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Recipe for the Nation

Reading Italian History Through La Scienza in Cucina and La Cucina Futurista

Bibliographic Data

ID5199017
AuthorsCarol Helstosky (University of Denver, corresponding author)
Year2003
Volume11
Issue2-3
Pages113-140
Publication date2003-01-01
Peer ReviewedYes
Open AccessNo
TypeARTICLE
VenueFood and Foodways (JOURNAL)
Journal identifiersISSN: 0740-9710 • E-ISSN: 1542-3484
PublisherInforma UK Limited (PUBLISHER • GB)
DOI10.1080/07409710390242372
OpenAlexW1988553355
LanguageEN
Citations received15

Today, the relationship between Italian food and Italian identity seems an unremarkable fact. This article explores the history of this relationship by examining and comparing two cookbooks, Pellegrino Artusi's La scienza in cucina e l'arte di mangiar bene (1891) and Filippo Marinetti's La cucina futurista (1932). Both cookbooks use food preparation and consumption to talk about larger questions of national identity, political crisis, and how Italians should be “made.” Artusi advocated a national homogenization of existing food habits, spearheaded by the fledgling middle classes, while Marinetti proposed a complete revolution in Italian food habits, to overcome the past and start over. Although they sharply contrast with each other in their approach to questions of national identity and food consumption, they share a common concern with what was possible for future generations of Italians and a realization that food served a material, aesthetic, and political purpose in Italian history. The similarities between the books highlight the political significance of food in modern Italy. The differences between the two books demonstrate the possibilities -and limits-of shaping the nation and national identity through the everyday practices of preparing and consuming food

Aesthetics · Art · Consumption (sociology) · Economics · Food consumption · Foodways · History of Italy · Identity (music) · National identity · Political science · Politics · Reading (process) · Social science · Sociology · Anthropology · History · Italian Fascism and Post-war Society · Law

  • Feeding the People

    Rebecca Earle•Feeding the People•2020

  • Sabores e memórias

    Open Access•Janine Collaço, Janine Helfst Leicht Collaço•2009

  • “In Our Hands

    Open Access•Albena Shkodrova•Balkanologie•2024

  • Science in the Kitchen and beyond

    Open Access•Cristiano Turbil•Public Understanding of Science•2020

  • Paolo Mantegazza as Didatic Gastronome

    Open Access•Daniele De Feo•Humanities•2016

  • History in the Making

    Grace O’sullivan, Grace O‘sullivan et al.•Food and Foodways•2008

  • Romanticised chefs and the psychopolitics of gastroporn

    Open Access•Mihalis Mentinis•Culture & Psychology•2017

  • Per Voi, Signore

    Elizabeth Zanoni•Journal of American Ethnic History•2012

  • Local Recipes in the National Kitchen

    Harry Eli Kashdan•Italian Culture•2021

  • Filippo Tommaso Marinetti

    Ernest Ialongo•Journal of Modern Italian Studies•2013

  • The fascist breadbasket

    Simone Cinotto•Journal of Modern Italian Studies•2022

  • Constructing the culinary consumer

    Benedetta Cappellini, Elizabeth Parsons•Consumption Markets & Culture•2014

  • Between the Balkans and Central Europe

    Open Access•Ana Tominc•Food and Foodways•2023

  • Présentation

    Christine Jourdan, Kathleen C Riley et al.•Anthropologie et Sociétés•2013

  • Imigração e cozinha italiana na cidade de São Paulo

    Open Access•Janine Collaço, Janine Helfst Leicht Collaço•Anuário Antropológico•2012

Unique citing works15
Citations per year0,83
Citation span2008 - 2024 (17)
Citation velocityrecent
Highly citedNo
Citation typesNeutral: 13

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