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The Cooking of Consent, Italy 1922–35

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

...The fascist regime of Benito Mussolini sought to revolutionize state control over food consumption. Lorenzo La Via, the foremost authority on fascist food policy, defined this revolution as an intensive commitment to food and its...

Stirrings: Radio, Home Economists, and James Beard

Kathleen Collins

Kathleen Collins is an experienced author and researcher who has studied and written about television, media history, popular culture and food. Her work has appeared in the magazines Working Woman and Bitch: Feminist Response to Pop Culture and in the anthology Secrets & Confidences: The Complicated Truth About Women’s Friendships (Seal Press: 2004). She has also written encyclopedia entries on a variety of media history topics. She has a Master’s degree in journalism with a specialization in cultural reporting and criticism from New York University and a Master’s degree in library science from Long Island University. For the past ten years, she has worked as an editorial researcher for a variety of publications including Glamour and Ladies’ Home Journal. She is now a librarian and lives in Manhattan. Author affiliation details are correct at time of print publication.

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Watching What We Eat : The Evolution of Television Cooking Shows

Continuum, 2009

Book chapter

...In a culture like ours, long accustomed to splitting and dividing all things as a means of control, it is sometimes a bit of a shock to be reminded that, in operational and practical fact, the medium is the message. Cooking...

The Great War and the Rise of State Intervention, Italy 1915–22

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

...The First World War shook the foundations of European culture and politics. The war also transformed the nature of state intervention, as governments had to sustain military and civilian populations for the war’s duration. Food...

The Exotic Luncheons of the Société d’acclimatation

Lauren Janes

Lauren Janes is Assistant Professor of History at Hope College, USA. Author affiliation details are correct at time of print publication.

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Colonial Food in Interwar Paris : The Taste of Empire

Bloomsbury Academic, 2016

Book chapter

...On April 14, 1921, ninety-seven diners gathered for a grand luncheon banquet at the Buffet de la Gare de Lyon in Paris. The group consisted mostly of members of the Société d’acclimatation, including France’s leading zoologists...

Commercial Rice Cultivation and the Regional Economy of Southeastern Asia, 1850–1950

Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...Trading and settlement patterns across Asia owe much to the availability of rice in particular locations. In the early nineteenth century, the majority of those who ate rice also grew it, but a century later a large and growing number...

The Rising Popularity of Dining Out in German Restaurants in the Aftermath of Modern Urbanization

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...In the year 2000, 76 per cent of the German population indulged in some kind of eating out. The total expenses for all persons older than fifteen years amounted to DM 160.1 billion or DM 2,164 per head. See for the following...

Identification Process at Work: Virtues of the Italian Working-Class Diet in the First Half of the Twentieth Century

Food, Drink and Identity : Cooking, Eating and Drinking in Europe Since the Middle Ages

Berg, 2001

Book chapter

...For most people in Italy a poor diet had been characteristic during the largest part of the nineteenth and twentieth centuries. It was only very recently that the Italian consumption of “rich” foodstuffs such as meat, sweets or dairy...

Conclusion: Yesterday’s pizza, today’s pizza

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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Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...Making a balance sheet for the phenomenon of pizzerias is quite difficult in that it is something that is in continuous evolution. It began in Naples where the hundred or so nineteenth-century pizzerias multiplied to such an extent...

Selling Rice to Wheat Eaters

Lauren Janes

Lauren Janes is Assistant Professor of History at Hope College, USA. Author affiliation details are correct at time of print publication.

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Colonial Food in Interwar Paris : The Taste of Empire

Bloomsbury Academic, 2016

Book chapter

...When the Société d’acclimatation hosted their rice-themed banquet in 1919, representatives of the Syndicat de la rizerie française (French rice refiners syndicate) and the Agence économique de l’Indochine were in attendance....

The Cooking of Consent

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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Food History: Critical and Primary Sources : Contemporary Transitions

Bloomsbury Academic, 2014

Book chapter

...The Cooking of Consent, Italy 1922–35The fascist regime of Benito Mussolini sought to revolutionize state control over food consumption. Lorenzo La Via, the foremost authority on fascist food policy, defined this revolution as an intensive...