Pasta secca e identità nazionale. Note di storia dell'alimentazione

Portincasa, Agnese (2009) Pasta secca e identità nazionale. Note di storia dell'alimentazione, [Dissertation thesis], Alma Mater Studiorum Università di Bologna. Dottorato di ricerca in Storia d'Europa: identità collettive, cittadinanza e territorio (Età moderna e contemporanea), 20 Ciclo. DOI 10.6092/unibo/amsdottorato/1777.
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In the wide range of data that the nutrition subject offers to the historical observation, this investigation focuses on one of the functions that food serves in the social context: that is, to signify cultural identity. In this context, we will analyse the ways in which industrially produced pasta has come to its status as one of the symbolic forms of twentieth-century Italian food, contributing to a sense of social identity that forms part of the process of nation-building developed during the XX century. The nature of the relationship between pasta and Italian food is analysed for a period of almost a century (1886-1984) through a variety of different sources: government enquiries, cookery books, gastronomic guides and menus of official dinners. The assemblage of such documents in one study allows investigation of certain themes throughout a wide range of gastronomical cultures active within the national borders. In this way, links are made between the production, adoption, reception and dissemination of the ingredients and Italian Unification.This method has made it possible to restore one possible form of historical knowledge of twentieth-century gastronomy and of the experiences by which it was influenced.

Tipologia del documento
Tesi di dottorato
Portincasa, Agnese
Dottorato di ricerca
Settore disciplinare
Settore concorsuale
Parole chiave
Pasta; Cucina italiana; Nation building
Data di discussione
14 Maggio 2009

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