Italian Food: Fact & Fiction
- Ort: Perugia, Italien
- Beginn: 08.06.12
- Ende: 09.06.12
- Disziplinen: Literaturwissenschaft, Medien-/Kulturwissenschaft, Weitere Teilbereiche
- Sprachen: Italienisch
In this the one hundred and fiftieth year of Italian unification, there has been much discussion of seemingly contradictory trends: the past (and present) need for unification beyond simply the political, the promotion of regional differences, and the simultaneous encouragement of both immigration and emigration. Key to much of this discussion is the question of identity, one powerful example of which is expressed through food. The election sign from the separatist Northern League which reads, “More Polenta, Less Cous-Cous,” shows that food is often more than just a meal: it functions as a symbol with multiple semantic layers.
This conference aims to use food as a point of entry for analyzing the last 150 years of Italian history and cultural identity. Tradition, especially in food, is often used to define cultural identity and, yet, is itself often recently created. How, then, can tradition, or the invention thereof, help or hinder processes of cultural and political integration?
Hauptredener/Gastansprachen:
- Massimo Montanari
- Allen Grieco
- Ken Albala
Gasthörer herzlich wilkommen - Tagungsbeiträge in Englisch und Italienisch.
Aktuelles Tagungsprogramm auf der Tagungsseite.
Programme
Thursday, June 7th
18:15 Registration
19:00 Welcome Aperitivo (Caffè di Perugia)
Friday, June 8th
8:15-10 Registration
10-11 Morning Keynote (Ken Albala—at the University of Perugia)
11-11:30 Coffee Break
11:30-12:45 Session I a,b,c
Changes in Consumption and Production (Scarpellini—Aula 2)
Mariani Mariagiulia — Il paradosso dell’autenticità del cibo italiano prodotto da lavoratori immigrati
Prosperi Laura — Beyond common places: Criminal Power and the Italian Food Chain
Scarpellini Emanuela — Qualità e quantità: il miracolo economico sulle tavole degli italiani
Food and Politics (Ponze—Aula 3)
LeJeune Ponze Elisabetta— Sicilian Traditions in Southeast Louisiana
Tebben Maryann — Semiotics of Sauce: National Identity and Naming of Pasta Sauces
Avieli Nir — Italian Food in Israel: Stuffing Up in an Imagined Mediterranean Stories told by Cookbooks (Cappellini—Aula 6)
Cappellini Benedetta — Land of History and Romance: Representations and Consumption of Italian Food through the British Italian Cookbooks
De Feo Daniele — Paolo Mantegazza’s Pedagogic Gourmandism: A Gastrosophy for the Nation
12:45–15:00 Lunch Break
15-16:00 Afternoon Keynote (Allen Grieco—at the Ranieri Foundation) 4
16:30 – 17:45 Session II a,b,c,d
Clara Sereni—Special Session, An Encounter with the Author (Livorni—Aula 2)
Clough Cinzia — Food & Politics in Clara Sereni’s Casalinghitudine
Livorni Ernesto — Casalinghitudine: Recipes for Political History
Mangi ciò che sei (Borghini—Aula 3)
Bolasco Marco — Cucina popolare
Borghini Andrea — Indicazioni geografiche e tipicità dei prodotti
Perullo Nicola — Alta cucina
Food perceptions and issues for American Universities in Italy (Merli—Aula 6)
Massari Sonia — Complicity and Complexity: Intercultural and Media Education through Food Culture in Italy
Merli Pier Alberto — The Missing Identity of the Food Culture in Italy: A Critical Approach in Food Studies
Sasson Lisa — Italy as a Case Study: Increasing the American Students’ Level of Awareness of the Historical, Cultural, Political, and Culinary Significance of Food
Food in the Nets (Adamoli— Seminar Room)
Adamoli Ginevra — Slow Food Movement and Facebook: The Paradox of Advocating Slow Living through Fast Technology
Probyn Elspeth & Johnston Kate — Global Fish, Local Production: Italian fishers in the trade flows of Bluefin Tuna
Nowak Zachary — The Origins of the Pizza Margherita: Royal Propaganda or 19th Century Marketing?
18:00–19:15 Session III a,b,c
Authenticity and Sustainability (Nowak—Aula 2)
Cecchini Dario — Il mito del cibo locale
Counihan Carole — Tradition, Territory, and Identity in the Italian Alternative Food Movement
Valgenti Robert — Terroir and Terror of Soil Addiction
Mutazioni e contaminazioni (Pettinotti—Aula 3)
Massari Sonia — Esperienza: la natura duale del cibo
Pettinotti Paola — Unità italiana gastronomica
Ravera Alessandro — Il disagio dell’opulenza: La rivoluzione borghese nel passaggio dai salotti ai caffè
Post 1968 (Valoroso—Aula 6)
Del Puppo Dario — Italian Food Culture of the 1970’s: Quality vs. Quantity in the Age of Consumerism
Garvin Diana — O mangi questa minestra: Food as a Cite of Coercion
Valoroso Antonella — A Kitchen with a View: Famiglia e relazioni di genere nella comunicazione pubblicitaria della Barilla
20:30 Gala Dinner (Ristorante ‘Il Sole’)
Saturday, June 9th
10-11 Morning Keynote (Massimo Montanari—Oratorio S.Cecilia)
11-11:30 Coffee Break
11:30-12:45 Session IV a,b
Critical Studies on Food (Massari—Aula 2)
Carbone Elena — The Art and Science of Food: Where Culture, Nutrition and Health Meet
Dorato Valentina — Language of Food: Between Literature, History and Arts
Parente Andrea & Guadagno Gianfilippo — Making Food Video Projects: Where Curious Truths and Uncommon Minds Meet
Wine—Vino (Eckert—Aula 3)
Castriota Stefano — Inside the Black Box of Collective Reputation
Machetti Sabrina — Il testo “enogrammatico” e la sua funzione identitaria: Spunti per una riflessione
Vaquero Piñeiro Manuel — Il vino in Umbria: la lunga marcia verso la qualità
12:45–15:00 Lunch Break
15:00–16:30 Session V a,b,c,d
Tradizioni/ Traditions (Guigoni—Aula 2)
Guigoni Alessandra — Risignificazione del castello di croccante (gattò) in Sardegna: da prodotto dell’alta pasticceria europea a manufatto vintage
Orlic Ivona & Zaborski Tanja Kockovic — Truffles and brodet (fish stew) in Istria: Italian fact/Croatian Fiction
Black Rachel — Il mercato dei contadini di Porta Palazzo: Cultivating Tradition at the Market
Marovelli, Brigida — The Production of Landscape and Locality: The Use of Space in a Historical Food Market, Catania, Sicily
Food in Cinematic Representation (Orsitto—Aula 3)
Boylan Amy & Salvio Paola — At the Center of the Table: Alimentary Pedagogies in the Culinary Space of Ferzan Ozpetek’s Films
Cannizzaro Angela — Il cibo e gli italiani raccontati dal cinema italiano
Naccarato Peter — There’s a Mobster in the Kitchen: Cooking, Eating, and Complications of Gender in Mafia Movies and Television
Orsitto Fulvio — Il cinema italo-americano a tavola
Literature and Food (La Trecchia—Aula 6)
La Trecchia Patrizia — Identity in the Kitchen: Reading Italian Identity Through the Narratives of Food
Eckert Elgin — Inspector Montalbano a tavola: Andrea Camilleri’s meta-discourse
Gardenghi Francesco — Sapere e sapore in Italo Calvino
Calamita Francesca — Starving to Express their Deepest Feelings, Cooking to Nourish their Families: the Double Meaning of Food in Neera’s L’indomani and in Matilde Serao’s La virtù di Checchina
Question of Authenticity (Ankeny—Seminar Room)
Ankeny Rachel & Cammarano Tania — Leggo’s not-so-Autentico: Toward an Alternative Account of 20th Century Italo-Australian Foodways
Colia Anna — Il concetto di Tipicità e Tradizione nel tempo e le sue testimonianze
Wong Aliza — Authenticity, Health, and Hygiene: Food Discourses, Diasporas, and the Limits of Cuisine in Contemporary Italy
Bagna Carla — Il ruolo dei menu nella diffusione dell’italiano nel mondo
19:30
Informal pizza dinner
Sunday, June 10th
10-12 Optional Tour of Perugia (meet at Fountain in P.IV Novembre) 3
12-12:45 Optional Tour of the Casa Museo Ranieri
14 Optional Artisanal Chocolate Workshop
Publiziert von: cs