Description: A study into the role played by food in the Italian Empire's occupation of Ethiopia, exploring the workings of empire in the circulation of bodies, foodways, colonialism and resistance, as well as the decolonizing practices of indigenous foods.
Brief description:
Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium.
Peter Scholliers is Professor of History at Vrije Universiteit Brussel. He specializes in European food history and has written numerous works on Belgian foodways.Review Quotes:
"In this important book, Simone Cinotto portrays the intertwined gastronomic and racial fears and fantasies that inspired fascist Italy's empire in Ethiopia. Despite attempts to segregate European and African foods and bodies, an ideal shared by contemporary nationalist politicians, a hybrid Italian-Ethiopian cuisine lives on in both countries." - Jeffrey Pilcher, Professor of Food Studies, University of Toronto, Canada
"Gastrofascism and Empire is a brilliant and biting analysis of Fascist Italy's bioimperialism and Italian East Africa's resistance to the empire of food. Deconstructing one model of colonial gastronomy, Cinotto maps out the movement of people, practices of taste and disgust, and an indigenous attempt at food sovereignty. A new model in fascist studies." - Stanislao Pugliese, Professor of History, Hofstra University, USA "A compelling examination of the connections between food and Italian Fascist imperialism. Simone Cinotto offers a new lens on the history of occupied East Africa. He examines the devastating impact of Italian imperialism on East African food security, and how Fascist ideologies and practices of racism and autarchy influenced food politics. An original and welcome study." - Ruth Ben-Ghiat, Professor of History and Italian Studies, New York University, USA