The Gastronomic Prose of Pellegrino Artusi: culture, taste and distinction in a 19th century cookbook
DOI:
https://doi.org/10.11606/issn.1984-1124.v0i18p82-95Keywords:
Artusi, Culinary ethnography, History of gastronomy, Interculturality of food, Italian LiteratureAbstract
The present paper uses the interpretative reading of the introduction of three recipes from the book The Science in the Kitchen and the Art of Eating Well: Practical Manual for Families, Compiled by Pellegrino Artusi (1891), considered the historical canon of Italian cuisine. Discussing the concepts of Culture, Taste and Interculturality, it seeks to problematize the relationship between the innovative written form of the work and its reception by the public. The intention here is to emphasize that the inclusion of the other - whether as subject or object - was a differential of Artusi's writing, and its intercultural aspects.
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