L’objectiu de l’article és mostrar com l’italià Pellegrino Artusi (Forlimpopoli, 1820-Florència, 1911) i el català Josep Pla (Palafrugell, 1897-Llofriu, 1981) –en uns períodes de transició política, social i cultural als respectius països– aprofitaren la cuina en els llibres "La scienza in cucina e l’arte di mangiar bene" (1891) i "El que hem menjat" (1972) per enfortir un sentiment individual i col·lectiu d’arrelament territorial, contribuint a forjar unes idees més cohesionades d’Itàlia i de Catalunya. Es tracta d’una tasca que ambdós dugueren a terme, per una banda, aferrant-se a unes tradicions gastronòmiques que calia recollir i fixar perquè no acabessin esborrades per les xacres de la modernitat i, per l’altra, plasmant un estil amè i una llengua moderna, assequibles per a un públic nombrós, que fossin un model de referència tant a l’àmbit culinari com a la vida quotidiana.
The purpose of this article is to show how the Italian Pellegrino Artusi (Forlimpopoli, 1820-Florence, 1911) and the Catalan Josep Pla (Palafrugell, 1897-Llofriu, 1981) used the art of cooking in their books "La scienza in cucina e l’arte di mangiar bene" (1891) and "El que hem menjat" (1972) to create a stronger sense of belonging and a more consistent idea of Italy and Catalonia in the population of their respective countries during some periods of political, social and cultural transition. On the one hand, they succeeded in doing it by recollecting and fixing a lot of gastronomic traditions to avoid their disappearance. On the other, they forged an enjoyable style and a modern language that reached a larger public and could be employed not only in the culinary field but also in everyday life.
A taula amb Pellegrino Artusi i Josep Pla: l’art de fer país a Itàlia i a Catalunya amb el que hem menjat / S. Cattaneo. - In: SCRIPTA. - ISSN 2340-4841. - 22:22(2023 Dec), pp. 288-307. (Intervento presentato al convegno Storie di un mare in comune. Cibo, vita e morte sulle rotte del Mediterraneo d'oriente. XIII Congresso internazionale dell'Associazione Italiana di Studi Catalani tenutosi a Bari nel 2022) [10.7203/SCRIPTA.22.27831].
A taula amb Pellegrino Artusi i Josep Pla: l’art de fer país a Itàlia i a Catalunya amb el que hem menjat
S. Cattaneo
2023
Abstract
The purpose of this article is to show how the Italian Pellegrino Artusi (Forlimpopoli, 1820-Florence, 1911) and the Catalan Josep Pla (Palafrugell, 1897-Llofriu, 1981) used the art of cooking in their books "La scienza in cucina e l’arte di mangiar bene" (1891) and "El que hem menjat" (1972) to create a stronger sense of belonging and a more consistent idea of Italy and Catalonia in the population of their respective countries during some periods of political, social and cultural transition. On the one hand, they succeeded in doing it by recollecting and fixing a lot of gastronomic traditions to avoid their disappearance. On the other, they forged an enjoyable style and a modern language that reached a larger public and could be employed not only in the culinary field but also in everyday life.File | Dimensione | Formato | |
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