Italians and food / editor, Roberta Sassatelli.

ISBN:

9783030156817

Title:

Author:

Sassatelli, Roberta, editor.

Physical Description:

1 online resource.

Series:

Consumption and public life

Contents:

1 Introduction: Food, Foodways and Italianicity; References; 2 The Invention of Authentic Italian Food: Narratives, Rhetoric, and Media; Tradition and Authenticity; The Road to Global Success; A Factory of Shareable Authenticity; Reality, Imagination, Illusion; Conclusion: The Power of Narratives; References; 3 Italian Diasporic Identities and Food; Immigrants Invent a Cuisine: Food and Nation in the Diaspora; Immigrants Invent a Social Identity: Food and Social Class in the Diaspora

Immigrants Invent a Family Ideology: Food in the Migrant HomeImmigrants Invent a Place: Migrant Marketplaces and Communities; Immigrant Invent an Industry: Food Importing and Manufacturing in the Diaspora; Immigrants Invent a Public Image: Restaurants of the Diaspora; Epilogue: Post-mass Migration Cuisine of the Diaspora and the Return of Regionalism; References; 4 Locating Italianicity Through Food and Tourism: Playing with Geographical Associations; The Scalar Geographical Associations of Food and Tourism; Shopping for Food in a Changing Seaside Destination: The Case of Rimini

Local Food Shops'Made in Italy' and Iconic Products; Tastes and Food Habits; Conclusion: The Relational Character of Italianicity; References; 5 Food Consumption and Food Activism in Italy; Ethnography of Food in Italy; Middle-Class Food Activism; Food and Italianicity; Slow Food Activism in Cagliari; Conclusion: Food Consumption and Middle-Class Activism; References; 6 Good Food and Nice People: Hospitality and the Construction of Quality Among the Italian Middle Class; The Importance of Aesthetics: Spaces and Practices; Decorating, Cooking and Tasting: Different Approaches to Hospitality

Everyday Dinners vs. Party Dinners: Reproducing Gender in the KitchenConstructing Food Quality; Concluding Remarks; References; 7 Cooks, Italianicity and the Culinary Field in Italy; Social Construction of Food Quality and National Identity; Ethnography of an Italian Urban Gastronomic Culture; "Quietly Flag the Nation": Cooks and the Culinary Field; Visibility vs. Proximity: The Italian Cook's Sense of Quality; Italian Cooks as Craftsmen: Nature and Artifice; The Cooks in the (Italian) Field as New Cultural Intermediaries; Concluding Remarks: Banal Gastro-Nationalism; References

8 Not a Matter of Fame: Constructing the Local as Brand ValueThe Case of DegustiBo; The Network and Its Conventions; Localizing Bologna and the Cultural Economy of Taste; Conclusion: Localization and Branding; References; 9 Cookbooks and the Representation of Italian Ways of Food; Italian Ways of Food and Cookbooks; The Artusian Model; The Italy of Regional Cuisines; Women and the City; Concluding Remarks; References; 10 The Carbonara-Gate: Food Porn and Gastro-Nationalism; The Uncertain Origins of Carbonara; Recipes, Blogs, and Television: The Construction of National Identity Media

Subject Term:

Food -- Social aspects -- Italy.

Food habits -- Italy.

National characteristics, Italian.

Geographic Term:

Italy -- Social life and customs.

Added Author:

Sassatelli, Roberta,

Added Corporate Author:

EBSCOhost

Format:

Electronic Resources

Electronic Access:

Click here to view

Publication Date:

2019

Publication Information:

Cham :

Palgrave Macmillan,

[2019]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
394.120945 ITA	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

Roberta Sassatelli is Professor of Sociology at the University of Milan and Visiting Professor at the University of Gastronomic Sciences, Bra, Italy. She has published widely on consumer cultures, cultural theory, visual methods, gender and the body.