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allied
academies
March 07-09, 2019 | London, UK
2
nd
International Conference on
7
th
International Conference on
Food Safety and Hygiene
Nutrition, Food Science and Technology
Joint Event
&
Journal of Food Technology and Preservation | Volume 3
We are what we eat. The making of Italians through food
Filomena Fantarella
Brown University, USA
T
he aim of this paper is to understand Italianness through
food. I will look at post unification Italy through the lens
of food and I will try to answer the following questions: what
role did food play in the unification of the country? How was
regionalism integrated into the new national state though
food? How did food shape Italy in the beginning of the 20th
century? In particular, I will examine Pellegrino Artusi’s cook-
book, but also literary texts and magazines dealing with food
culture and the development of “Italianness” during and after
Risorgimento. In this paper I will draw on an interdisciplinary
approach to food studies to understand the importance of food
in the making of Italians from a cultural, political and economic
perspective.
e:
Filomena_fantarella@brown.eduJ Food Technol Pres, Volume 3
DOI: 10.4066/2591-796X-C1-006