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Table of contents(8 chapters)
About this book
Reviews
“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)
About the author
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
Publisher: Palgrave Macmillan New York
eBook Packages: History, History (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s) 2016
Hardcover ISBN: 978-1-137-56960-8Published: 17 November 2015
eBook ISBN: 978-1-137-56962-2Published: 29 April 2016
Series ISSN: 2945-6010
Series E-ISSN: 2945-6029
Edition Number: 1
Number of Pages: XI, 264
Topics: Social History, History of Italy, Cultural History, Modern History