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Carol Field Presentation3

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Carol Field Presentation3

  1. 1. “ Recipes and Traditions from Italy’s Grandmothers” By: Carol Field
  2. 2. <ul><li>Carol Field </li></ul><ul><li>is a leading food writer who writes cookbooks about Italian cuisine. Unlike other cookbooks, these are composed of equal parts— </li></ul><ul><li>food anthropology, </li></ul><ul><li>recipes, </li></ul><ul><li>and admiration for the lives Italians live. </li></ul><ul><li>These are cookbooks to be read and savored because the lifestyle that has produced Italy's handmade cuisine is vanishing rapidly. </li></ul>In Nonna's Kitchen Carol Field documents the women who have kept delicious food on their family's tables through both good and bad economic times. http://goeurope.about.com/od/italy/tp/carol_field.htm
  3. 3. <ul><li>Carol Field is the author of four cookbooks, </li></ul><ul><li>In Nonna's Kitchen , </li></ul><ul><li>Focaccia , </li></ul><ul><li>Celebrating Italy , </li></ul><ul><li>The Italian Baker , </li></ul><ul><li>as well as— </li></ul><ul><li>The Hill Towns of Italy </li></ul><ul><li>And— </li></ul><ul><li>Mangoes and Quince , a novel. </li></ul><ul><li>She has won two IACP Cookbook Book Awards, a James Beard Award, and the Gold Medal for Cookbooks at the World Media Awards in Australia. </li></ul><ul><li>She lives in San Francisco with her architect husband and continues to travel back and forth to Italy. </li></ul><ul><li>http://www.harpercollins.com/authors/3097/Carol_Field/index.aspx </li></ul>
  4. 4. In Nonna’s Kitchen: <ul><li>First Chapter—(the anthropological theory)gives you the interviews she conducted and geography of the small towns in which she visited along with some history of the individuals she visited with. </li></ul><ul><li>Second Chapter—(culinary practices) involves the history of certain ingredients and the wisdom of the women who used these ingredients to create flavorful and historical Italian dishes that have been passed on to future generations. </li></ul><ul><li>The rest of the book is of recipes and a few short bios of the grandmothers who created some of the dishes listed in the book. </li></ul>
  5. 5. This book falls into the category… <ul><li>Slow foods section of our reading. </li></ul><ul><li>Authors like— </li></ul><ul><ul><li>Alison Leitch: Italian food and European identity. </li></ul></ul><ul><ul><li>She describes some of the “endangered foods” from the region of Le Marche. </li></ul></ul><ul><ul><li>Talks about the politics of “pleasure foods” </li></ul></ul><ul><ul><ul><li>The “desire for foods” </li></ul></ul></ul><ul><ul><ul><ul><li>The connection of cultural imagination and authoritarian dominance. </li></ul></ul></ul></ul><ul><ul><ul><li>“ Post revolutionary gourmets,” </li></ul></ul></ul><ul><ul><ul><ul><li>(like mosto and Saba from Fields’ book) </li></ul></ul></ul></ul><ul><ul><ul><ul><li>And how the slow foods process is a form of pleasure that links us to another time when slowness was like a type of finesse—an art. </li></ul></ul></ul></ul>
  6. 6. <ul><li>It also connects with the article on “Food Voice and Differential Consciousness” by Carole Counihan. </li></ul><ul><li>“ a key strategy used by dominated peoples to survive demeaning and disempowering structures and ideologies. It is the ability to acknowledge and operate within those structures and ideologies but at the same time to generate alternative beliefs and tactics that resist domination.” </li></ul><ul><li>This made me think about the importance of the slow foods movement and the culture that is slowly disappearing in Italy due to constant growth in population, industrialization, and the fact that this generation along with future generations seem to be so rushed, that slow food is like a myth. </li></ul><ul><li>If this form of culture is lost to future generations what will become of the process of food? </li></ul><ul><li>Will it still be considered a form of art? </li></ul><ul><li>Will food hold an important venue within society without the stability of this culture? </li></ul>
  7. 7. Umbria, Tuscany, Le Marche, southern Italy, and Sicily.
  8. 9. <ul><li>Town of San Lorenzo in Campo in Le Marche, Italy. </li></ul><ul><li>Where is San Lorenzo? </li></ul>
  9. 10. <ul><li>In Le Marche they make Saba at home and are prohibited from selling it. </li></ul><ul><li>Mosto—freshly squeezed grape juices boiled for hours into thick syrup— </li></ul><ul><li>Saba is an even more concentrated version of Mosto cooked until more concentrated. </li></ul><ul><li>It is a natural sweetener like honey with a flavor like concentrated raisons. </li></ul>
  10. 11. <ul><li>These grandmothers were from places like Tuscany, Umbria, and Le Marche which is in the center and others were from southern Italy, and Sicily. </li></ul><ul><li>They come from cities as large as Naples and Rome and from villages with fewer than 250 people; they come from the mountains, the seaside and hilly landscapes where grapes and olives and a rich variety of agriculture flourish. </li></ul><ul><li>Some grew up in dire poverty and never went to school while others grew up in immense comfort in wealthy aristocratic families and a number of others came from middle-class families of varying means. </li></ul>
  11. 12. <ul><li>What they are reflects the reality that for centuries there were two types of diets which created two different types of social class in Italy: </li></ul><ul><ul><li>The varied cuisine of the aristocrats </li></ul></ul><ul><ul><li>The food of the poor </li></ul></ul><ul><ul><ul><li>Based on whatever ingredients were available </li></ul></ul></ul><ul><ul><ul><li>Local variables: </li></ul></ul></ul><ul><ul><ul><ul><li>Type of vegetables </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Field greens (wild) </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Pasta, polenta, or rice </li></ul></ul></ul></ul><ul><ul><ul><ul><li>And the imagination of the cook </li></ul></ul></ul></ul><ul><ul><ul><li>This is a reflection of an intimate family history inflicted with regional and social distinction in expression through the process of creating these dishes that have been passed on from generation to generation. </li></ul></ul></ul>
  12. 13. <ul><li>The biggest worry of these women who prepared the food was that they did not make enough portions to serve up. </li></ul><ul><ul><li>They strongly encouraged you to eat seconds </li></ul></ul><ul><ul><ul><li>With more food to follow </li></ul></ul></ul><ul><ul><li>To object to more food is devaluing their efforts and can be seen as like an insult to the hard work and importance that goes into the creation of such an art. </li></ul></ul><ul><ul><ul><li>Refusals on the part of a guest would seem callous, thoughtless and even denigrating to the glorious food that filled the platters and bowl on the table. </li></ul></ul></ul>
  13. 14. Conclusion <ul><li>The grandmothers of Italy were and still are very important to the families of many who carry on the importance of what we consider today to be slow food but in reality, when these women were learning the tricks of the trade, it was just simply cooking and surviving. </li></ul>

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