By Carole M. Counihan
During this scrumptious ebook, famous nutrition student Carole M. Counihan offers a compelling and artfully informed narrative approximately family members and nutrients in overdue 20th-century Florence. in accordance with reliable study, Counihan examines how kinfolk, and particularly gender have replaced in Florence because the finish of worldwide battle II to the current, giving us a portrait of the altering nature of contemporary lifestyles as exemplified via foodstuff and foodways.
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Additional resources for Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence
It’s eaten with a light mayonnaise on top with other herbs and it is fabulous, really delicious, and very light too. I also like, for example, raw onions with tuna fish, or prosciutto. In his next words, Rinaldo reiterated a central Tuscan value, rooted in a tradition of scarcity, It’s the quality not the quantity that counts for me. He also emphasized the basic foundation of Tuscan cuisine: I’m happy if you make me a good pomarola*, or a good meat sauce, or, I don’t know, a risotto. I can dine with risotto—that’s how I am.
They took care of the vegetable garden and gathered wild foods. They tended, slaughtered, and cooked or sold the courtyard animals, including chickens, ducks, geese, turkeys, rabbits, pigeons, and even, according to fifty-year-old Valeria, HISTORICAL ROOTS OF FLORENTINE FOOD, FAMILY, AND GENDER • 39 guinea pigs.
Both a man and a woman were needed in a household to ensure the survival of the family. But since men’s work was valued more highly, women had to contend with a societal and familial imbalance that disfavored them and privileged men. In Chapters 5, 6, 8, and 9 Florentines’ food-centered narratives present the diverse, complex, and shifting workings of gender. 5 In both urban and rural Tuscan families, socioeconomic differences in diet emerged principally through the greater consumption by the wealthy of meat, fats, and luxury foods such as coffee, wine, and sweets.