By Carole M. Counihan
During this scrumptious publication, famous nutrition student Carole M. Counihan provides a compelling and artfully informed narrative approximately relations and nutrition in past due 20th-century Florence. in line with good examine, Counihan examines how kin, and particularly gender have replaced in Florence because the finish of worldwide struggle II to the current, giving us a portrait of the altering nature of recent lifestyles as exemplified via nutrition and foodways.
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Extra resources for Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence
Marco’s sixty-four-year-old wife Tommasa confirmed her husband’s view: We were always pretty well off because my father had a store, no? He and my mother had a bakery. Because of that, we were relatively well off and could eat better than many. We ate meat every day, at least once a day. Tommasa’s sister, sixty-six-year-old Elena, agreed: When my father was still alive, we had meat every day. Well, sometimes during the war no, because you couldn’t find it then. But normally we had meat every day.
I love polenta. It’s rare for me to stray from simple Tuscan cuisine. For Rinaldo and many others, contented consumption of simple Tuscan cuisine enduring across families and generations was an important expression of cultural identity. FLORENTINE CUISINE AND CULTURE • 21 Cuisine and Gender` Florentines also expressed and enacted gender identity through foodways. Across the twentieth century, a rigid sexual division of labor prevailed, and men and women had clearly defined food roles: women to cook, serve, and clean up after food; men to produce and eat it.
While Berta’s family was not destitute, they had very limited resources, like most other mezzadria families: We were more or less in the same conditions as the other peasants; we were all at the same level What did we have to eat? Very little! Bread and onions many mornings. Bread and olive oil if we were out in the woods looking after the grazing animals. We gathered snails—oh, yes, as many as we wanted. For lunch, a little thin soup—minestruccia—made of water and herbs. We always ate lunch at home, just to have a little something hot.
Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence by Carole M. Counihan