Tag Archives: fabio parasecoli
Eataly World

Eataly World: Bringing Production to Consumers

There is little doubt that increasing numbers of consumers around the world are showing enthusiastic interest for Italian food. Ingredients and dishes are featured in stores and restaurants, while home cooks familiarize themselves with regional traditions and culinary techniques. The 2015 Milano Expo reinforced the prominence of Italian gastronomy, stimulating producers, exporters, chefs, and even […]

Continue Reading
HTTP://WWW.KENTUCKY.COM/NEWS/LOCAL/NEWS-COLUMNS-BLOGS/TOM-EBLEN/ARTICLE57966958.HTML
Dollie Johnson in the White House kitchen (circa 1890)

African Americans, food, and the White House: the value of diversity

We have just witnessed the inauguration of the 45th president of the United States. Not knowing what the political future of the country holds, we are trying to make sense of the signals that the new president gave during the campaign and the transition. Based on his cabinet choices, his impromptu pronouncements on twitter, and […]

Continue Reading
2016-11-21-1479728750-8407245-tampopo1-thumb

Feasting Our Eyes through Food Films

Food is not only good to eat; it is also increasingly enjoyed through media that range from one’s smartphone to cinema. In today’s popular culture, food’s visual representations play a role as relevant as its actual consumption, allowing for new forms of sharing and circulation. A specific contemporary way of looking at food is easily […]

Continue Reading
feasting-eyes-web-v2-1

Feasting our Eyes: Book Launch and Talk

Please Register to Attend.

Continue Reading
Via Fabio Parasecoli

Massimo Bottura and Alex Atala: the kitchen and the food system

By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. Chefs, in particular those who enjoy global visibility and celebrity appeal, are somehow expected to play the role of modern maîtres à penser and to take the lead in introducing changes in the way we produce, eat, and dispose of food. While some […]

Continue Reading
Via Fabio Parasecoli

Cooking with Great-Grandma

  By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. And there we were, food writer Saverio de Luca and I trying to figure out how to cook my great-grandmother’s handwritten recipes on a wood stove. I remember her as a tiny and quiet woman, always dressed in black, mysterious and a […]

Continue Reading
colunist 03.30.2016 pierrre article

The Global Circulation Of African Food

By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. Cosmopolitan gourmets are always looking for the next new trend, supported in their quest by insatiable media, marketers, and entrepreneurs. Relatively unexplored culinary traditions around the world are drawing their attention: we can mention West Indian, Peruvian, and Brazilian cuisines among those who […]

Continue Reading
Photo taken from Fabio Parasecoli's #homecook photos. Not in original publication

Food, Migrants, and the Making of Traditions

By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. Food is more than just physical sustenance: it produces meaning and sense, creating infinite culinary cultures where every ingredient, each dish, and meal structures are connected. These cultures are influenced not only by the past, interpreted and practiced as tradition, but also by […]

Continue Reading
foodnews 8.11.2015 shroomsfabio

Food on Show: Two Exhibitions in Rome

By Fabio Parasecoli, Associate professor and coordinator of food studies, The New School. Not to be outclassed by Milan, where the Expo 2015 – with more or less success – has turned the spotlight on food and nutrition as one on the most urgent issues of our time, Rome has now its own food-themed exhibitions. A […]

Continue Reading
foodsnews 8.3.2015 superfood

Why You’re a Sucker for ‘Superfoods’

Since the new millennium, the term “superfood” has erupted across the States,trending at its highest last summer. It’s still holding strong, and has influenced millions of people to take prejudice in their supermarket aisles. Against what? Ordinary foods… “The truth about the idea of superfoods is that the rules are always vague. There are these […]

Continue Reading