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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

4

... advertising. And while Peter Naccarato extends this investigation to the problematics of gender in mobster films, Zachary Nowak and Elgin Eckert link gender with sexuality in their exploration of the preparation and consumption of food...

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

2

...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...

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

2

... see Zachary Nowak , “Folklore, Fakelore, History: Invented Tradition and the Origins of the Pizza Margherita,”...

Italianità in America: The cultural politics of representing “authentic” Italian cuisine in the U.S.

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

0

...This chapter does not recount the story of Italian immigrants and Italian-American cuisine which has been well traversed by historians such as Hasia Diner, Donna Gabbaccia, Joel Denker, and others; rather, it examines the changing ways...

The origins of pizza and the pizzeria

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

0

...The precise date that the first pizzeria opened in Naples is not known, nor do we know when the first pizzaiolo was called by that specific name. The fact that neither “pizzeria” nor “pizzaiolo” appear in lists of Neapolitan trades...

Semiotics of sauce: Representing Italian/American identity through pasta sauces

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

0

...Perhaps the most pervasive myth of Italian cuisine is the identification of spaghetti and tomato sauce as the national dish. As has been well established by food scholars, the now ubiquitous sauce was not a regular feature on Italian tables...

A family affair

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

0

...Problems with Documentation If for the objectives of this present research the history of pizzerias is important, just as important is the history of the pizzaioli and their families, especially when we find several generations who...

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

0

...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...
... culinary capital long preceded its use in the United States and potentially elsewhere: see Zachary Nowak, “Café Au Lait to Latte: Charting the Acquisition of Culinary Capital by Italian Food in the United States,” Italian American Review 5...
...This chapter analyzes several advertising campaigns launched by the Barilla Company in Italy between the early 1950s and the end of the 1960s. The copyright for all the images published in this article (which belong...