Cloth $31.00 ISBN: 9780226317243 Published February 2010
E-book $7.00 to $30.00 About E-books ISBN: 9780226317267 Published January 2010

The Italian Way

Food and Social Life

Douglas Harper and Patrizia Faccioli

Douglas Harper and Patrizia Faccioli

320 pages | 160 halftones | 7 x 10 | © 2010
Cloth $31.00 ISBN: 9780226317243 Published February 2010
E-book $7.00 to $30.00 About E-books ISBN: 9780226317267 Published January 2010

Outside of Italy, the country’s culture and its food appear to be essentially synonymous. And indeed, as The Italian Way makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table.

 

The Italian Way focuses on two dozen families in the city of Bologna, elegantly weaving together Harper’s outsider perspective with Faccioli’s intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table—a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country’s cookbooks, and Harper’s mouth-watering photographs, The Italian Way is a rich repast—insightful, informative, and inviting.

Howard S. Becker, author of Tricks of the Trade and Telling About Society

The Italian Way is a deep, rich, and complex analysis of food practices and the way they implicate and are involved in every aspect of society. The descriptions of the meals are elegantly informal, but probing and informative. The photographs are integral to those descriptions—not illustrations of some points the authors make, but points in their own right. Along the way you gain a complicated understanding of the nature of a ‘proper’ Italian meal: what it has to contain, how it has to be served, what the acceptable limits of variation are, and many other things. I’ve seldom read a work of sociology that left me feeling I had learned so much I didn’t know.”

Carole Counihan, author of Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence

“In The Italian Way Harper and Faccioli present an intriguing discussion of Bolognese foodways that reveals much about Italian culture. The authors focus on how food reflects Italian identity, on the contrast between Italy’s history of scarcity and its present abundance, and on food’s expression of sacred and profane value systems. Historical and contemporary photographs complement the interviews to make The Italian Way an original look at eating in Bologna.”

Times Higher Education
"An engaging and informative book, complete with photos and lively records of personal conversations."
Times Literary Supplement
"Offers interesting and often amusing snapshots of how Italians feel about their food, successfully showing how it sustains body and mind."
Contents

Acknowledgments

 

Setting the Table

Frames of Reference

 

Part One

    Love

    Power

    Labor

 

Part Two

    Constructing Food the Italian Way

    Food Combinations, Meal Sequence, and Bodily Well-Being

    Class, Regionalism, and Commitment

 

Digestivo          by Patrizia Faccioli

Cibo per la mente (Food for Thought)

 

Notes

Glossary of Italian Terms

Bibliography

Index
For more information, or to order this book, please visit http://www.press.uchicago.edu
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