Book Presentation: Cibo e identità – Serena Guidobaldi

Everywhere we look we can find narrations about traditional and genuine food, about “grandma’s recipe.”
We produce more and more “identity products,” highlighting their provenance and authenticity, but we sell them in anonymous and standardized places. We say that thanks to the pandemic we have rediscovered a passion for cooking, while prepared foods and home deliveries of takeaways are on the rise. The rhetoric of the “food experience” is growing more invasive, and as we search for the best typical restaurant or authentic dish, we consume foods that are increasingly based on a false memory.

We have adapted the organization of Seminars and Conferences in respect of the government health provisions to guarantee strict compliance from all those involved in the academic experience (students, teachers, administrative staff), in an effort to safeguard everyone’s safety.