ISSN: 2038-0925

4/ Healthy and environment-friendly: the rise of sustainable food consumption through the pages of «La Cucina Italiana» (1952-2017)

di Elisa TIZZONI

Diacronie. Studi di Storia Contemporanea, N. 40, 4|2019

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ABSTRACT TESTO INTEGRALE L’AUTORE REFERENZE LICENZE

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"Swipp La Cucina Italiana" by Swipp Inc on Flickr (CC BY-SA 2.0)

“Swipp La Cucina Italiana” by Swipp Inc on Flickr (CC BY-SA 2.0)

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Abstract


Italiano

L’articolo indaga la comparsa di pratiche sostenibili nei consumi domestici, allo scopo di analizzare quando e con quali modalità La Cucina Italiana, la più conosciuta rivista di cucina italiana, ha promosso o, al contrario, ostacolato la diffusione di abitudini alimentari sostenibili e, più in generale, l’affermazione di modelli di consumo consapevole nell’Italia del dopoguerra (1952-2017).
Da un punto di vista metodologico, la ricerca si colloca al crocevia tra storia ambientale e storia dei consumi; inoltre, l’articolo fa riferimento ai gender studies per quanto concerne la condizione femminile nell’Italia del dopoguerra.

Parole chiave: ambiente, consumi domestici, questioni di genere, riviste di cucina, sostenibilità.

 

English

The article investigates the emergence of sustainable practices in household consumption, with a view to analyzing when and how La Cucina Italiana, the best known Italian cooking magazine, promoted either challenged the spread of sustainable eating habits and, broadly speaking, the rise of conscious consumption patterns in post-war Italy (1952-2017).
From a methodological point of view, the research lies at the crossroad between environmental history and consumption history; besides, the article owes to the so-called gender studies as refers to female condition in post-war Italy.

Keywords: Cooking Magazines, Environment, Gender Issues, Household Consumption, Sustainability.

 
 

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L’autore


Elisa Tizzoni, PhD in Contemporary History, has carried out research and teaching assignments at the Universities of Florence, Pisa, Padua, Salzburg and at some well-known cultural institutions. In 2017, she obtained a Postgraduate Vibeke Sørensen Grant at the Historical Archives of the European Union; in 2018 she was a Visiting Fellow at the European University Institute in Florence. She is currently an Adjunct Professor in Modern European History at the University of Pisa.

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Per citare questo articolo


TIZZONI, Elisa, «Healthy and environment-friendly: the rise of sustainable food consumption through the pages of La Cucina Italiana (1952-2017)», Diacronie. Studi di Storia Contemporanea, N. 40, 4|2019

URL: <https://www.studistorici.com/2019/12/29/tizzoni_numero_40/>

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Licenze


Creative Commons License«Healthy and environment-friendly: the rise of sustainable food consumption through the pages of La Cucina Italiana (1952-2017)» by Elisa Tizzoni / Diacronie. Studi di Storia Contemporanea is licensed under a Creative Commons Attribuzione – Condividi allo stesso modo 3.0 Unported.

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