Local Recipes in the National Kitchen: The Life and Legacies of Ada Boni’s Il talismano della felicità (original) (raw)
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Food Studies, An Interdisciplinary Journal, 2014
In the years of the Economic Miracle in Italy (1958–63), popular magazines, advertisements, and cookbooks mostly portrayed adult women as housewives and mothers, whose primary responsibility was feeding the family. Images of women in the kitchen were ubiquitous in the visual culture of the late 1950s and early 1960s, which often represented them as caught between tradition and modernity. Trendy magazine columns, images printed on the packages displayed in supermarkets or neighborhood stores, as well as traditional social habits asked women to allow an external model to shape their behavior in the domestic realm. Creativity was hardly presented as a quality of the ideal woman before a seminal marketing campaign promoted by Barilla in 1964. However, female consumers were not always passive followers of the guidelines delineated by others. Looking at the use of the historic cookbooks owned by the Biblioteca Gastronomica Academia Barilla in Parma, Italy, gives us a hint of the independence with which at least some female consumers related to standardized messages, partially resisting them even before gender equality become an open battle in the mid-1960s. This resistance reflects religious, political and social values, which competed with the rise of consumerism. Keywords: Modern Italy, Industrial Food, Recipe Books, Gender Identity, Resistance, Visual Culture
The Politics of Pasta: La cucina futurista and the Italian Cookbook in History
2013
In 1932 the Italian Futurist Filippo Tommaso Marinetti published La cucina futurista, provoking the public with his "crusade against pasta" and promise to expand minds and publics with his wildly unusual recipes. Though Marinetti's debt to past cookbooks has been acknowledged, most modern readers have characterized the text as a successful but minor example of a late Futurist avant-garde foray into the sober and codified world of nineteenth century cooking. Yet from its inception, the Italian cookbok has in fact figured itself as a nuanced and potent political tool, used first in the early modern Italian court to instigate movement up the hierarchy, and later as the peninsula tried to become a cohesive whole after the Risorgimento. This article explores Marinetti's cookbook in light of the more complex historical tradition and political valences of the genre, demonstrating the serious intentions of the apparently insubstantial text.
Review: Representing Italy through Food ed. by Peter Naccarato, Zachary Nowak, and Elgin K. Eckert
Food, Culture & Society: An International Journal of Multidisciplinary Research, 2018
For scholars of Italian history and culture, Representing Italy through Food, edited by Peter Naccarato, Zachary Nowak and Elgin K. Eckert, will be a welcome contribution. Originating in a 2012 conference at The Umbra Institute in Perugia, Italy, this anthology explores “how representations of Italian food and foodways construct, promote, and/or challenge historically and ideologically specific images of Italy and Italian culture.” Building upon a growing body of interdisciplinary scholarship which, during the past twenty years or so, has examined the “invention”—to reference E. J. Hobsbawm and Terence Ranger’s seminal 1983 anthology—of Italy’s cultural heritages and traditions, each of the volume’s fourteen chapters challenge the “historical and cultural association of Italy with food” by interrogating “claims to authenticity” in a variety of mediatic contexts.
Introduction. Food, Foodways and Italianicity
Italians and Food, 2019
Food is perceived as probably the most distinctive aspect of Italian identity both in Italy and abroad. Food culture is central both to the way Italians mark their national identity and to the consolidation of Italianicity in a global context. However, gastronomic identity, just like other aspects of identity, is a continuous construction that consolidates through practice across history and geography rather than an essence to be discovered in a purified moment of origin, a well-delimited site, a single product or recipe. Creolization and hybridization are indeed a feature of any cuisine. This is particularly the case for Italian cuisine, exposed as it has been to a variety of influences throughout its history. This introduction illustrate the rationale for putting toghether a collection on Italians and food and sets the major coordinates for the study of italianicity at the table.
The Italian Immigrant Kitchen: A Journey into Identity
This essay follows the publication of the book Immigrant's Kitchen: Italian, currently revised and republished as A Tuscan American Kitchen. It traces the road to publication as well as the road to discovery about Italian American cooking. It first appeared in Italian Americana and then updated in Carol Albright Bonomo, and Christine Palamidessi Moore. American Women Italian Style: Italian Americana’s Best Writing on Women. New York: Fordham University Press, 2010.
From Migrant Food to Lifestyle Cooking: The Career of Italian Cuisine in Europe
2011
In recent decades, Italian cuisine has had a greater impact upon the development of eating habits than any other national cuisine. Spaghetti, pizza, tiramisù und espresso are ubiquitous in Europe and North America. This article reconstructs the reception of Italian cuisine in Europe, identifying and separating the complex tangle of factors that contributed to it. These included the image of Italy in art and literature, the movements of tourists and migrants, the rolewhich for a long time has generally been ignored-of the Italian state in promoting foreign trade and the economy, and the impact of epidemiology.