Italians and Food

Book Overview

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

• Format: Paperback
• Language: English
• ISBN: 3030156834
• ISBN13: 9783030156831
• Release Date: August 2020
• Publisher: Palgrave MacMillan
• Length: 279 Pages
• Weight: 0.80 lbs.
• Dimensions: 0.6" x 5.8" x 8.3"