The History of Pasta and the Italian Identity with Dr Moyer-Nocchi

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The Centre for Hospitality and Culinary Arts

300 Adelaide Street East

Culinary Theatre, Room 112

Toronto, ON M5A 1N1

Canada

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From our modern viewpoint, pasta has always been an integral part of the Italian culinary landscape and one of the key defining factors expressing Italianità — what it means to be Italian. Although references to pasta-like foods go as far back as Ancient Rome, it took centuries for the significance of pasta as a culinary and cultural identity marker to evolve, and it was not wholly a source of Italian national pride until the twentieth century. This lecture examines how that evolution unfolded, the reasons it faltered, and the context in which it became the centrepiece of the Italian table that it is today.

About Dr Karima Moyer-Nocchi

Karima Moyer-Nocchi is a culinary historian and professor in the Modern Languages department at the University of Siena. She also teaches Food Studies at the University of Rome, Tor Vergata. She is the author of Chewing the Fat - An Oral History of Italian Foodways from Fascism to Dolce Vita (2015), and The Eternal Table: A Cultural History of Food in Rome (2019), an epic culinary history spanning from the pre-Romans to present day. Both reconstruct history with food as the central focus, and, along the way, deconstruct many of the Italian food myths that we take for granted. Moyer-Nocchi also teaches hands-on historical cookery and has a website about her activities: theeternaltable.com.

Born and educated in the US, she has been a permanent resident in Italy since 1990 and currently resides in Umbria.​

Date and Time

Location

The Centre for Hospitality and Culinary Arts

300 Adelaide Street East

Culinary Theatre, Room 112

Toronto, ON M5A 1N1

Canada

View Map

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