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| Author | : Diana Garvin |
| Publisher | : University of Toronto Press |
| Total Pages | : 293 |
| Release | : 2022-02-07 |
| Genre | : Cooking |
| ISBN | : 1487528183 |
Feeding Fascism uses food as a lens to examine how women's efforts to feed their families became politicized under the Italian dictatorship.
| Author | : Dr. Sahadeva Das |
| Publisher | : Golden Age Media |
| Total Pages | : 102 |
| Release | : 2018-01-01 |
| Genre | : Religion |
| ISBN | : 9382947450 |
Henry Kissinger, the former US national security adviser and secretary of state says, “Control oil and you control nations; control food and you control the people.” Food fascism is all about controlling the food supply and thereby controlling the people. The vested interests get to decide who eats and who starves.
| Author | : Karima Moyer-Nocchi |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 267 |
| Release | : 2019-03-08 |
| Genre | : History |
| ISBN | : 1442269758 |
The Eternal Table: A Cultural History of Food in Rome is the first concise history of the food, gastronomy, and cuisine of Rome spanning from pre-Roman to modern times. It is a social history of the Eternal City seen through the lens of eating and feeding, as it advanced over the centuries in a city that fascinates like no other. The history of food in Rome unfolds as an engaging and enlightening narrative, recounting the human partnership with what was raised, picked, fished, caught, slaughtered, cooked, and served, as it was experienced and perceived along the continuum between excess and dearth by Romans and the many who passed through. Like the city itself, Rome’s culinary history is multi-layered, both vertically and horizontally, from migrant shepherds to the senatorial aristocracy, from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. The Eternal Table takes the reader on a culinary journey through the city streets, country kitchens, banquets, markets, festivals, osterias, and restaurants illuminating yet another facet of one of the most intriguing cities in the world.
| Author | : Tiago Saraiva |
| Publisher | : MIT Press |
| Total Pages | : 346 |
| Release | : 2016-10-07 |
| Genre | : Science |
| ISBN | : 0262335719 |
How the breeding of new animals and plants was central to fascist regimes in Italy, Portugal, and Germany and to their imperial expansion. In the fascist regimes of Mussolini's Italy, Salazar's Portugal, and Hitler's Germany, the first mass mobilizations involved wheat engineered to take advantage of chemical fertilizers, potatoes resistant to late blight, and pigs that thrived on national produce. Food independence was an early goal of fascism; indeed, as Tiago Saraiva writes in Fascist Pigs, fascists were obsessed with projects to feed the national body from the national soil. Saraiva shows how such technoscientific organisms as specially bred wheat and pigs became important elements in the institutionalization and expansion of fascist regimes. The pigs, the potatoes, and the wheat embodied fascism. In Nazi Germany, only plants and animals conforming to the new national standards would be allowed to reproduce. Pigs that didn't efficiently convert German-grown potatoes into pork and lard were eliminated. Saraiva describes national campaigns that intertwined the work of geneticists with new state bureaucracies; discusses fascist empires, considering forced labor on coffee, rubber, and cotton in Ethiopia, Mozambique, and Eastern Europe; and explores fascist genocides, following Karakul sheep from a laboratory in Germany to Eastern Europe, Libya, Ethiopia, and Angola. Saraiva's highly original account—the first systematic study of the relation between science and fascism—argues that the “back to the land” aspect of fascism should be understood as a modernist experiment involving geneticists and their organisms, mass propaganda, overgrown bureaucracy, and violent colonialism.
| Author | : Karima Moyer-Nocchi |
| Publisher | : Medea |
| Total Pages | : 430 |
| Release | : 2015-09-22 |
| Genre | : |
| ISBN | : 9780996546607 |
Italy is experiencing a surge of gastronomic nostalgia, a yearning to recreate and relive the delectable rustic meals of yesteryear, of brimming chalices of wine and sauce-laden pasta. A return to the simple abundance of Italy's past! Ah, if only it were true. If there was a glorious yesteryear of Italian feasting, it was enjoyed only by society's elite. As for standard, rustic fare, such meals bore little resemblance to what is now considered-even in Italy-traditional Italian food. Determined to uncover the true roots of Italian cuisine and reveal its intriguing yet uncelebrated past, food historian Karima Moyer-Nocchi interviewed Italian "ninetysomething" women from various walks of life, from charcoal-makers to countesses. Her travels spanned from the far north to the deep south, as well as Italy's former landholdings. All of the interviewees had lived through the harrowing years called the Ventennio fascista, the twenty-year reign of fascism in Italy, and were eager to have their final say. What follows are eighteen remarkable oral narratives, each building upon the last to create a mosaic of Italian foodways, from the fascist era through to the post World War II boom, the "Dolce Vita." Each woman contributes a recipe chosen specifically to reflect what food was like when she was growing up under Mussolini. The narratives are separated by astringent, yet entertaining essay briefs, illuminating various aspects of gastronomic history and daily life in fascist Italy. Engrossingly entertaining, "Chewing the Fat" gently debunks the myths of Italy's gastronomic nostalgia industry, revealing a culture of food that is surprisingly different from the image most people have of Italian cuisine. "A remarkable insight into the realities of Italian food. This book lays bare the multiple dimensions of Italian gastronomy: geography, politics, social background, education and economics. It is an eloquent dissection of the nuances of the world's favorite cooking as well as a magical exercise in memory. A brilliant reconstruction of the kitchens and cookery (and much else besides) of a previous generation." -Tom Jaine, Food writer, publisher, critic, and restaurateur
| Author | : Michael Vavrus |
| Publisher | : Teachers College Press |
| Total Pages | : 225 |
| Release | : 2022 |
| Genre | : Education |
| ISBN | : 0807781037 |
This timely book examines how fascist ideology has taken hold among certain segments of American society and how this can be addressed in curriculum and instruction. Vavrus presents middle, secondary, and college educators and their students with a conceptual framework for enacting a critical multicultural pedagogy by analyzing discriminatory discourse and recommending civic anti-fascist steps people can take right now. For teacher education programs and policymakers, anti-fascist civic assessment rubrics are provided. To help clarify contemporary debates over what can be taught in public schools, an advance organizer highlights contested and misunderstood terminology. Featuring historical and contemporary patterns of fascist politics, this accessible text is organized in four parts: “Good Trouble,” Unpacking Ideological Orientations, Indicators of Colonial Proto-Fascism and U.S. Fascist Politics, and An Anti-Fascist “Reading the World.” Readers will come away with a deeper knowledge base that marshalls a century of anti-fascist actions in response to contemporary acts of racism, anti-Semitism, Islamophobia, gender and sexuality discrimination, bias against Latinx and migrant populations, and other actions that undermine our democracy and harm marginalized students and their families and communities. Book Features: A groundbreaking framework for incorporating anti-fascist pedagogical concepts into multicultural educationDescriptions of common characteristics of historical fascism, far-right extremism, and anti-fascism.Anti-fascist assessment rubrics for teacher educators.Guidance to assist classroom teachers in contextualizing current anti-democracy events.Recommended and annotated anti-fascist background readings informed by critical, theoretical, and intersectional perspectives.
| Author | : Simone Cinotto |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 342 |
| Release | : 2024-08-08 |
| Genre | : History |
| ISBN | : 1350436852 |
Food stood at the centre of Mussolini's attempt to occupy Ethiopia and build an Italian Empire in East Africa. Seeking to redirect the surplus of Italian rural labor from migration overseas to its own Empire, the fascist regime envisioned transforming Ethiopia into Italy's granary to establish self-sufficiency, demographic expansion and strengthen Italy's international political position. While these plans failed, the extensive food exchanges and culinary hybridizations between Ethiopian and Italian food cultures thrived, and resulted in the creation of an Ethiopian-Italian cuisine, a taste of Empire at the margins. In studying food in short-lived Italian East Africa, Gastrofascism and Empire breaks significant new ground in our understanding of the workings of empire in the circulation of bodies, foodways, and global practices of dependence and colonialism, as well as the decolonizing practices of indigenous food and African anticolonial resistance. In East Africa, Fascist Italy brought older imperial models of global food to a hypermodern level in all its political, technoscientific, environmental, and nutritional aspects. This larger story of food sovereignty-entered in racist, mass settler colonialism-is dramatically different from the plantation and trade colonialisms of other empires and has never been comprehensively told. Using an original decolonizing food studies approach and an unprecedented variety of unexplored Ethiopian and Italian sources, Cinotto describes the different meanings of different foods for different people at different points of the imperial food chain. Exploring the subjectivities, agencies and emotions of Ethiopian and Italian men and women, it goes beyond simple colonizer/colonized binaries and offers a nuanced picture of lived, multisensorial experiences with food and empire.
| Author | : Bertram M. Gross |
| Publisher | : South End Press |
| Total Pages | : 450 |
| Release | : 1980 |
| Genre | : Political Science |
| ISBN | : 9780896081499 |
Widely acclaimed and hotly debated, this provocative and original look at current trends in the United States presents a grim forecast of a possible totalitarian future--a book that "offers a very clear exposition of where America is, and how we got there" (William Shirer).
| Author | : Michael Mann |
| Publisher | : Cambridge University Press |
| Total Pages | : 438 |
| Release | : 2004-05-24 |
| Genre | : History |
| ISBN | : 9780521538558 |
Fascists presents a new theory of fascism based on intensive analysis of the men and women who became fascists. It covers the six European countries in which fascism became most dominant - Italy, Germany, Austria, Hungary, Romania and Spain. It is the most comprehensive analysis of who fascists actually were, what beliefs they held and what actions they committed. The book suggests that fascism was essentially a product of post World War I conditions in Europe and is unlikely to re-appear in its classic garb in the future. Nonetheless, elements of its ideology remain relevant to modern conditions and are now re-appearing, though mainly in different parts of the world.
| Author | : Stephen Halliday |
| Publisher | : The History Press |
| Total Pages | : 317 |
| Release | : 2009-01-01 |
| Genre | : Cooking |
| ISBN | : 0752496271 |
For millennia the normal, natural and pleasurable activity of eating has been surrounded by fear and anxiety. Religious traditions have long decreed what foods are right for their followers to eat, but secularisation and scientific progress have not made the situation easier. Our present obsession with health, obesity, ethics and science has seemingly developed from a society that is over-supplied with the necessities of life. For the first time, social historian Stephen Halliday looks at the history of our fascinating relationship with food, from Galen in the first century AD declaring that fruit was the worst kind of food to eat, to John Kellogg's belief that eating wholegrain cereals would prevent masturbation and bring people closer to God. Through modern fears and food scares such as mad cow disease to our current fascination with superfoods, 'friendly' bacteria and organic farming, Our Troubles with Food is a thorough analysis of our changing attitudes towards food and a reminder that we are not so very different from our forbears after all.
