Italians and food
Author(s)
Bibliographic Information
Italians and food
(Consumption and public life)
Palgrave Macmillan, c2019
Available at 1 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
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.
Table of Contents
Foreword, Donna Gabaccia.- Introduction. Food and Italianicity. Consumer culture through the lenses of food, Roberta Sassatelli.- The invention of authentic Italian food: narratives, rhetoric, and media, Fabio Parasecoli.- Chapter Two. Italians Diasporic Identities and Food, Simone Cinotto.- Chapter Three. Locating Italianicity through food and tourism. Playing with geographical scales, Chiara Rabbiosi.- Chapter Four, Food Consumption and Food Activism in Italy, Carole Counihan, Millersville University.- Chapter Five. Good Food and Nice People. Hospitality and the Construction of Food Quality among the Italian Middle Classes, Roberta Sassatelli and Federica Davolio.- Chapter Six, Cooks, Italianicity and the Culinary Field in Italy, Lorenzo Domaneschi.- Chapter Seven. Not a matter of fame. Constructing the local as brand value, Roberta Sassatelli and Elisa Arfini.- Chapter Eight. Innovation, Creolization and Tradition. Cookbooks and the representation of Italian Ways of Food, Agnese Portincasa.- Chapter Nine. A postcard from taste. Food porn and the Italian-Style, Sebastiano Benasso and Luisa Stagi.- Conclusion. Food through the commodity circuit, Roberta Sassatelli.- Afterword. Food in Italian CultureMassimo Montanari
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