How does one begin to encapsulate the varied cuisine of Italy? On this episode of A Taste of the Past, Linda Pelaccio is joined by Associate Professor at the New School, Fabio Parasecoli. Recently, Fabio released Al Dente, a book about the history of food in Italy. Learn how a desire for modernization suppressed the interest in Italian heirloom ingredients. Find out how economic conditions shaped Italian cuisine today. Why is Italian food so regionally diverse, and how do Italians express their local pride through food? How did Italians incorporate agricultural products from other areas into their culinary identity? Find out on this weeks episode of A Taste of the Past! Thanks to our sponsor, The International Culinary Center. Music by Idgy Dean. There was this idea of being modern rather than Italian, and that allowed for the spread of products throughout the country, and many of them were industrialized food products. [9:30] -- Fabio Parasecoli on A Taste of the Past
How does one begin to encapsulate the varied cuisine of Italy? On this episode of A Taste of the Past, Linda Pelaccio is joined by Associate Professor at the New School, Fabio Parasecoli. Recently, Fabio released Al Dente, a book about the history of food in Italy. Learn how a desire for modernization suppressed the interest in Italian heirloom ingredients. Find out how economic conditions shaped Italian cuisine today. Why is Italian food so regionally diverse, and how do Italians express their local pride through food? How did Italians incorporate agricultural products from other areas into their culinary identity? Find out on this week’s episode of A Taste of the Past! Thanks to our sponsor, The International Culinary Center. Music by Idgy Dean.
“There was this idea of being ‘modern’ rather than ‘Italian’, and that allowed for the spread of products throughout the country, and many of them were industrialized food products.” [9:30]
— Fabio Parasecoli on A Taste of the Past