Italians and Food

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Sassatelli, Roberta (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Palgrave Macmillan, 2019.
• Έκδοση: 1st ed. 2019.
• Σειρά: Consumption and Public Life
• Θέματα: Self.; Identity (Psychology).; Culture.; Ethnology-Europe.; Self and Identity.; Sociology of Culture.; European Culture.

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 exce...

Πίνακας περιεχομένων:

• Foreword: Why Italy?; Donna Gabaccia
• 1. Introduction: Food, Foodways and Italianicity; Roberta Sassatelli
• 2. The Invention of Authentic Italian Food: Narratives, Rhetoric, and Media; Fabio Parasecoli
• 3. Italians Diasporic Identities and Food; Simone Cinotto
• 4. Locating Italianicity through Food and Tourism: Playing with Geographical Scales; Chiara Rabbiosi
• 5. Food Consumption and Food Activism in Italy; Carole Counihan
• 6. Good Food and Nice People: Hospitality and the Construction of Food Quality among the Italian Middle Classes; Roberta Sassatelli and Federica Davolio
• 7. Cooks, Italianicity and the Culinary Field in Italy; Lorenzo Domaneschi
• 8. Not a Matter of Fame: Constructing the Local as Brand Value; Roberta Sassatelli and Elisa A. G. Arfini
• 9. Cookbooks and the Representation of Italian Ways of Food; Agnese Portincasa
• 10. The Carbonara-gate: Food Porn and Gastro-nationalism; Sebastiano Benasso and Luisa Stagi
• Afterword; Massimo Montanari.