Italians and Food
This book is a novel and original collection of essays on Italians and food. Food culture is central both to the way Italians perceive their national identity and to the consolidation of Italianicity in global context. More broadly, being so heavily symbo
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ITALIANS AND FOOD
EDITED BY
ROBERTA SASSATELLI
Consumption and Public Life
Series Editors Frank Trentmann Birkbeck College London WC, UK Richard Wilk Indiana University Bloomington, IN, USA
The series will be a channel and focus for some of the most interesting recent work on consumption, establishing innovative approaches and a new research agenda. New approaches and public debates around consumption in modern societies will be pursued within media, politics, ethics, sociology, economics, management and cultural studies. More information about this series at http://www.palgrave.com/gp/series/14914
Roberta Sassatelli Editor
Italians and Food
Editor Roberta Sassatelli University of Milan Milan, Italy
Consumption and Public Life ISBN 978-3-030-15680-0 ISBN 978-3-030-15681-7 (eBook) https://doi.org/10.1007/978-3-030-15681-7 © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are solely and exclusively licensed by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Cover image: © Riccardo Consiglio/Getty Images This Palgrave Macmillan imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Foreword
Why Italy? For over two decades, the dialectical and dynamic relations between the national and the international and between the local and the global have provided central intellectual challenges for the new, multidisciplinary field of food studies. On the one hand, food production, preparation and consumption always underwrite the local, private, and domestic practices that generate identity and that differentiate among relatively small and intimate groups of people at local and regional levels. At the same time, and at least since the seventeenth century, the nations of Europe have claimed loyalty and promoted
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