What's new (and old) in Italian food culture

Wilson, Bee “Consider the Fork: A History of How We Cook and Eat”

  Wilson, Bee (2012) Consider the Fork: a History of How We Cook and Eat, Basic Books: New York.       This fascinating book traces the history of cooking technology from prehistoric to contemporary times. The author shows that [Read full article...]

Mueller--Extravirginity: The Sublime and Scandalous World of Olive Oil

Mueller–Extravirginity: The Sublime and Scandalous World of Olive Oil

I won’t reprint it all here, but I just had a review of Tom Mueller’s excellent new book on olive oil (Extravirginity: The Sublime and Scandalous World of Olive Oil) come out. Find it here. ZN (Copyright Petites Propos Culinaires. [Read full article...]

Terroir and Parmesan Cheese: Update

Terroir and Parmesan Cheese: Update

I had already written about my doubts concerning terroir, using the example of parmesan cheese as a case study. I’ve just had an article on my research published in Petites Propos Culinaires. I’ll warn everyone that it’s a polemic, not [Read full article...]

Italian or Italian American: 10 Food Myths

Italian or Italian American: 10 Food Myths

Not a scholarly source but an interesting look at what North Americans consider “Italian” food. Well worth the click.  ZN   Grazie a Daniela Buglione per la segnalazione.

Ruiter—“Fruit of the Womb: Prenatal Food in Renaissance Italy”

Ruiter—“Fruit of the Womb: Prenatal Food in Renaissance Italy”

Food historian Heather Ruiter recently posted a draft copy of her forthcoming essay on prenatal food in Renaissance Italy. Basing her research on Michele Savonarola’s Ad mulieres ferrarienses, Ruiter examines the sixteenth century author’s recommendations for pregnant women, comparing them [Read full article...]

Sharecropping in Italy

Sharecropping in Italy

A recent video about Rita Bordone, a popular Perugian fruit and vegetable vendor, has set off a chorus of people upset that she is closing her little shop in Via dei Priori to retire to the countryside where she has [Read full article...]

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