Article ID: CBB762424863

Science in the Kitchen and beyond: Cooking with Pellegrino Artusi in Post-Unified Italy (2020)

unapi

An excerpt from the text: "In this article, I will discuss how hygiene, science and the notion of modernity penetrated and shaped Italian recipes and food knowledge in the late nineteenth and early twentieth century. I will focus predominantly on one figure Pellegrino Artusi (1820–1911) who published in 1891 an extremely successful book about food, recipes and diet: La Scienza in Cucina e l’arte di mangiar bene (Figure 1, Artusi, 1908: front-page). In the volume, Artusi embraces the revolution brought by nineteenth century science to make the art of cooking an example of modern science. The first edition included 419 recipes and was a discreet success in the book market of the country. By the final edition published by Artusi in 1910, the number of recipes had grown to over 700 and the volume also included advice on various dietary requirements. By looking at Artusi’s book we can tell three stories at once. First, there is a story about Italy and its unification. Second, there is a story about diet and how food knowledge was becoming more and more important for Italians. Third and finally, there is a story about science, medicine and public health where concepts like diet, food composition and health were beginning to be taken into account in the kitchen."

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Authors & Contributors
Marcie Cohen Ferris
Maria Antonella Piga
Roberto Lorenzetti
Henry Notaker
Kümin, Beat
Deborah Sabrina Iannotti
Concepts
Food and foods
Cooking and cuisine
Cookbooks; recipes (food)
Nutrition; dietetics
Food industry and trade
Science and society
Time Periods
19th century
20th century, early
18th century
17th century
20th century
Early modern
Places
Italy
England
Great Britain
United States
Europe
Southern states (U.S.)
Institutions
Red Cross Societies
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