Food history and gastronomic traditions of beans in Italy
Bibliographic Data
| ID | 5166805 |
|---|---|
| Authors | Gustavo Corrado (0000-0002-8681-6988, University of Naples Federico II, corresponding author) |
| Year | 2022 |
| Volume | 9 |
| Issue | 1 |
| Publication date | 2022-12-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1186/s42779-022-00122-x |
| OpenAlex | W4213038488 |
| Language | EN |
| References cited | 39 |
Beans have been regarded primarily as a staple food for peasants, an affordable protein source for the mass, and a symbol of rustic simplicity by writers of all ages. Among legumes, the common bean (Phaseolus vulgaris L.) probably plays the leading role in typifying these attributes. This species has also shown a remarkable ability to spread around the globe and to replace similar local species in virtually all the cuisines of the world, being nowadays embodied in the gastronomy of several countries. Attitudes toward beans are changing recently, and this legume is no longer considered as only the meat of the poor. This review aims to present a critical overview of the history and role in the gastronomy of common bean and other main cultivated legumes in Italy. After presenting the origin of common bean and its name, and the impact of its introduction to Europe, this contribution discusses the gastronomic history of beans in Italy and the role that socio-cultural differences have played in shaping the use of beans, the conservation of landraces, and food diversity. Finally, perspectives are discussed considering the recent trends in gastronomy and food tourism
Agronomy · Biology · Gastronomy · Geography · Legume · Soya bean · Tourism · Cocoa and Sweet Potato Agronomy · Plant Pathogenic Bacteria Studies · Plant pathogens and resistance mechanisms · Food Science
The Origin of Cultivated Plants
The Origins of Food Production in Mesoamerica
Mediterranean diet pyramid
Legumes
The Sicilian Countryside in the Early Middle Ages
Fascist food politics
More room for legume – Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products
Traditional festive food and fragile aspirations of development in Italy
Consumption of spices and ethnic contamination in the daily diet of Italians - consumers' preferences and modification of eating habits
Tourism, Food, and Culture
The Legumes
South Italian Agro-Towns
| Highly cited | No |
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