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<\/p>\nThe aim of this research project is to propose a systematic recognition of the theoretical, historiographical and visual links between gastronomic culture, the representation of food and nutrition, and the Italian media system (specialized and popular press, public television service, periodicals and magazines).<\/p>\n
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SCIENTIFIC MANAGER:<\/strong> Nicola Perullo<\/p>\n OTHER UNISG RESEARCHERS INVOLVED:<\/strong> Simone Cinotto<\/p>\n PARTNERSHIP:<\/strong> University of Genova (Italy), University of Turin (Italy)<\/p>\n DURATION OF THE PROJECT:<\/strong> 24 months (November 2023 \u2013 November 2025)<\/p>\n FUNDING INSTRUMENT:<\/strong> Ministero dell\u2019Istruzione, dell\u2019Universit\u00e0 e della Ricerca \u2013 Progetto di Rilevante Interesse Nazionale Descrizione (PRIN) 2022 PNRR \u2013 P2022NWC3W<\/p>\n MAIN INTERDISCIPLINARY RESEARCH AREA IN UNISG:<\/strong> Perception and Quality<\/p>\n SDGs:<\/strong><\/p>\n <\/p>\n The project intends to reconstruct this connection starting from sources which have never been analyzed in these terms, including audiovisual media, articles and press images, archival documents and specialized\u00a0\u00a0 manuals. The periodization chosen for this project (1954-1990) aims to map a wide-ranging time frame, decisive both with respect to the history of the media and to the substantial evolutions in the history of cooking and food. The research starts from the economic miracle period, during which decisive changes in the Italian cultural system were witnessed, to the late 1980s. The research starts from the 1950s, a pivotal decade for the evolution of a modern media and publishing system, from the birth of public television to the massive diffusion of \"rotocalchi\" and generalist magazines. In parallel, this period makes it possible to investigate media representations of food, cooking, and eating from both a diachronic and synchronic perspective. These representations undergo obvious changes in a direct relationship with changes in consumption practices, and the relationship with tradition, but also from the rethinking of notions and values such as those of health, well-being, self-care.<\/p>\n Innovative points and outputs of the project:<\/p>\n Updating<\/p>\n <\/p>\n Convegno: <\/strong>Cos\u2019\u00e8 e dov\u2019\u00e8 oggi la critica?<\/p>\n Convegno PRIN 2022 PNRR \u201cGOLA. Representation of gastronomic culture, nutrition and food in the Italian media system. Stardom, material culture, taste (1954-1990)\u201d![\"\"](\"https:\/\/www.unisg.it\/assets\/E_SDG-goals_icons-individual-rgb-03-150x150.png\"){kind=icon}
<\/strong><\/p>\nDescription<\/h5>\n
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Web Site<\/h5>\n
\nNews from the project<\/h5>\n
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\nUniversit\u00e0 degli Studi di Scienze Gastronomiche
\nPollenzo, 2-3 ottobre 2025<\/p>\n