Sources

Check the students’ book reviews and the film reviews!

BIBLIOGRAPHY

Suggested Cultural and Historical Food-related Readings on Italy

K. Albala. The Banquet: Dining in the Great Courts of Late Renaissance Europe.

J. Bastianich and D. Lynch. Vino Italiano: The Regional Wines of Italy.

R.L. Brulotte and M.A. Di Giovine (eds). Edible Identitities: Food as Cultural Heritage.

G.-P. Biasin. Food and the Novel.

P. Camporesi. Bread of Dreams: Food and Fantasy in Early Modern Europe.

P. Camporesi. Exotic Brew: The Art of Living in the Age of Enlightenment.

A. Capatti and M. Montanari. Italian Cuisine: A Cultural History.

S. Cinotto. The Italian American Table: Food, Family, and Community in New York City.

La Cucina: The Regional Cooking of Italy.

L. De Girolami Cheney. Arcimboldo.

L. DeSalvo and E. Giunta (eds.). The Milk of Almonds: Italian American Women Writers on Food and Culture.

J. Dickie. Delizia! The Epic History of the Italians and Their Food.

J.-L. Flandrin and M. Montanari (eds). Food: A Culinary History from Antiquity to the Present.

I. Gozzini Giacosa. A Taste of Ancient Rome.

S. Grainger. Cooking Apicious: Roman Recipes for Today.

D. Harper and P. Faccioli. The Italian Way: Food and Social Life.

M. Jeanneret. A Feast of Words: Banquets and Table Talk in the Renaissance.

A. and M. Keys. Eat Well and Stay Well.

E. Kostioukovitch. Why Italians Love to Talk about Food.

N. Moe. The View from Vesuvius: Italian Culture and the Southern Question.

M. Montanari. Cheese, Pears, and History.

M. Montanari. The Culture of Food.

M. Montanari. Food Is Culture.

M. Montanari. Italian Identity in the Kitchen, or Food and the Nation.

M. Montanari. Let the Meatballs Rest and Other Stories about Food and Culture.

M. Montanari. Medieval Tastes: Food, Cooking, and the Table.

P. Palma. Savoring Power, Consuming the Times: The Metaphors of Food in Medieval and Renaissance Italian Literature.

F. Parasecoli. Al Dente: A History of Food in Italy.

F. Parasecoli. Food Culture in Italy.

C. Petrini. Slow Food: The Case for Taste.

C. Petrini. Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair.

O. Redon, F. Sabban, and S. Serventi. The Medieval Kitchen: Recipes from France and Italy.

G. Riley. The Oxford Companion to Italian Food.

W. Root. The Food of Italy.

Literary Food-related Readings on Italy and Italian (and Italian-American) Cookbooks

P. Artusi. Science in the Kitchen and the Art of Eating Well.

L. Bastianich and T. Bastianich Manuali. Lidia’s Favorite Recipes.

A. Boni. The Talisman Italian Cookbook.

G. Bugalli. The Fine Art of Italian Cooking.

A. Buzzi. The Perfect Egg and Other Secrets.

I. Calvino. Mr. Palomar.

G. Coria. Sicily: Culinary Crossroads.

G. De Laurentiis. Everyday Italian.

G. Della Casa. Galateo, of Manners and Behavious in Familiar Conversation.

C. Dickens. Pictures from Italy.

C.E. Gadda. That Awful Mess on the Via Merulana.

E. Gilbert. Eat Pray Love.

J.W. von Goethe. The Flight to Italy: Diary and Selected Letters.

J.W. von Goethe. Italian Journey.

M. Hazan. Essentials of Classic Italian Cooking.

H. James. Italian Hours.

S. Loren. Eat with Me.

Madame de Staël. Corinne, or Italy.

F.T. Marinetti. The Futurist Cookbook.

Martino of Como. The Art of Cooking: The First Modern Cookery Book.

F. Mayes. Under the Tuscan Sun.

The Opera of Bartolomeo Scappi (1570): The Art and Craft of a Master Cook.

F. Picchi. Florence: Walking through Food and Culture.

M. Pignatelli Ferrante. Puglia: A Culinary Memoir.

Platina. On Right Pleasure and Good Health.

J. Ross and M. Waterfield. Leaves from Our Tuscan Kitchen.

W.M. Rossetti, 1240?-1213? Bonvesin de la Riva. Italian courtesy-books.

M. Sassetti. Giochi di sfoglia [in Italian and in English].

C. Scorsese. Italianamerican: The Scorsese Family Cookbook.

C. Sereni. Keeping House

B. Severgnini. La Bella Figura.

B. Severgnini. Ciao, America!

The Silver Spoon.

L. Spaghetti. Un Amico Italiano: Eat, Pray, Love in Rome.

Stendhal. Three Italian Chronicles.

E. Vittorini. Conversations in Sicily.

Suggested General Food-related Readings

M. Aronson and M. Budhos. Sugar Changed the World: A Story of Magic, Spice, Slavery, Freedom, and Science.

N. Ashley, J. Hollows, S. Jones, and B. Taylor. Food and Cultural Studies.

C. Baron, D. Carson, and m. Bernard. Appetites and Anxieties: Food, Film, and the Politics of Representation.

M. Bittman. How to Cook Everything.

A. L. Bower (ed). Reel Food: Essays on Food and Film.

A. Brillat-Savarin. The Physiology of Taste: Or Meditations on Transcendental Gastronomy.

C. Brittin. The Food and Culture around the World Handbook.

S.D. Coe and M.D. Coe. The True History of Chocolate.

C. Counihan and P. Van Esterik (eds). Food and Culture: A Reader (3rd ed).

J. R. Keller. Food, Film, and Culture: A Genre Study.

D. Koeppel. Banana: The Fate of the Fruit that Changed the World.

M. Kurlansky. Salt: A World History.

M. Kurlansky. Cod: A Biography of the Fish that Changed the World.

M. Kurlansky. The Big Oyster: A History on the Half Shell.

H. McGee. On Food and Cooking: The Science and Lore of the Kitchen.

M. McWilliams. Food around the World: A Cultural Perspective.

T. Mueller. Extra virginity: The Sublime and Scandaloud World of Olive Oil.

M. Pendergrast. Uncommon Grounds: The History of Coffee and How It Transformed Our World.

N. Perullo. Taste as Experience: The Philosophy and Aesthetics of Food.

R. Phillips. A Short History of Wine.

M. Pollan. Cooked: A Natural History of Transformation.

M. Pollan. The Omnivore’s Dilemna: A Natural History of Four Meals.

M. Pollan. In Defense of Food.

M. Pollan. Food Rules: An Eater’s Manual.

S.A. Russell. Hunger: An Unnatural History.

M. Shaffer. Pepper: A history of the World’s Most Influential Spice.

J. Turner. Spice: The History of a Temptation.

B. Wilson. Consider the Fork: A History of How We Cook and Eat.

R. Wrangham. Catching Fire: How Cooking Made us Human

S. Zimmerman. Food in the Movies.

FILMOGRAPHY

Suggested Films and Documentaries on Italian (Italian-American and American) Gastronomy

La grande abbuffata (Marco Ferreri, 1973).

Italianamerican (Martin Scorsese, 1974).

Lunga vita alla signora (Ermanno Olmi, 1987).

Camerieri (Leone Pompucci, 1995).

Big night (Campbell Scott and Stanley Tucci, 1996).

La cena (Ettore Scola, 1998).

Dinner Rush (Bob Giraldi, 2000).

Mostly Martha (Sandra Nettelbeck, 2001).

Il più bel giorno della mia vita (Cristina Comencini, 2002).

Italian for Beginners (Lone Scherfig, 2002).

La finestra di fronte (Ferzan Ozpetek, 2003).

Il pranzo della domenica (Carlo Vanzina, 2003).

Under the Tuscan Sun (Audrey Wells, 2003).

Cuoco contadino (Luca Guadagnino, 2004).

Mondovino, la Guerra del gusto (Jonathan Nossiter, 2004).

Il vento fa il suo giro (Giorgio Diritti, 2005).

La cena per farli conoscere (Pupi Avati, 2007).

Lezioni di cioccolato (Claudio Cupellini, 2007).

Pranzo di ferragosto/Mid-August Lunch (Gianni Di Gregorio, 2009).

Focaccia Blues (Nico Cirasola, Italia, 2009).

Sono l’amore/I Am Love (Luca Guadagnino, 2009).

The Peasant and the Priest (Esther Podemski, 2010).

Eat Pray Love (Ryan, Murphy, 2010).

Letters to Juliet (Gary Winick, 2010).

Food of Italy/La cucina italiana (2010).

Lezioni di cioccolato 2 (Alessio Maria Federici, 2011).

Il sale della vita/The Salt of Life (Gianni Di Gregorio, 2012).

Langhe Doc: Stories of Heretics in the Italy of Warehouses (Paolo Casalis, 2012)

I giorni della vendemmia (Marco Righi, 2012).

Slow Food Story (Stefano Sardo, 2013).

Suggested General Films, Animation, and Documentaries on Food

Tampopo (Juzo Itami, 1985).

Babette’s Feast (Gabriel Axel, 1987).

Mystic Pizza (Donald Petrie, 1988).

The Cook, the Thief, the Wife and Her Lover (Peter Greenway, 1989).

Like Water for Chocolate/Como agua para chocoloate (Alfonso Arau, 1992).

Eat Drink Man Woman (Ang Lee, 1994).

Home for the Holidays (Jodie Foster, 1995).

Antonia’s Line (Marleen Gorris, 1995).

Soul Food (George Tillman, 1997).

A Thousand Acres (Jocelyn Moorhouse, 1997).

Felicia’s Journey (Atom Egoyan, 1999).

Chocolat (Lasse Hallström, 2000).

Whats’ Cooking (Gurinder Chadha, 2000).

Woman on Top (Fina Torres, 2000).

Scotalnd, PA (Billy Morrissette, 2001).

Tortilla Soup (Maria Ripoll, 2001).

Sideways (Alexander Payne, 2004).

Willy Wonka and the chocolate factory (Tim Burton, 2005).

Genetically Modified Food (Elliott Haimoff, 2005).

Ratatouille (B. Bird and J Pinkava, 2007).

No Reservations (Scott Hicks, 2007).

Food, Inc. (Robert Kenner, 2008).

Food Beware: The French Organic Revolution (Jean-Paul Jaud, 2008).

Julie & Julia (Nora Ephron, 2009).

Food Matters (James Colquhoun and Laurentin Ten Bosch, 2009).

Ingredients (Robert Bates, 2010).

Three Stars (Lutz Hachmeister, 2010).

Le Chef (Daniel Cohen, 2012).

Jiro Dreams of Sushi (David Gelb, 2012).

Spinning plates (Joseph Levy, 2013).

The Lunchbox (Ritesh Batra, 2013).

The Hundred-Foot Journey (Lasse Hallström, 2014).

Fed Up (Stephanie Soechtig, 2014).

Chef (Jon Favreau, 2014).

Food Chains (Sanjay Rawal, 2014).

Just Eat It: A Food Waste Story (Grant Baldwin, 2015).

Of the Land (Bryan Law, 2015).

The Hand that Feeds (Mahoma Lopez and Margarito Lopez, 2015).

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