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Italian Identity in the Kitchen, or Food and the Nation$
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Massimo Montanari

Print publication date: 2013

Print ISBN-13: 9780231160841

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231160841.001.0001

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The Number of Italians Increases

The Number of Italians Increases

(p.53) The Number of Italians Increases
Italian Identity in the Kitchen, or Food and the Nation

Massimo Montanari

Columbia University Press

This chapter describes cookbooks written before World War II from 1915–1918. During his captivity in the prisoner-of-war camps at Celle, Giuseppe Chioni—a Genoese second lieutenant—collected recipes that he and his companions remembered, and put them into a manual entitled Arte culinaria to alleviate his stress and discomfort. In the same camp and during the same months, Giosuè Fiorentino—a non-commissioned officer—compiled another cookbook that brought together the experiences of the various inmates. The military command, to keep up the morale of the troops, put out a newspaper, La Tradotta, in which the meaning of national identity is condensed in gastronomic symbols.

Keywords:   cookbooks, Giuseppe Chioni, Arte culinarian, Giosuè Fiorentino, La Tradotta

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