This document discusses Aoi Nakakoji's research into discovering the unwritten oral traditions of Italian peasant cooking through interviews with elderly farmers. It provides background on how peasant cooking knowledge was traditionally passed down orally within families without being written down. Nakakoji aims to uncover this "voiceless" peasant cuisine through her oral history approach, conducting interviews with farmers about daily and festive meals from their childhoods, how cooking knowledge was acquired, and the contexts behind dishes. Her plan is to interview farmers across Italy's 20 regions, document recipes, and collaborate on publications and events to help preserve peasant culinary culture. The document includes recommendations from professors at the University of Bologna praising Nakakoji's passion and vitality

1. Peasants in the kitchen:
Storia orale della cucina
contadina italiana
Aoi Nakakoji

2. Background：
Culinary history consists of not only written sources but also
unwritten traditions
Written Unwritten
Many researches
Archives, recipes, etc POTENTIAL
Culinary history

3. Cucina contadina senza voce
Cf. https://community.camp-fire.jp/projects/view/643013
Contadini passavano le conoscenze
della cucina oralmente
nella famiglia senza scriverle,
percio’ e’ storicamente
nascosta/senza voce rispetto alla
cucina ricca

4. Cucina contadina ha valore da scoprire
・Story
famiglia, vita, tradizione nel community
・Sustainable
mangiare sulla terra
・Healty
ricchi di nutrienti, sano
・Culture
maggior parte della popolazione
Cucina di Nonna Lucia (83 anni), Altamura, Puglia

5. Approach to discover the unwritten cooking
Oral History Approach

6. My Approach of Oral Cooking History
On the table with foto In the kitchen On the table with food

7. Loadmap
1. Interviews 2. Output 3. Culture (re)creation
Thesis
Collaborazione（Recipe books,
Magazines, etc）
Events
cf. oral history projects
https://www.foodwaystexas.org/
https://volt.utep.edu/epfoodvoices/
Ora

8. Adesso sto cercando…
Contadini!
che potrei visitare ad ascoltare la loro racconta quando erano piccoli
- cosa mangiavano per il giorno quotidiano e il giorno di festa?
- come hanno preso la conoscenza della cucina?
- quale contesto e’ nato il piatto?

9. Aoi Nakakoji
Student/Researcher at the University of Bologna
Specialized in Food History
＊Background＊
Graduated from the University of Tokyo in 2018
Worked for Cookpad Inc. from April 2017 to Dec 2019
Mitsubishi UFJ Consulting from Jan 2020 -

10. Activities
Go to all 20 regions in Italy and learn home cooking in famly
：https://camp-fire.jp/projects/view/483261
Course of Italian home cooking for Japanese
：https://aurorapasta.base.shop/
Magazine ‘Piu’ vicino a Italia’
：https://piuvicinoaitalia.stores.jp/
Others
: Lectures at school, writings, etc

11. Recommendation
Antonio Schiavulli
the University of Bologna, ‘Global Cultures’ Course director
Aoi is very passionate about her study and we have high expectation for her contribution in the course.
She is not only smart and studious but also very charming as a personality, which is important for
long-term study life. She is doing her project in which she goes all the 20 regions of Italy and learn
home cooking from the family. I admire her vitality and I am sure she will get tons of insights from it.
I am sure she will achieve her goal and cheer her up from the bottom of my heart.
Laura Volse
Mamma Laura in Puglia
She came to my family with full of energy and cheerfulness. She has sun in her heart. She is always
positive, well educated, knowledgeable, and full of curiosity. There are many friends around her who
give her all the information they have, even making her backpack full of souvenirs. She learns a lot of
cooking from us, but not only recipes, but also she absorbs and communicates the history and tradition.
My family loves her as a real daughter. We support her for good!