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Cover for Diventare cucina tipica: i prodotti del Nuovo Mondo sulla tavola italiana
dc.contributor.advisorPireddu, Nicolettaen
dc.creatoren
dc.date.accessioned2013-06-10T19:01:01Zen
dc.date.available2013-06-10T19:01:01Zen
dc.date.created2013en
dc.date.issueden
dc.date.submitted01/01/2013en
dc.identifier.otherAPT-BAG: georgetown.edu.10822_558381.tar;APT-ETAG: 3e9c8c81b456d258322a4ea2ff5686aden
dc.identifier.urien
dc.descriptionM.A.en
dc.description.abstractWhile most people are aware of the extent to which the discovery of the Americas changed world history, few consider the impact of New World flora and fauna on the eating habits of the Old World. Even Italy, which held no colonies or influence across the Atlantic, was radically changed at this basic level by the new plant and animal species discovered thousands of miles away. While dishes such as pizza margherita and gnocchi al pomodoro may seem as essentially Italian as Michelangelo's David and the Coliseum, they are much later arrivals on the scene. What Italians today consider cucina tipica, or traditional cuisine, has not been around as long as one might expect. A huge influence on Italian gastronomy, the Colombian Exchange introduced Italians to a myriad of possible new food products, dramatically altering their cuisine. With a focus on five ingredients of North and South American origin - the turkey, maize, potatoes, tomatoes, and peppers- this paper examines to what extent and under what circumstances Italians came to adopt New World species into their cooking. The article takes into consideration primary sources as far ranging as renaissance paintings, nineteenth century medical texts, and contemporary political propaganda to trace the incorporation of these new plants into the Italian kitchen. These documents help us to understand which species prospered in the land south of the Alps and which were rejected, as well as to appreciate the political, social, and cultural circumstances which favored or impeded their adoption. The transformation of these ingredients from exotic curiosities into everyday foodstuffs reveals the extent to which cooking and eating are dynamic fields that change in response to larger social and historical phenomena.en
dc.formatPDFen
dc.format.extent111 leavesen
dc.languageiten
dc.publisherGeorgetown Universityen
dc.sourceGeorgetown University-Graduate School of Arts & Sciencesen
dc.sourceItalian Studiesen
dc.subjectColombian Exchangeen
dc.subjectCuisineen
dc.subjectItalyen
dc.subjectMaisen
dc.subjectPotatoen
dc.subjectTomatoen
dc.subject.lcshEurope; Historyen
dc.subject.lcshEurope; Researchen
dc.subject.lcshFolkloreen
dc.subject.otherEuropean historyen
dc.subject.otherEuropean studiesen
dc.subject.otherFolkloreen
dc.titleDiventare cucina tipica: i prodotti del Nuovo Mondo sulla tavola italianaen
dc.typethesisen


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