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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

Elgin Eckert

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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...

Theoretical Foundations and Diverse Perspectives

Francesca Ciancimino Howell

Francesca Ciancimino Howell is Adjunct Faculty in Resilient/Environmental Leadership at Naropa University, Colorado, USA Author affiliation details are correct at time of print publication.

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Food, Festival and Religion : Materiality and Place in Italy

Bloomsbury Academic, 2018

Book chapter

...This chapter turns to a discussion of the critical theories engaged in the foundation and background of the research. Some of the theorists’ work underpinning the research ethnographies is reviewed and their theories are unpacked further...

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...

Analyses and Conclusions

Francesca Ciancimino Howell

Francesca Ciancimino Howell is Adjunct Faculty in Resilient/Environmental Leadership at Naropa University, Colorado, USA Author affiliation details are correct at time of print publication.

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Food, Festival and Religion : Materiality and Place in Italy

Bloomsbury Academic, 2018

Book chapter

...The textual accounts in Chapters 3, 4 and 5 have laid the groundwork for the analyses presented in this chapter. The festivals were selected due to their distinctive qualities of performing place and place-based traditions, as well as,...

Conclusion

Francesca Ciancimino Howell

Francesca Ciancimino Howell is Adjunct Faculty in Resilient/Environmental Leadership at Naropa University, Colorado, USA Author affiliation details are correct at time of print publication.

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Food, Festival and Religion : Materiality and Place in Italy

Bloomsbury Academic, 2018

Book chapter

...This section concludes by examining how the principal research questions on festival, materiality of place, lived religious traditions and foodways in Italy have been interrogated and answered. The book’s research and Italian fieldwork have...

Materiality, Things and Power

Francesca Ciancimino Howell

Francesca Ciancimino Howell is Adjunct Faculty in Resilient/Environmental Leadership at Naropa University, Colorado, USA Author affiliation details are correct at time of print publication.

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Food, Festival and Religion : Materiality and Place in Italy

Bloomsbury Academic, 2018

Book chapter

...Place is powerful and active. It entangles intimately with lived religion, ecology, foodways and festivals. The Italian fieldwork and research presented in this book investigate how bonds with landscape and community...

Clara Sereni’s Casalinghitudine: Recipes for political history

Ernesto Livorni

Ernesto Livorni

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Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...Casalinghitudine is Clara Serini’s second novel, which she wrote thirteen years after writing Sigma Epsilon. Clara Sereni, Sigma Epsilon (Venice: Marsilio Editore, 1974). Clara Sereni, Casalinghitudine (Turin: Giulio Einaudi...

Conclusion: A Cuisine of Scarcity

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...This book has examined the impact of politics on Italian consumers’ food choices by highlighting the role of the national government. It is curious, perhaps, that this analysis turns on the activities of Italian government, which has...

Uncertainty and continuity in hard times

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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and

Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...Structural Difficulties As we have seen, one of the difficulties of living and working in Naples was real estate speculation. The fact that 400,000–500,000 people were forced to live in just a few square kilometers, and in an area...