Food and Foodways in Italy from 1861 to the Present
Buch in deiner Nähe kaufen
Beschreibung
Despite being a universal experience, eating occures with remarkable variety across time and place: not only do we not eat the same things, but the related technologies, rituals, and even the timing are in constant flux. This lively and innovative history paints a fresco of the Italian nation by looking at its storied relationship to food.
Autor*in
Emanuela Scarpellini
Themen in »Food and Foodways in Italy from 1861 to the Present«
Italian food Italian cuisine Culinary history Italy Foodways Culinary history
Stimmen zu »Food and Foodways in Italy from 1861 to the Present«
“Scarpellini established herself as the leading historian of Italian consumer practices with her volume Material Nation. Now she has produced a superb social history of the Italian relationship with food and nutrition. Anyone who thinks Italian food culture has not changed much over time will learn much from this illuminating book.” (Stephen Gundle, Professor of Film and Television Studies, University of Warwick, UK)
“This is culinary history at its best. Its rich descriptions of Italian meals are evocative of place and time, sensitive to class, region, gender, and nation, and nestled within rich analysis of their meaning—symbolic, sociological, and historical. Informed by superlative research and deep reading of social theorists, the book is blessed as well with an inspired and at times lyrical translation.” (Roger Horowitz, Director of the Center for the History of Business, Technology, and Society, Hagley Museum andLibrary, USA)
“Using sources that range from national accounts to demographic statistics to oral histories to literature and much more, Scarpellini has produced the best sort of material history, one that transcends its subject matter and provides insight into larger questions of politics, society, and culture.” (Carl Ipsen, Professor of History and Director of IU Food Project, Indian University Bloomington, USA)
()