Food and Foodways in Italy from 1861 to the Present

Couverture
Springer, 29 avr. 2016 - 264 pages
Despite being a universal experience, eating occures with remarkable variety across time and place: not only do we not eat the same things, but the related technologies, rituals, and even the timing are in constant flux. This lively and innovative history paints a fresco of the Italian nation by looking at its storied relationship to food.
 

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Table des matières

1 The Luxury of the Aristocracy Or the Building of the Unitary State 18611880
1
2 Nature and Culture in the Peasant World Or the Zenith and Crisis of Liberalism 18811900
27
3 Eating in the City Or Industrial Development 19011914
52
4 Homemade Meals Or Fascism and the Two World Wars 19151949
81
5 The Great Transformation Or Economic Growth in the Postwar Period 19501973
109
6 Cuisine in the Age of Globalization Or the Affluent Society 19741993
141
7 Eating in the TwentyFirst Century Or the Time of Complexity since 1994
170
Epilogue
205
Tables
209
Notes
221
Index
248
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À propos de l'auteur (2016)

Emanuela Scarpellini is Professor of Modern History at the University of Milan, Italy. She has also been a visiting professor at Stanford University and Georgetown University, USA. She is the author of several books, including Material Nation: A Consumer's History of Modern Italy.

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