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Spaghetti with tomato sauce, or the other in us Spaghetti with tomato sauce, or the other in us
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Pasta and the Italians: a single and multiple identity Pasta and the Italians: a single and multiple identity
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Macaroni-eaters Macaroni-eaters
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Four pies Four pies
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One product, one city: Bologna and mortadella One product, one city: Bologna and mortadella
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Pellegrino Artusi: Italian identity in the world Pellegrino Artusi: Italian identity in the world
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Polenta and couscous (with an unexpected variant) Polenta and couscous (with an unexpected variant)
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Is McDonald’s compatible with local identities? Is McDonald’s compatible with local identities?
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Cite
Abstract
This chapter discusses the notion of food as a fundamental instrument of cultural identity. Many have, after all, asserted their identities via the authenticities of a particular cuisine, yet food and alimentary traditions in general are continually evolving, continually shaped by history and many other factors. The authenticity with a dish respective to its region is not static, as its historical roots likely point to a variety of sources from elsewhere. Culinary traditions are frequently shaped by the dietary needs of their time, as well as the cultural and political implications thereof. Identities associated with these are likewise fluid as they construct themselves over time, leaving even the mere notions of “traditions” and “roots” moot.
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