Annotated Bibliography on Italian Cuisine

Annotated Bibliography on Italian Cuisine

SERT, A. (2017). Italian Cuisine: Characteristics and Effects. Journal Of Business Management And Economic Research, 1(1), 49-57. doi: 10.29226/jobmer.2017.4

Ayşe Nevin Sert wrote this article on the characteristics and effects of Italian cuisine talks of the regional diversity, cultural landscape, and the diffusion effects to Italian Cuisine. Niven identifies the root of the Italian Cuisine influenced by the early civilization of Italy by the Greeks and the differences in its Cuisine caused by the regional differences in the 20 regions of Italy with different climates. However, though some of the Italian cuisines such as Pizza, Pasta, cheese, the ingredients vary from region.

Through the journal, we identify the influence of the concept of regions where different regions have distinct characteristics hence enabling the richness in Italian Cuisine diversity at the national level since different areas use different dishes. The diffusion of  Greeks in ancient times changed the culture of Italy, which, through the migration of Italian to America, Pizza was introduced to the world through the effects of globalization. At the same time, other dishes are accessed through the internet with different restaurants in the world utilizing the Italian cuisine recipes in their menus.

Thoms, U. (2011). From Migrant Food to Lifestyle Cooking: The Career of Italian Cuisine in Europe — EGO. Retrieved from http://ieg-ego.eu/en/threads/europe-on-the-road/economic-migration/ulrike-thoms-from-migrant-food-to-lifestyle-cooking-the-career-of-italian-cuisine-in-europe

The work down by Thoms solely shows how the Italian Cuisine managed to find its ways in German. The article talks about the promotion of Cuisine through trade and tourism, which led to the development of Cuisine through different social classes. He talks of the national differences exhibited by various European nations in the Italian Cuisine. At the same time, the Italians themselves have managed to safeguard the authenticity of their traditional Cuisine due to the enormous diversity of their region.

The work, however, though greatly gives evidenced-based research on the diffusion and distance decay concepts it provides helpful insight on religions and cultural landscape effects on the Italian Cuisine. The political conditions in Italy in the 19^th century led to the introduction of Italian Cuisine in Germany from immigrants like Josef Deutelmosr, who in 1890 opened the Osteria Bavaria in Munich serving Italian wine and German food. Through the introduction and integration of the different nation’s cuisines, the primary ingredients were changed in various European nations. Also, Italian Cuisine diffused to European countries through trade and tourism, which makes access to continents easy. However, different cuisines culinary differs according to the social classes where the rich are associated with individual dishes contrary to the ingredients seen to the low economic, social level.

Coughlin, J. (2014). Geographical Influences on Italian Cuisine. Retrieved from https://jovinacooksitalian.com/2014/11/14/geographical-influences-on-italian-cuisine/

This article gives a detailed overview of the diverse nature of Italy’s landscape, creating distinctive regional cuisines and also being a tourist attraction. The landscape of the regions also safeguards the infiltration of the Italian culture from foreign invasions affecting its culture. The different landscapes in Italy have different structures and climate creating different weathers that encourage different dishes such as Dry pasta like spaghetti in southern areas and fresh pasta like pappardelle in the northern regions.

The work shows how Italian Cuisine has withstood the different civilizations from the effects of interactions and the diffusion aspect of geography through its topography, making it hard to access and invade from foreign diseases and people. The distinctive feature encouraging tourism enhances diffusion of the Cuisine by the visitors to their native countries and also demonstrating the effects of globalization and flow of the Cuisine dishes to different countries. However, the work also provides details on how regions affect Italian Cuisine through distinctive dishes as a result of the different weather conditions in the southern and northern parts of the country.