasecoli
Al Dente Book PDF

Author : Fabio Parasecoli
Publisher : Reaktion Books
Page : 334 pages
File Size : 41,8 Mb
Release : 2014-04-15
Category : Cooking
ISBN : 9781780232966

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Al Dente by Fabio Parasecoli Pdf

Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.

Garlic and Oil

Carol Helstosky
Garlic and Oil Book PDF

Author : Carol Helstosky
Publisher : Unknown
Page : 248 pages
File Size : 49,6 Mb
Release : 2004
Category : Cooking, Italian
ISBN : 1350044857

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Garlic and Oil by Carol Helstosky Pdf

"Pasta, cappuccino, olive oil Italian food culture is a prominent feature of Western society in our cafes, restaurants and homes. But what is the history of Italian cuisine? And where do we get our notions about Italian food? Garlic and Oil is the first comprehensive history of food habits in modern Italy. Chronicling the period from the mid-nineteenth century to the present day, the author argues that politics dramatically affected the nature of Italian cuisine and food habits. Contrary to popular belief, the Italian diet was inadequate and unchanging for many decades. Drawing on the writings of scientific professionals, domestic economists, government officials, and consumers, the author shows how the miserable diet of so many Italians became the subject of political debate and eventually, the target of government intervention. As successive regimes liberal, fascist, democratic struggled with the question of how to improve peoples eating habits, their actions purposefully and inadvertently affected what and how much Italians ate, shaping not only the foundations of Italian cuisine, but also the nature of Italian identity. Garlic and Oil is a popular national food history that offers a new perspective on the history of consumerism and food studies by examining how political change affects food consumption habits."--Bloomsbury Publishing.

Meals Matter

Michael Symons
Meals Matter Book PDF

Author : Michael Symons
Publisher : Columbia University Press
Page : 261 pages
File Size : 41,7 Mb
Release : 2020-06-02
Category : Cooking
ISBN : 9780231551601

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Meals Matter by Michael Symons Pdf

Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one another. But with the rise of corporate capitalism, modern economics lost sight of its primary task and turned away from the complexities of real people’s sustenance in favor of the single-minded pursuit of money. In Meals Matter, Michael Symons returns economics to its roots in the distribution of food and the labor required. Setting the table with vivid descriptions of conviviality, he offers a gastronomic rebuttal to the narrow worldview of mainstream economics. Engaging with a wide variety of thinkers—including Epicurus, Enlightenment philosophers such as Thomas Hobbes and John Locke, the gastronomer Jean Anthelme Brillat-Savarin, and economic theorists from François Quesnay and Adam Smith through the neoliberals—Symons traces how we went astray and how we can find our way back to a more caring, sustainable way of life. He finds hope for shared “table pleasure” in institutions like community gardens, street markets, and banquets and in eating fresh, local, and “slow” food. An innovative, historically based argument at the intersection of food history and social thought, Meals Matter challenges us to reject the economics of greed in favor of a community-based economics of sharing and gastronomic enjoyment.

The Terroir of Whiskey

Rob Arnold
The Terroir of Whiskey Book PDF

Author : Rob Arnold
Publisher : Columbia University Press
Page : 213 pages
File Size : 42,8 Mb
Release : 2020-12-22
Category : Cooking
ISBN : 9780231550895

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The Terroir of Whiskey by Rob Arnold Pdf

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields—but today’s artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.

Chop Suey, USA

Yong Chen
Chop Suey USA Book PDF

Author : Yong Chen
Publisher : Columbia University Press
Page : 325 pages
File Size : 45,8 Mb
Release : 2014-11-04
Category : Social Science
ISBN : 9780231538169

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Chop Suey, USA by Yong Chen Pdf

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

Umami

Ole Mouritsen,Klavs Styrbæk
Umami Book PDF

Author : Ole Mouritsen,Klavs Styrbæk
Publisher : Columbia University Press
Page : 281 pages
File Size : 42,8 Mb
Release : 2014-06-03
Category : Cooking
ISBN : 9780231537582

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Umami by Ole Mouritsen,Klavs Styrbæk Pdf

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Mouthfeel

Ole Mouritsen,Klavs Styrbæk
Mouthfeel Book PDF

Author : Ole Mouritsen,Klavs Styrbæk
Publisher : Columbia University Press
Page : 424 pages
File Size : 45,5 Mb
Release : 2017-02-21
Category : Cooking
ISBN : 9780231543248

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Mouthfeel by Ole Mouritsen,Klavs Styrbæk Pdf

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.