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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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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 12 June 2021

The “Italian Miracle”

The “Italian Miracle”

Between Modernity and Tradition

Chapter:
(p.59) The “Italian Miracle”
Source:
Italian Identity in the Kitchen, or Food and the Nation
Author(s):

Massimo Montanari

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231160841.003.0010

This chapter discusses the changes in the Italian alimentary model after the country's recovery from the food crisis caused by World War II. According to film director Pier Paolo Pasolini, because of its slowness and contradictions, “alimentary modernization was not able to assure a steady improvement in the diet nor could it replace a typology of consumption dominated by localization and seasonality, which expressed limited and irregular relations with the market.” Alimentary postmodernism dislodged choices that seemed well rooted, proposing relationships with food that paradoxically combined the maximum of modernity with the recovery of tradition. As in all industrial countries, manufactured foodstuffs, canned goods, and all the “modern” conveniences played a large role in changing the Italian alimentary model.

Keywords:   Italian alimentary, Pier Paolo Pasolini, alimentary modernization, alimentary postmodernism, manufactured foodstuffs, canned goods

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