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  1. Representing Italy through food
    Contributor: Naccarato, Peter (Herausgeber); Nowak, Zachary (Herausgeber); Eckert, Elgin K. (Herausgeber)
    Published: 2017
    Publisher:  Bloomsbury Academic, London

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of... more

    Location:
    Universitäts- und Landesbibliothek Bonn
    Signature:
    W 2018/38
    Inter-library loan:
    Loan of volumes, no copies

     

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies"...

     
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  2. Representing Italy through food
    Contributor: Naccarato, Peter (Herausgeber); Nowak, Zachary (Herausgeber); Eckert, Elgin K. (Herausgeber)
    Published: 2017
    Publisher:  Bloomsbury Academic, London

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of... more

    Location:
    Universitäts- und Stadtbibliothek Köln, Hauptabteilung
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

     

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies"...

     
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  3. Cucina e convivialità italiana del Cinquecento
    Author: Benporat, Claudio
    Published: 2007
    Publisher:  Olschki, [Firenze]

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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    Source: Staatsbibliothek zu Berlin
    Language: Italian
    Media type: Book
    Format: Print
    ISBN: 9788822256669
    Series: Array ; 340
    Subjects: Food habits; Food habits; Cooking, Italian; Cooking, Italian
    Scope: 343, 16 S., Ill.
    Notes:

    Literaturverz. S. 103 - 108
  4. Representing Italy through food
    Contributor: Naccarato, Peter (Publisher); Nowak, Zachary (Publisher); Eckert, Elgin K. (Publisher)
    Published: 2017
    Publisher:  Bloomsbury Academic, London

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of... more

    Location:
    Bayerische Staatsbibliothek
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

     

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies"...

     
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  5. Keeping house
    a novel in recipes
    Author: Sereni, Clara
    Published: ©2005
    Publisher:  State University of N.Y. Press, Albany, N.Y.

    Location:
    Ostbayerische Technische Hochschule Amberg-Weiden / Hochschulbibliothek Amberg
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    Location:
    Ostbayerische Technische Hochschule Amberg-Weiden, Hochschulbibliothek, Standort Weiden
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    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 1423744233; 9781423744238
    Series: SUNY series, women writers in translation
    Subjects: FICTION / General; Cooking, Italian; Cooking, Italian
    Other subjects: Sereni, Clara (1946-2018)
    Scope: 1 Online-Ressource (xii, 150 pages)
    Notes:

    Includes bibliographical references (pages 149-150)

    Translators' note -- Introduction -- For a baby -- Appetizers -- First courses -- Second courses -- Eggs -- Vegetables -- Sweets -- Preserving -- Notes -- Works cited
  6. Cucina e convivialità italiana del Cinquecento
    Author: Benporat, Claudio
    Published: 2007
    Publisher:  Olschki, [Firenze]

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Potsdamer Straße
    Signature:
    1 A 661286
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Niedersächsische Staats- und Universitätsbibliothek Göttingen
    Signature:
    2007 A 20987
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Universitätsbibliothek Osnabrück
    Signature:
    FHQ 5070-089 7
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    Source: Staatsbibliothek zu Berlin
    Language: Italian
    Media type: Book
    Format: Print
    ISBN: 9788822256669
    Series: Array ; 340
    Subjects: Food habits; Food habits; Cooking, Italian; Cooking, Italian
    Scope: 343, 16 S., Ill.
    Notes:

    Literaturverz. S. 103 - 108
  7. Representing Italy through food
    Contributor: Naccarato, Peter (Herausgeber); Nowak, Zachary (Herausgeber); Eckert, Elgin K (Herausgeber)
    Published: 2017
    Publisher:  Bloomsbury Academic, London

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of... more

    Location:
    Universitäts- und Landesbibliothek Bonn
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

     

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies"..

     
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  8. Keeping house
    a novel in recipes
    Published: c2005
    Publisher:  State University of N.Y. Press, Albany, N.Y

    "Part autobiographical novel and part cookbook, Keeping House tells the story of a young Italian woman struggling to find self-definition and self-identity. Born into a prominent Jewish Italian family full of strong personalities and colorful... more

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    Location:
    Hochschule Aalen, Bibliothek
    Signature:
    E-Book EBSCO
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    Location:
    Hochschule Esslingen, Bibliothek
    Signature:
    E-Book Ebsco
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    Location:
    Saarländische Universitäts- und Landesbibliothek
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    Location:
    Universitätsbibliothek der Eberhard Karls Universität
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    "Part autobiographical novel and part cookbook, Keeping House tells the story of a young Italian woman struggling to find self-definition and self-identity. Born into a prominent Jewish Italian family full of strong personalities and colorful figures, Clara narrates the humorous, dramatic, and often poignant events that inform her life. Intertwining recipes with her narrative, Clara uses food as markers for the cornerstones of her life, allowing her to discover and remember both public and private events - a Yom Kippur dinner, fascism and antifascism, the early years of the young Italian republic, the politics and culture of the Italian left, the openness of the 1960s and '70s, and the retreat into privacy of the 1980s."--Jacket Translators' note -- Introduction -- For a baby -- Appetizers -- First courses -- Second courses -- Eggs -- Vegetables -- Sweets -- Preserving -- Notes -- Works cited.

     
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    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 1423744233; 9781423744238
    Series: SUNY series, women writers in translation
    Subjects: Cooking, Italian; Cooking, Italian; Cooking, Italian; FICTION ; General; Cooking, Italian; Italian Literature; Romance Literatures; Languages & Literatures; Fiction; Autobiographie; Kochbuch
    Scope: Online Ressource (xii, 150 p.), ill.
    Notes:

    Includes bibliographical references (p. 149-150). - Description based on print version record

    Translators' noteIntroduction -- For a baby -- Appetizers -- First courses -- Second courses -- Eggs -- Vegetables -- Sweets -- Preserving -- Notes -- Works cited.
  9. Cucina futurista
    manifesti teorici, menu e documenti
    Contributor: Pautasso, Guido Andrea (Hrsg.)
    Published: 2015
    Publisher:  Abscondita, Milano

    Location:
    Universitätsbibliothek Heidelberg
    Signature:
    2015 C 3885
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    Source: Union catalogues
    Contributor: Pautasso, Guido Andrea (Hrsg.)
    Language: Italian
    Media type: Book
    Format: Print
    ISBN: 9788884164957; 8884164958
    RVK Categories: LN 10100
    Series: Carte d'artisti ; 158
    Subjects: Cooking, Italian; Futurism (Art); Futurism (Literary movement); Gastronomy
    Scope: 199 S., Ill., 23 cm
    Notes:

    Includes bibliographical references
  10. Food and knowledge in Renaissance Italy
    Bartolomeo Scappi's paper kitchens
    Author: Krohn, Deborah L.
    Published: [2015]
    Publisher:  Ashgate, Farnham, Surrey, UK England

    Location:
    Staatliche Museen zu Berlin, Preußischer Kulturbesitz, Kunstbibliothek
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    Unlimited inter-library loan, copies and loan

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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    Source: Staatsbibliothek zu Berlin
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9781409446712
    Series: Visual culture in early modernity
    Subjects: Cookbooks; Illustrated books; Engraving, Renaissance; Cooking in art; Cooking; Cooking, Italian; Food writing; Cookbooks; Cooking; Cooking in art; Italy; Italy; Cooking, Italian; Engraving, Renaissance; Food writing; Illustrated books; History; History; History; Italy; 16th century; 16th century; 16th century; Italy; Italy
    Other subjects: Scappi, Bartolomeo; Scappi, Bartolomeo; Scappi, Bartolomeo
    Scope: xvii, 249 Seiten, Illustrationen
    Notes:

    Includes bibliographical references and index
  11. Storia della lingua e storia della cucina
    parola e cibo: due linguaggi per la storia della socièta italiana ; atti del VI convegno ASLI, Associazione per la Storia della Lingua Italiana (Modena, 20 - 22 settembre 2007) ; [Associazione per la Storia della Lingua Italiana, 5 ; ASLI 5]
    Published: 2009
    Publisher:  Cesati, Firenze

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
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    Source: Staatsbibliothek zu Berlin
    Language: Italian
    Media type: Book
    Format: Print
    ISBN: 9788876673771
    RVK Categories: IB 1079 ; IS 1090 ; IS 6800
    Subjects: Italian language; Cooking, Italian; Gastronomy
    Scope: XVI, 762 S., Ill., graph. Darst., Kt., 23 cm
    Notes:

    Includes bibliographical references
  12. Representing Italy through food
    Contributor: Naccarato, Peter (HerausgeberIn); Nowak, Zachary (HerausgeberIn); Eckert, Elgin K. (HerausgeberIn)
    Published: [2017]
    Publisher:  Bloomsbury Academic, London

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of... more

    Location:
    Staatliche Museen zu Berlin, Preußischer Kulturbesitz, Kunstbibliothek
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

     

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies"-- Machine generated contents note: -- List of Figures -- Acknowledgments Editors' Introduction: Presenting Food, Representing Italy -- Peter Naccarato (Marymount Manhattan College, USA), Zachary Nowak, and Elgin Eckert (The Umbra Institute, Italy) Part I: (Re)presenting Iconic Italy 1. The Belated Revenge of Today's Farmers -- Massimo Montanari (University of Bologna, Italy) 2. Authenticity all'italiana: Food Discourses, Diasporas, and the Limits of Cuisine in Contemporary Italy -- Aliza Wong (Texas Tech University, USA) 3. Slow Food Movement and Facebook: The Paradox of Advocating Slow Living through Fast Technology -- Ginevra Adamoli (Independent Scholar, Italy) -- Part II: Representing Italy in Literature and Film 4. Casalinghitudine: Recipes for Political History -- Ernesto Livorni (University of Wisconsin-Madison, USA) 5. Inspector Montalbano a tavola: Food in Andrea Camilleri's Police Fiction -- Elgin Eckert (The Umbra Institute, Italy) 6. There's a Mobster in the Kitchen: Cooking, Eating, and Complications of Gender in Mafia Movies and Television -- Peter Naccarato (Marymount Manhattan College, USA) 7. In cibo veritas: Food Preparation and Consumption in Ozpetek's "Queer" Films Elgin Eckert and Zachary Nowak (The Umbra Institute, Italy) -- Part III: Marketing, Packaging, and Advertising Italy -- 9. Semiotics of Sauce: National Identity and Naming of Pasta Sauces Maryann Tebben (Bard College, USA) -- 10. Producing Consumers: How 1950's Food Advertisements in La cucina italiana Evoke and Create Gendered Bodies Diana Garvin (Cornell University, USA) -- 11. A Kitchen with a View: Perspectives on Italian Gender Roles in Barilla Food Commercials 1950-1970 Antonella Valoroso (The Umbra Institute, Italy) -- Part IV: Global Representations of Italy -- 12. Italian Food in the United States Ken Albala (University of the Pacific, USA) -- 13. Leggo's not-so-Autentico: Toward an Alternative Account of 20th Century Italo-Australian Foodways Rachel Ankeny & Tania Cammarano, University of Adelaide, Australia -- 14. Italian Food in Israel: Stuffing Up in an Imagined Mediterranean Nir Avieli (Ben Gurion University, Israel) -- 15. Afterword: Italy Represented Peter Naccarato (Marymount Manhattan College, USA), Zachary Nowak, and Elgin Eckert (The Umbra Institute, Italy) -- Bibliography -- Index

     
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    Source: Union catalogues
    Contributor: Naccarato, Peter (HerausgeberIn); Nowak, Zachary (HerausgeberIn); Eckert, Elgin K. (HerausgeberIn)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9781474280419; 9781350085756
    RVK Categories: ZE 79000
    Subjects: Food habits; Food habits; Food in popular culture; National characteristics, Italian; Cooking, Italian
    Scope: XIV, 269 Seiten, Illustrationen
  13. Cucina e convivialità italiana del Cinquecento
    Author: Benporat, Claudio
    Published: 2007
    Publisher:  Olschki, [Firenze]

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Potsdamer Straße
    Signature:
    1 A 661286
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Universitätsbibliothek Freiburg
    Signature:
    GE 2007/7537
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    Location:
    Niedersächsische Staats- und Universitätsbibliothek Göttingen
    Signature:
    2007 A 20987
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    Location:
    Universitätsbibliothek Osnabrück
    Signature:
    FHQ 5070-089 7
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    Unlimited inter-library loan, copies and loan

    Location:
    Württembergische Landesbibliothek
    Signature:
    57/12375
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    Content information
    Source: Staatsbibliothek zu Berlin
    Language: Italian
    Media type: Book
    Format: Print
    ISBN: 9788822256669
    Other identifier:
    9788822256669
    Series: Array ; 340
    Subjects: Food habits; Food habits; Cooking, Italian; Cooking, Italian
    Scope: 343 S., [8] Bl., Ill.
    Notes:

    Literaturverz. S. 103 - 108
  14. Representing Italy through food
    Contributor: Naccarato, Peter (Herausgeber); Nowak, Zachary (Herausgeber); Eckert, Elgin K (Herausgeber)
    Published: 2017
    Publisher:  Bloomsbury Academic, London

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of... more

    Location:
    Universitäts- und Stadtbibliothek Köln, Hauptabteilung
    Inter-library loan:
    No inter-library loan

     

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies"..

     
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    Source: Union catalogues
    Contributor: Naccarato, Peter (Herausgeber); Nowak, Zachary (Herausgeber); Eckert, Elgin K (Herausgeber)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9781474280433; 9781474280426
    Subjects: Food habits; Food habits; Food in popular culture; National characteristics, Italian; Cooking, Italian; SOCIAL SCIENCE / Agriculture & Food; SOCIAL SCIENCE / Anthropology / Cultural; SOCIAL SCIENCE / Sociology / General; HISTORY / Europe / Italy
    Scope: 1 Online-Ressource (xiv, 269 Seiten), Illustrationen
  15. Cucina e convivialità italiana del Cinquecento
    Author: Benporat, Claudio
    Published: 2007
    Publisher:  Olschki, [Firenze]

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Unter den Linden
    Inter-library loan:
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    Content information
    Source: Staatsbibliothek zu Berlin
    Language: Italian
    Media type: Book
    Format: Print
    ISBN: 9788822256669
    Other identifier:
    9788822256669
    Series: Array ; 340
    Subjects: Food habits; Food habits; Cooking, Italian; Cooking, Italian
    Scope: 343 S., [8] Bl., Ill.
    Notes:

    Literaturverz. S. 103 - 108
  16. Il cuoco segreto dei papi
    Bartolomeo Scappi e la Confraternita e dei cuochi e dei pasticceri
    Author: Di Schino, June
    Published: 2007
    Publisher:  Gangemi, Roma

    Location:
    Universitätsbibliothek Heidelberg
    Signature:
    2009 D 1295
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    Unlimited inter-library loan, copies and loan

    Location:
    Universitätsbibliothek Osnabrück
    Signature:
    FHQ 2511-943 9
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    Content information
    Source: Union catalogues
    Language: Italian
    Media type: Book
    Format: Print
    ISBN: 884921412X; 9788849214123
    Other identifier:
    9788849214123
    RVK Categories: NN 1585 ; ZE 76000
    Series: Roma ; 17
    Subjects: Cooking, Italian; p ...
    Other subjects: Scappi, Bartolomeo
    Scope: 221 S., zahlr. Ill., 30 cm
    Notes:

    B. Scappi (?-1577). - Contains bibliography, bibliographical references, notes, glossary and appendices (p. 187-215)
  17. Storia della lingua e storia della cucina
    parola e cibo: due linguaggi per la storia della socièta italiana ; atti del VI convegno ASLI, Associazione per la Storia della Lingua Italiana (Modena, 20 - 22 settembre 2007) ; [Associazione per la Storia della Lingua Italiana, 5 ; ASLI 5]
    Published: 2009
    Publisher:  Cesati, Firenze

    Location:
    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Potsdamer Straße
    Signature:
    1 A 756592
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Niedersächsische Staats- und Universitätsbibliothek Göttingen
    Signature:
    2012 A 15753
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    Location:
    Universitäts- und Landesbibliothek Sachsen-Anhalt / Zentrale
    Signature:
    R Ita.1 Sto
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    Location:
    Universitätsbibliothek Osnabrück
    Signature:
    FGD 6201-679 9
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    Source: Staatsbibliothek zu Berlin
    Language: Italian
    Media type: Book
    Format: Print
    ISBN: 9788876673771
    RVK Categories: IB 1079 ; IS 1090 ; IS 6800
    Subjects: Italian language; Cooking, Italian; Gastronomy
    Scope: XVI, 762 S., Ill., graph. Darst., Kt., 23 cm
    Notes:

    Includes bibliographical references
  18. Food and knowledge in Renaissance Italy
    Bartolomeo Scappi's paper kitchens
    Author: Krohn, Deborah L.
    Published: [2015]
    Publisher:  Ashgate, Farnham, Surrey, UK England

    Location:
    Staatliche Museen zu Berlin, Preußischer Kulturbesitz, Kunstbibliothek
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    ::8:2016:5121:
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    Staatsbibliothek zu Berlin - Preußischer Kulturbesitz, Haus Potsdamer Straße
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    Staats- und Universitätsbibliothek Hamburg Carl von Ossietzky
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    Herzog August Bibliothek Wolfenbüttel
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    Content information
    Source: Staatsbibliothek zu Berlin
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9781409446712
    Series: Visual culture in early modernity
    Subjects: Cookbooks; Illustrated books; Engraving, Renaissance; Cooking in art; Cooking; Cooking, Italian; Food writing; Cookbooks; Cooking; Cooking in art; Italy; Italy; Cooking, Italian; Engraving, Renaissance; Food writing; Illustrated books; History; History; History; Italy; 16th century; 16th century; 16th century; Italy; Italy
    Other subjects: Scappi, Bartolomeo; Scappi, Bartolomeo; Scappi, Bartolomeo
    Scope: xvii, 249 Seiten, Illustrationen
    Notes:

    Includes bibliographical references and index
  19. Tastes and temptations
    food and art in Renaissance Italy
    Author: Varriano, John L.
    Published: c2009
    Publisher:  University of California Press, Berkeley, Calif.

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    Staatliche Museen zu Berlin, Preußischer Kulturbesitz, Kunstbibliothek
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    ::8:2010:317:
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    Herzog August Bibliothek Wolfenbüttel
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    Content information
    Source: Staatsbibliothek zu Berlin
    Language: English
    Media type: Book
    Format: Print
    ISBN: 0520259041; 9780520259041
    Other identifier:
    9780520259041
    RVK Categories: LN 10250
    Series: An Ahmanson Murphy fine arts imprint
    California studies in food and culture ; 27
    Subjects: Gastronomy; Food habits; Cooking, Italian; Art, Renaissance; Food in art
    Other subjects: Array; Array; Array; Array; Food in art
    Scope: XI, 259 S, Ill, 21 cm
    Notes:

    Literaturverz. S. 231 -247 und Index

    Includes bibliographical references and index
  20. Representing Italy through food
    Contributor: Naccarato, Peter (HerausgeberIn); Nowak, Zachary (HerausgeberIn); Eckert, Elgin K. (HerausgeberIn)
    Published: [2017]
    Publisher:  Bloomsbury Academic, London

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of... more

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    Staatliche Museen zu Berlin, Preußischer Kulturbesitz, Museum Europäischer Kulturen, Bibliothek
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    8° 26242
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    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies"-- Machine generated contents note: -- List of Figures -- Acknowledgments Editors' Introduction: Presenting Food, Representing Italy -- Peter Naccarato (Marymount Manhattan College, USA), Zachary Nowak, and Elgin Eckert (The Umbra Institute, Italy) Part I: (Re)presenting Iconic Italy 1. The Belated Revenge of Today's Farmers -- Massimo Montanari (University of Bologna, Italy) 2. Authenticity all'italiana: Food Discourses, Diasporas, and the Limits of Cuisine in Contemporary Italy -- Aliza Wong (Texas Tech University, USA) 3. Slow Food Movement and Facebook: The Paradox of Advocating Slow Living through Fast Technology -- Ginevra Adamoli (Independent Scholar, Italy) -- Part II: Representing Italy in Literature and Film 4. Casalinghitudine: Recipes for Political History -- Ernesto Livorni (University of Wisconsin-Madison, USA) 5. Inspector Montalbano a tavola: Food in Andrea Camilleri's Police Fiction -- Elgin Eckert (The Umbra Institute, Italy) 6. There's a Mobster in the Kitchen: Cooking, Eating, and Complications of Gender in Mafia Movies and Television -- Peter Naccarato (Marymount Manhattan College, USA) 7. In cibo veritas: Food Preparation and Consumption in Ozpetek's "Queer" Films Elgin Eckert and Zachary Nowak (The Umbra Institute, Italy) -- Part III: Marketing, Packaging, and Advertising Italy -- 9. Semiotics of Sauce: National Identity and Naming of Pasta Sauces Maryann Tebben (Bard College, USA) -- 10. Producing Consumers: How 1950's Food Advertisements in La cucina italiana Evoke and Create Gendered Bodies Diana Garvin (Cornell University, USA) -- 11. A Kitchen with a View: Perspectives on Italian Gender Roles in Barilla Food Commercials 1950-1970 Antonella Valoroso (The Umbra Institute, Italy) -- Part IV: Global Representations of Italy -- 12. Italian Food in the United States Ken Albala (University of the Pacific, USA) -- 13. Leggo's not-so-Autentico: Toward an Alternative Account of 20th Century Italo-Australian Foodways Rachel Ankeny & Tania Cammarano, University of Adelaide, Australia -- 14. Italian Food in Israel: Stuffing Up in an Imagined Mediterranean Nir Avieli (Ben Gurion University, Israel) -- 15. Afterword: Italy Represented Peter Naccarato (Marymount Manhattan College, USA), Zachary Nowak, and Elgin Eckert (The Umbra Institute, Italy) -- Bibliography -- Index

     
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    Source: Union catalogues
    Contributor: Naccarato, Peter (HerausgeberIn); Nowak, Zachary (HerausgeberIn); Eckert, Elgin K. (HerausgeberIn)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9781474280419; 9781350085756
    RVK Categories: ZE 79000
    Subjects: Food habits; Food habits; Food in popular culture; National characteristics, Italian; Cooking, Italian
    Scope: XIV, 269 Seiten, Illustrationen
  21. Eating at Hotel il Pellicano
    Author: Guida, Antonio
    Published: 2013
    Publisher:  Violette Editions, Porto Ercole, Italy

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    Source: Union catalogues
    Language: English; Italian
    Media type: Book
    Format: Print
    ISBN: 9781900828451; 1900828456
    Subjects: Cooking, Italian; Cooking; Hotels; Restaurants
    Scope: 221 pages, illustrations (chiefly color), 23 cm
  22. Representing Italy through food
    Contributor: Eckert, Elgin K. (HerausgeberIn); Naccarato, Peter (HerausgeberIn); Nowak, Zachary (HerausgeberIn)
    Published: 2017
    Publisher:  Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc, London, UK

    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of... more

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    Hochschule Aalen, Bibliothek
    Signature:
    E-Book EBSCO
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    Hochschule Esslingen, Bibliothek
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    E-Book Ebsco
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    Saarländische Universitäts- und Landesbibliothek
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    Universitätsbibliothek der Eberhard Karls Universität
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    "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies"-- 12 Leggo's not-so-autentico: Invention and representation in twentieth century Italo-Australian foodways Rachel A. Ankeny and Tania Cammarano13 Italian food in Israel: Representing an Imagined Mediterranean Nir Avieli; 14 Afterword: Italy represented Peter Naccarato, Zachary Nowak, and Elgin K. Eckert; Index. 8 Producing consumers: Gendering Italy through food advertisements Diana Garvin9 "A kitchen with a view": The modernization of gender roles in Italy through Barilla's 1950s and 1960s advertising campaigns Antonella Valoroso; 10 Semiotics of sauce: Representing Italian/American identity through pasta sauces Maryann Tebben; PART FOUR Global representations of Italy; 11 Italianità in America: The cultural politics of representing "authentic" Italian Cuisine in the U.S. Ken Albala. FC; Half title; Title; Copyright; Dedication; Contents; List of figures; Notes on contributors; Acknowledgments; Editors' Introduction: Presenting food, representing Italy Peter Naccarato, Zachary Nowak, and Elgin K. Eckert; PART ONE (Re)presenting iconic Italy; 1 And at last, the farmers win Massimo Montanari; 2 Authenticity all'italiana: Food discourses, diasporas, and the limits of cuisine in contemporary Italy Aliza S. Wong; 3 The Slow Food Movement and Facebook: The paradox of advocating slow living through fast technology Ginevra Adamoli. PART TWO Representing Italy in literature and film4 Clara Sereni's Casalinghitudine: Recipes for political history Ernesto Livorni; 5 Inspector Montalbano a tavola: Food in Andrea Camilleri's police fiction Elgin K. Eckert; 6 There's a mobster in the kitchen: Cooking, eating, and complications of gender in The Godfather and Goodfellas Peter Naccarato; 7 In cibo veritas: Food preparation and consumption in Özpetek's "queer" films Elgin K. Eckert and Zachary Nowak; PART THREE Marketing, packaging, and advertising Italy.

     
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