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© 2016

Food and Foodways in Italy from 1861 to the Present

  • Authors
Book

Part of the Worlds of Consumption book series (WC)

Table of contents

  1. Front Matter
    Pages i-xi
  2. Emanuela Scarpellini
    Pages 1-26
  3. Emanuela Scarpellini
    Pages 27-51
  4. Emanuela Scarpellini
    Pages 53-79
  5. Emanuela Scarpellini
    Pages 81-108
  6. Emanuela Scarpellini
    Pages 109-140
  7. Emanuela Scarpellini
    Pages 141-169
  8. Emanuela Scarpellini
    Pages 171-203
  9. Emanuela Scarpellini
    Pages 205-208
  10. Back Matter
    Pages 209-264

About this book

Introduction

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.

Keywords

Italian food Italian cuisine Culinary history Italy Foodways Culinary history

About the authors

Emanuela Scarpellini is Professor of Modern History at the University of Milan, Italy. She has also been a visiting professor at Stanford University and Georgetown University, USA. She is the author of several books, including Material Nation: A Consumer's History of Modern Italy.

Bibliographic information

  • Book Title Food and Foodways in Italy from 1861 to the Present
  • Authors Emanuela Scarpellini
  • Series Title Worlds of Consumption
  • DOI https://doi.org/10.1057/9781137569622
  • Copyright Information The Editor(s) (if applicable) and The Author(s) 2016
  • Publisher Name Palgrave Macmillan, New York
  • eBook Packages History History (R0)
  • Hardcover ISBN 978-1-137-56960-8
  • Softcover ISBN 978-1-349-56098-1
  • eBook ISBN 978-1-137-56962-2
  • Edition Number 1
  • Number of Pages XI, 264
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Social History
    History of Italy
    Cultural History
    Modern History
  • Buy this book on publisher's site

Reviews

“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 and Library, 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)