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Gastrofascism and Empire: Food in Italian East Africa, 1935-1941 (Food in Modern History: Traditions and Innovations) by Cinotto, Simone; is a nonfiction available to read on EtoBox.

What is Gastrofascism and Empire: Food in Italian East Africa, 1935-1941 (Food in Modern History: Traditions and Innovations) about?

Food stood at the centre of Mussolini's attempt to occupy Ethiopia and build an Italian Empire in East Africa. Seeking to redirect the surplus of Italian rural labor from migration overseas to its own Empire, the fascist regime envisioned transforming Ethiopia into Italy's granary to establish self-sufficiency, demographic expansion and strengthen Italy's international political position. While these plans failed, the extensive food exchanges and culinary hybridizations between Ethiopian and Italian food cultures thrived, and resulted in the creation of an Ethiopian-Italian cuisine, a taste of Empire at the margins. In studying food in short-lived Italian East Africa, Gastrofascism and Empire breaks significant new ground in our understanding of the workings of empire in the circulation of bodies, foodways, and global practices of dependence and colonialism, as well as the decolonizing practices of indigenous food and African anticolonial resistance. In East Africa, Fascist Italy brought older imperial models of global food to a hypermodern level in all its political, technoscientific, environmental, and nutritional aspects. This larger story of food sovereignty-entered in racist,

Who reads Gastrofascism and Empire: Food in Italian East Africa, 1935-1941 (Food in Modern History: Traditions and Innovations)?

Author

Cinotto, Simone;

Publisher

Bloomsbury Publishing Plc

Published

2024

Language

EN

ISBN

9781350436855

Category

nonfiction