{"id":24263,"date":"2017-01-03T16:26:28","date_gmt":"2017-01-03T15:26:28","guid":{"rendered":"https:\/\/www.unisg.it\/en\/?post_type=the-new-gastronomes&p=24263"},"modified":"2017-01-12T15:11:16","modified_gmt":"2017-01-12T14:11:16","slug":"carbonara-italian-recipe","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/carbonara-italian-recipe\/","title":{"rendered":"Carbonara, the ultimate hypertext? A post @NPR (and more @UniSG)"},"content":{"rendered":"

From the department of \"food for thought\"...<\/em><\/strong><\/p>\n

\"best-carbonara-recipe\"<\/a><\/p>\n

Text, extratext, metatext, paratext... None intrigues me more than hypertext.<\/p>\n

\"hypertext<\/em>, text which does not form a single sequence and which may be read in various orders\" (Oxford English Dictionary<\/em>).<\/p>\n

In 1997, critical theorist G\u00e9rard Genette<\/a>, a giant among literary scholars, wrote<\/a>:<\/p>\n

\"Our 'media' age has seen the proliferation of a type of discourse around texts that was unknown in the classical world and a fortiori<\/em> in antiquity and the Middle Ages, when text often circulated in an almost raw condition, in the form of manuscripts devoid of any formula of presentation. I say an almost<\/em> raw condition because the sole fact of transcription \u2014 but equally, of oral transmission \u2014 brings to the ideality of the text some degree of materialization, graphic or phonic.\"<\/p>\n

To Genette's graphic or phonic<\/em>, may we add gastronomic?<\/p>\n

In my view, no culinary legacy embodies Genette's notion of paratext and its child hypertext more than carbonara<\/em>. The hypertext and Bloomian misunderstanding surrounding (and drowning out) this text are astounding imho.<\/p>\n

I was really thrilled to be quoted as a UniSG professor this week in this excellent post on carbonara for \"the salt\" on NPR by Deena Prichep<\/a>.<\/p>\n

Carbonara as hangover food? The hypertext just keeps expanding in an infinite enogastronomic universe full of contamination, corruption, and coalescence.<\/p>\n

BTW, the enrollment deadline for the Master's in Food Culture and Communications<\/a> at the University of Gastronomic Sciences (UniSG) in Piedmont, Italy is January 18. I'll be teaching a seminar on English-Language food writing (in English) there this year. Carbonara and its hypertext will be one of the topics we will cover in depth.<\/p>\n

Jeremy Parzen
\nDoBianchi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

From the department of \"food for thought\"... Text, extratext, metatext, paratext... None intrigues me more than hypertext. \"hypertext, text which does not form a single sequence and which may be read in various orders\" (Oxford English Dictionary). In 1997, critical theorist G\u00e9rard Genette, a giant among literary scholars, wrote: \"Our 'media' age has seen the […]<\/p>\n","protected":false},"author":16,"featured_media":24264,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"Carbonara is arguably the greatest Bloomian misunderstanding in the history of gastronomic sciences.","_seopress_robots_index":"","show_related_posts":true,"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[289],"tags":[],"class_list":["post-24263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american-in-pollenzo-en"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/24263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=24263"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/24263\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media\/24264"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=24263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=24263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=24263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}