Italy and Food Culture
Few would doubt the importance of food to Italian national and cultural identity. Food is widely recognized to be a fundamental part of what it means to be Italian. National signature dishes—which actually originated in the Italian cities, regions, or localities—provide many proud Italians with a cause for national celebration. Italian food also constitutes a key feature of global food culture. The development of international food chains selling pizza or pasta ensures that people across the globe recognize Italy as one of the world’s great food nations. But as much as we recognize the importance of Italian cuisine in today’s globalized world, food has not always held such importance to Italians, and for many years after the birth of the Italian nation-state, in 1861, food was not considered an essential feature of Italian cultural life. In this essay, I will look at the development of the Italian nationstate, linking this to the key advances in Italian food cuisine. Only in the past sixty years has Italy developed a fully-fledged national food cuisine aided by a period of sustained economic growth in the post Second World War years. The so-called economic miracle of the 1950s and 1960s, especially, saw mass migration from south to
Questia, a part of Gale, Cengage Learning. www.questia.com
Publication information: Book title: Educated Tastes: Food, Drink, and Connoisseur Culture. Contributors: Jeremy Strong - Editor. Publisher: University of Nebraska Press. Place of publication: Lincoln, NB. Publication year: 2011. Page number: 81.
This material is protected by copyright and, with the exception of fair use, may not be further copied, distributed or transmitted in any form or by any means.