Food and Foodways in Italy from 1861 to the Present

1. Front Matter

   Pages i-xi

   PDF

2. The Luxury of the Aristocracy

   • Emanuela Scarpellini

   Pages 1-26

3. Nature and Culture in the Peasant World

   • Emanuela Scarpellini

   Pages 27-51

4. Eating in the City

   • Emanuela Scarpellini

   Pages 53-79

5. Homemade Meals

   • Emanuela Scarpellini

   Pages 81-108

6. The Great Transformation

   • Emanuela Scarpellini

   Pages 109-140

7. Cuisine in the Age of Globalization

   • Emanuela Scarpellini

   Pages 141-169

8. Eating in the Twenty-First Century

   • Emanuela Scarpellini

   Pages 171-203

9. Epilogue

   • Emanuela Scarpellini

   Pages 205-208

10. Back Matter

    Pages 209-264

    PDF

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.

• Italian food
• Italian cuisine
• Culinary history Italy
• Foodways
• Culinary history

“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 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)

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.

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