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Afterword: Italy represented

Peter Naccarato

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Peter Naccarato is Professor of English and Chair of the Humanities Division at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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Elgin Eckert

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...It is perhaps hardly surprising that three of the fourteen chapters in this volume discuss Italian pasta sauces. Sauce’s fluidity highlights the malleability of the meanings of Italian food, but this representational malleability...

Inspector Montalbano a tavola: Food in Andrea Camilleri’s police fiction

Elgin K. Eckert

Elgin K. Eckert is Assistant Professor for Italian and Cultural Studies at The Umbra Institute, Italy Author affiliation details are correct at time of print publication.

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Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...In Andrea Camilleri’s highly popular series of crime novels featuring inspector Salvo Montalbano, food is one of the recurring elements that readers come to know and depend on. Montalbano and the descriptions of food in the narrative appear...

Historic pizzerias

Antonio Mattozzi

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Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...There are only thee or four pizzerias that are referred to as “storiche” (historic) in Naples—in other words, the ones that go back to the beginning of the nineteenth century or even before and are still open today. If we add the few...

In cibo veritas: Food preparation and consumption in Özpetek’s “queer” films

Elgin K. Eckert

Elgin K. Eckert is Assistant Professor for Italian and Cultural Studies at The Umbra Institute, Italy Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...Food, as part of every person’s everyday life, is an ideal bearer of meaning; throughout cinematic history directors have used the semiotic flexibility of food to encode ambiguous meanings. The same food in different scenes and contexts...

The distribution of pizzerias across the city

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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and

Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...Political and Urban Shake-Ups Starting from the 1807 list of pizzerias and maintaining the original division of the city into neighborhoods, we can now try to determine what the distribution of pizzerias was in the urban...

Food Activism and Antimafia Cooperatives in Contemporary Sicily

Food Activism : Agency, Democracy and Economy

Bloomsbury Academic, 2014

Book chapter

...Economic Democracy, Cooperatives, and Food Activism By 2012 there were, around Italy, eight agrarian cooperatives (and two associations) working land that the state had confiscated from the mafia in the late 1990s. Four...
...Increasingly, consumers are turning to social media to make food purchase decisions, redefining human relationships with food. Ginevra Adamoli, “Social Media and Social Movements: A Critical Analysis of Audience’s Use of Facebook...

A Conversation with Carole Counihan

Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

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Jonathan Deutsch

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA, Author affiliation details are correct at time of print publication.

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Food Studies : An Introduction to Research Methods

Bloomsbury Academic, 2009

Book chapter

...Carole M. Counihan is Professor of Anthropology at Millersville University, part of the Pennsylvania State System of Higher Education. She received a B.A. in history from Stanford University in 1970 and a Ph.D. in anthropology from...

Censuses and statistics: Pizzaioli in their social context

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

Search for publications

Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

Search for publications
and

Donatella Mattozzi

Donatella Mattozzi

Search for publications

Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...The First Documents On August 12, 1799, among the other dispatches sent to the Head of Police from the Royal Secretary of Justice and Clemency, we find a request from a certain Gennaro Majello. Majello, writing in the third person...

There’s a mobster in the kitchen: Cooking, eating, and complications of gender in The Godfather and GoodfellasGoodfellas

Peter Naccarato

Peter Naccarato is Professor of English and Chair of the Humanities Division at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

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Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...Perhaps one of the most iconic cinematic representations of masculinity writ large is the mobster character. From Little Caesar (1931) and The Public Enemy (1931) to The Godfather (1972) and Goodfellas (1990), the mobster character has...