Pasta Pizza And Propaganda

The history of Italy since the mid-1950s retold through the lens of food television. In this dynamic interdisciplinary study at the intersection of food studies, media studies, and politics, Francesco Buscemi explores the central role of food in Italian culture through a political history of Italian food on national television. A highly original work of political history, the book tells the story of Italian food television from a political point of view: from the pioneering shows developed under strict Catholic control in the 1950s and 1960s to the left-wing political twists of the 1970s, the conservative riflusso or resurgence of the 1980s, through the disputed Berlusconian era, and into the contemporary rise of the celebrity chef. Through this lively and engaging work, we learn that cooking spaghetti in a TV studio is a political act, and by watching it, we become citizens.

This book responds to a growing interest in death, dying and the dead within and beyond the field of death studies. The collection defines an understanding of ‘difficult death’ and examines the differences between death, dying and the dead, as well as exploring the ethical challenges of researching death in mediated form. The collection is attendant to the ways in which difficult deaths are imbricated in power structures both before and after they become mediatised in culture. As such, the work navigates the many political and social complexities and inequalities – what might be deemed the difficulties – of death, dying and the dead. The book seeks to expand understandings of the difficulty of death in media and culture through a wide range of chapters from different contexts focused on literature, film, television, and in online environments, as well as several chapters examining news reportage of difficult deaths.

Italy’s 1948 constitution states that Italy is a ‘republic founded upon work’. This book explores women’s labour following World War Two and Italy’s new republic. It focuses its enquiry on three sectors: agriculture (rice weeders), fashion (seamstresses), and religious work (nuns). It studies original oral history interviews and compares women’s own words with their representation in film. In Italy, both war and national reconstruction have typically been framed as masculine undertakings. This book shifts that frame to investigate the labour that Italian women were doing at this critical time of political, social, and ideological change. By examining (filmed) oral history interviews and postwar fiction films, the book brings a vivid, engaging, and cross-disciplinary account of women’s work. Historical studies of Italian women’s work in this period are scarce, short, and almost never in English; this work addresses that critical gap. Film histories almost invariably study women for their beauty and on-screen sexuality; this work critiques and moves beyond this bias. Oral history studies aim to give voice to the under-represented; this book shares that goal. The book is interested in how women’s work was viewed by society and by women workers themselves. Critical analysis of films produced between 1945 and 1965 reveals tensions around women workers’ financial, sexual, intellectual, and spatial independence. Oral histories reveal little-discussed professions and women’s experiences in the workplace. These interviews expose the profound difference work made to women’s lives, and the joys and dilemmas of this difference.

New, expanded edition: the world's best travel guides just got better in new ebook format. This volume in the award-winning Eyewitness Travel Guides series shows Moscow as it has never been shown before. With the help of this guide, you can explore the sites with 3-D cutaways, and get the inside scoop on the best restaurants, museums, shops markets, festivals, art, and more! Great maps and plenty of hotel and restaurant recommendations make sure your visit is fun and hassle-free.

The bestselling author and internationally celebrated physician and expert on nutrition offers an appealing, approachable health solution—eat the foods you love to lose weight and get healthy. For years, we’ve been told that a healthy diet is heavy on meat, poultry, and fish, and avoids carbohydrates, particularly foods high in starch—empty calories harmful to our bodies. But what if everything we’ve heard was backwards? High in calories and cholesterol, animal fats and proteins too often leave you hungry and lead to overeating and weight gain. They are often the root causes of a host of avoidable health problems—from indigestion, ulcers, and constipation to obesity, diabetes, heart disease, and cancer. On the other hand, complex carbohydrates like whole grains, legumes, tubers, and other starches provide your body with essential proteins and nutrients that satisfy the appetite while simultaneously fighting illness. But Americans eat far too few calories from carbohydrates—only about forty percent, according to Dr. John McDougall, internationally renowned expert on nutrition and health, featured on the documentary Forks Over Knives. The Healthiest Diet on the Planet helps us reclaim our health by enjoying nutritious starches, vegetables, and fruits. McDougall takes on the propaganda machines pushing dangerous, high-fat fad diets and cuts through the smoke and mirrors of the diet industry. He offers a clear, proven guide to what we should and shouldn’t eat to prevent disease, slow the aging process, improve our physical fitness, be kind to the environment, and be our most attractive selves. Featuring two dozen color photos and mouth-watering, easy-to-follow recipes for buckwheat pancakes, breakfast tortillas, baked potato skins, rainbow risotto, red lentil soup, green enchiladas, dairy-free lasagna and pizza, and more, The Healthiest Diet on the Planet will help you look great, feel better, and forever change the way you think about health and nutrition.

Does the world need another grammar book? I think so. And it needs one because many of the existing books are filled with explanations using grammatical terms that many people don't understand, and the people who do understand don't need the book. Like all my grammar books, I have done everything possible to explain things clearly and without resorting to grammatical terms or complex explanations. Everything is in plain, simple English. Items covered in the book include: * Parts of Speech * Punctuation (all fourteen of them) * Grammar Myths * Miscellaneous * How to Use Numbers When Writing * Abbreviations, Initialisms, and Acronyms * Linking Verbs * Subject/Verb Agreement * Latin Abbreviations * (much more) * Plurals * Redundancies * Misused Words * Capitalization * Usage Issues * Punctuation of Dialogue With more than nine hundred pages, the book is a comprehensive reference for grammar. It also shows many of the issues where the AP Stylebook and the Chicago Manual of Style disagree. The most important thing is that the book explains everything in plain English so as not to be confusing. It is easy to understand and grasp for any reader. Only a basic understanding of grammar is necessary.

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.

Can I get a “ramen” from the congregation?! Behold the Church of the Flying Spaghetti Monster (FSM), today’s fastest growing carbohydrate-based religion. According to church founder Bobby Henderson, the universe and all life within it were created by a mystical and divine being: the Flying Spaghetti Monster. What drives the FSM’ s devout followers, a.k.a. Pastafarians? Some say it’s the assuring touch from the FSM’s “noodly appendage.” Then there are those who love the worship service, which is conducted in pirate talk and attended by congregants in dashing buccaneer garb. Still others are drawn to the Church’s flimsy moral standards, religious holidays every Friday, or the fact that Pastafarian heaven is way cooler: Does your heaven have a Stripper Factory and a Beer Volcano? Intelligent Design has finally met its match—and it has nothing to do with apes or the Olive Garden of Eden. Within these pages, Bobby Henderson outlines the true facts– dispelling such malicious myths as evolution (“only a theory”), science (“only a lot of theories”), and whether we’re really descended from apes (fact: Humans share 95 percent of their DNA with chimpanzees, but they share 99.9 percent with pirates!) See what impressively credentialed top scientists have to say: “If Intelligent Design is taught in schools, equal time should be given to the FSM theory and the non-FSM theory.” –Professor Douglas Shaw, Ph.D. “Do not be hypocritical. Allow equal time for other alternative ‘theories’ like FSMism, which is by far the tastier choice.” –J. Simon, Ph.D. “In my scientific opinion, when comparing the two theories, FSM theory seems to be more valid than classic ID theory.” –Afshin Beheshti, Ph.D. Read the book and decide for yourself!