{"id":17169,"date":"2014-11-28T00:00:00","date_gmt":"2014-11-28T00:00:00","guid":{"rendered":"https:\/\/www.bbs.unibo.it\/history-of-food\/"},"modified":"2020-02-28T14:21:01","modified_gmt":"2020-02-28T14:21:01","slug":"history-of-food","status":"publish","type":"post","link":"https:\/\/www.bbs.unibo.it\/en\/history-of-food\/","title":{"rendered":"[book] An Italian in New York: Fabio Parasecoli"},"content":{"rendered":"<p>We are pleased to have as part of our Faculty Fabio Parasecoli, head of the department of Food Studies at the New School in New York.<\/p>\n<p>In his new book, &#8220;A History of food in Italy&#8221; explains\u00a0why such courses are becoming more and more common in American universities.<\/p>\n<p><!--more--><\/p>\n<p>A abstract from his book:<\/p>\n<p>&#8220;Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses \u2014 we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country\u2019s regions and beyond in the first book in Reaktion\u2019s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country\u2019s cuisine became what it is today.&#8221;<\/p>\n<p>Fabio Parasecoli<\/p>\n<p><a href=\"http:\/\/www.newschool.edu\/facultyexperts\/faculty.aspx?id=81960\">http:\/\/www.newschool.edu\/facultyexperts\/faculty.aspx?id=81960<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We are pleased to have as part of our Faculty Fabio Parasecoli, head of the department of Food Studies at the New School in New York. In his new book, &#8220;A History of food in Italy&#8221; explains\u00a0why such courses are becoming more and more common in American universities.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[92],"tags":[],"rubrica":[],"class_list":["post-17169","post","type-post","status-publish","format-standard","hentry","category-news-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>[book] An Italian in New York: Fabio Parasecoli | BBS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bbs.unibo.it\/en\/history-of-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[book] An Italian in New York: Fabio Parasecoli | BBS\" \/>\n<meta property=\"og:description\" content=\"We are pleased to have as part of our Faculty Fabio Parasecoli, head of the department of Food Studies at the New School in New York. 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