Tagungen > Tagungsprogramm

14.05.2012

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

 

Von:  Elgin Kirsten Eckert

Publiziert von: cs