Fabio Parasecoli
Fabio Parasecoli is Professor of Food Studies in the Department and Nutrition at New York University in New York City. His research explores the intersections among food, popular culture, and politics, particularly in food design. He studied East Asian cultures and political science in Rome, Naples and Beijing. After covering Middle and Far Eastern political issues, he wrote for many years as the U.S. correspondent for Gambero Rosso, Italy's authoritative food and wine magazine. Recent books include Bite me! Food in Popular Culture (2008), the six-volume Cultural History of Food (2012, co-edited with Peter Scholliers), Al Dente: A History of Food in Italy (2014, translated into Italian in 2015 and into Korean in 2017), Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US (2016, authored with Laura Lindenfeld), and Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market (2017). His new book Food (2019) has been released by MIT Press in the Essential Knowledge series.
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Books by Fabio Parasecoli
1. A Cultural History of Food in Antiquity (800 BCE - 500 CE)
2. A Cultural History of Food in the Medieval Age (500 - 1300)
3. A Cultural History of Food in the Renaissance (1300 - 1600)
4. A Cultural History of Food in the Early Modern Age (1600 - 1800)
5. A Cultural History of Food in the Age of Empire (1800 - 1900)
6. A Cultural History of Food in the Modern Age (1920 - 2000)
Each volume discusses the same themes in its chapters:
1. Food Production
2. Food Systems
3. Food Security, Safety and Crises
4. Food and Politics
5. Eating Out
6. Professional Cooking, Kitchens and Service Work
7. Family and Domesticity
8. Body and Soul
9. Food Representations
10. World Developments
This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume.
Papers by Fabio Parasecoli
1. A Cultural History of Food in Antiquity (800 BCE - 500 CE)
2. A Cultural History of Food in the Medieval Age (500 - 1300)
3. A Cultural History of Food in the Renaissance (1300 - 1600)
4. A Cultural History of Food in the Early Modern Age (1600 - 1800)
5. A Cultural History of Food in the Age of Empire (1800 - 1900)
6. A Cultural History of Food in the Modern Age (1920 - 2000)
Each volume discusses the same themes in its chapters:
1. Food Production
2. Food Systems
3. Food Security, Safety and Crises
4. Food and Politics
5. Eating Out
6. Professional Cooking, Kitchens and Service Work
7. Family and Domesticity
8. Body and Soul
9. Food Representations
10. World Developments
This structure means readers can either have a broad overview of a period by reading a volume or follow a theme through history by reading the relevant chapter in each volume.
International Conference "Food for Thought: Nourishment, Culture, Meaning" (New York University, Oct 14-15, 2019)