Fabio Parasecoli

Books

·        The Pierogi Problem: Reinventing Polish Food for Cosmopolitan Appetites, with Agata Bachórz and Mateusz Halawa (under contract, Columbia University Press, forthcoming 2025)

·        亚平宁的韧性:意大利食史 Apennine Resiliency: Italian Food History, trans. Sun Chaoqun, Zhong Guo Renimin Daxue Chubanshe, Beijing 2023 (Mainland China translation of Al Dente: A History of Food in Italy).

·        Gastronativism: Food, Politics, and Globalization. Columbia University Press, New York 2022.

·        義大利美食史：在神話與刻板印象之外 The history of Italian cuisine: Beyond myths and stereotypes, trans. Ke Songyun, Tianpei, Taibei 2021 (Taiwan translation of Al Dente: A History of Food in Italy).

·        Food, Essential Knowledge Series, MIT Press, Boston 2019

·        Food: A Citizen’s Manual (audiobook), MIT Press, Boston 2019

·        맛의 제국 이탈리아의 음식문화사The History Of Food Culture in Italy, the Kingdom of Flavor, trans. YuRiJang Literary Agency, Nikebooks, Seoul 2017 (Korean translation of Al Dente: A History of Food in Italy).

·        Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market, University of Iowa Press, Iowa City 2017.

·        Feasting Our Eyes: Food Film and Cultural Identity in the US, with Laura Lindenfeld, Columbia University Press, New York 2016.

·        Al Dente: Storia del cibo in Italia, Libreria Editrice Goriziana, Gorizia 2015 (Italian translation of Al Dente: A History of Food in Italy).

·        Al Dente: A History of Food in Italy, Reaktion Books, London 2014.

EDITED BOOKS

·        Practicing Food Studies, with Amy Bentley and Krishnendu Ray, New York University Press, New York, 2024.

·        Global Brooklyn: Designing Food Experiences in World Cities, with Mateusz Halawa, Bloomsbury Academic, London 2021.

·        The Power of Taste: Europe at the Royal Table, editor with  Jarosław Dumanowski and Andrzej Kuropatnicki. Muzeum Pałacu Króla Jana III w Wilanowie, Warsaw: 2020

PEER-REVIEWED ARTICLES

·        “Politics beyond the Plate: Embracing Transdisciplinarity in Addressing the Gastronomic Heritage of Spain.” (with Gloria Rodriguez), Gastronomy 1 (2023),18–31. https:// doi.org/10.3390/gastronomy1010003

·        “War in the Ukrainian fields: The weaponization of international wheat trade” (with Mihai Varga), Economic Sociology: Perspectives and Conversations 24.2 (2023): 4-12.

·        “Turmeric and Cumin Instead of Stock Cubes: An Internet Survey of Spices and Culinary Herbs Used in Poland Compared with Historical Cookbooks and Herbals” (with Łukasz Łuczaj, Jarosław Dumanowski, and Cecylia Marszałek), Plants 12 (2023), 591. doi: /10.3390/ plants12030591

·        “Food design, nutrition, and innovation.” Frontiers in Public Health 10:1039795 (2022). doi: 10.3389/fpubh.2022.1039795

·        “The War in Ukraine and Food Security in Eastern Europe” (with Eszter Krasznai Kovács, Agata Bachórz, Natasha Bunzl, Diana Mincyte, Simone Piras, and Mihai Varga). Gastronomica 22.3 (2022): 1-7.

·        “Designing the future of Polish food: How cosmopolitan tastemakers prototype a national gastronomy,” (with Mateusz Halawa), Gastronomica 22.3 (2022): 8-18.

·        “Savoring the Future of Polishness: History and Tradition in Contemporary Polish Food Media,” (with Agata Bachórz), Eastern European Politics and Societies: and Cultures 37.1 (2021) https://doi.org/10.1177/08883254211063457.

·        “Food Studies and Communication.” In Oxford Bibliographies in Communication. Ed. Patricia Moy. New York: Oxford University Press (2021). DOI: 10.1093/obo/9780199756841-0255

·        “Eating on the go in Italy: between cibo di strada and street food,” Food, Culture & Society (2021) 24(1): 112-126, DOI: 10.1080/15528014.2020.1859901

·        “Why Should We Care? Two experiences in the Politics of Food and Food Research,” with Agata Bachórz, Ethnologia Polona, vol. 41 (2020), pp. 13-31. DOI: 10.23858/EthP41.2020.2301

·        “Food Systems, Design, Things: Reading Heidegger,” Revista de la Red Latinoamericana de Food Design (2020) 1(1): 76-85. https://publicacionescientificas.fadu.uba.ar/index.php/ReLaFD/index

·        “Eating and Drinking in Global Brooklyn,” (with Mateusz Halawa). Food Culture and Society (2019) vol. 22 no. 4, pp. 387-406. doi.org/10.1080/15528014.2019.1620587

·        Beth Forrest, Erica J. Peters, Megan J. Elias, Fabio Parasecoli & Jeffrey M. Pilcher. “Teaching Food History: A Discussion Among Practitioners.” Global Food History vol. 3 no. 2 (2017): 194-208.

·        “Food, Research, Design: What can Food Studies bring to Food Design Education?” International Journal of Food Design vol. 2 no. 2 (2017): 15-25.

·        “Starred Cosmopolitanism: Celebrity Chefs, Documentaries, and the Circulation of Global Desire.” Semiotica vol 211 (2016): 315-340.

·        “Il cibo e la storia: metodi e ricerca.” Sulla Via del Catai vol. 8 no. 13 (2015): 9-19.

·        “Tasting a New Home: Food Representations in Italian Neorealism Cinema” Food & Foodways 23 (2015): 36-56.

·        “God’s Diets: The Fat Body and The Bible as an Eating Guide in Evangelical Christianity” Fat Studies: An Interdisciplinary Journal of Body Weight and Society 4 (2015): 141-158.

·        “Gluttonous crimes: Chew, comic books, and the ingestion of masculinity.” In Eating like a ‘man’: Food and the performance and regulation of masculinities, special issue of Women’s Studies International Forum 44 (2014): 236-246.

BOOK CHAPTERS

·        “I ristorante cinesi in Italia” (Italian restaurants in Italy, with Beatrice Fanetti), in Pierangela Diadori, Giuseppe Caruso and Shiwei Zhao, La via della sera a tavola, Siena: Edilingua 2024, pp. 19-27.

·        “Food, Design, and Ethnography,” in Practicing Food Studies, Amy Bentley, Fabio Parasecoli and and Krishnendu Ray, eds. New York: New York University Press 2024, pp. 140-153

·        “Food and the Senses in Film” (with Laura Lindenfeld), in Food-Media-Senses, Christina Bartz, Jens Ruchatz, Eva Wattolik. Beilefeld: Transcript 2023, pp. 195-208

·        “Rethinking/Reshaping Systems: Design in Food and Fashion”, in Elizabeth Way and Melissa Marra-Alvarez (eds). Food & Fashion. London: Bloomsbury 2022, pp. 12-15.

·        “Brittle Memories: Sharing Culinary Expertise in an Italian Family.” In Beth Forrest and Greg de Saint Maurice (eds.), Food in Memory and Imagination: Place, Space and Taste. London: Bloomsbury 2022, pp. 81-92.

·        “Food, Design, and Digital Media,” in Jonatan Leer and Stinne Gunder Strøm Krogager, Research Methods in Digital Food Studies. New York: Routledge 2021, pp. 177-188

·        “Nativismi e Contagi.” In Massimo Montanari (ed.), Cucina politica: il linguaggio del cibo fra pratiche sociali e rappresentazioni ideologiche. Bari-Roma: Laterza 2020, pp. 175-189

·        “What is Food Design?” Foreword in Sonja Stummerer and Martin Hablesreiter, Food Design Small: Reflections on Food, Design and Language. Berlin/Boston: De Gruyter 2020, pp.13-16

·        “Global Brooklyn: How Instagram and Postindustrial Design Are Shaping How We Eat,” (with Mateusz Halawa). In Fabio Parasecoli and Mateusz Halawa, eds. Global Brooklyn: Designing Food Experiences in World Cities, London: Bloomsbury Academic 2020, pp. 3-36.

·        “Thinking Food through Design,” (with Mateusz Halawa). In Fabio Parasecoli and Mateusz Halawa, eds. Global Brooklyn: Designing Food Experiences in World Cities, London: Bloomsbury Academic 2020, pp. 188-196.

·        “Introduction” (with Andrzej Kuropatnicki). In Jarosław Dumanowski, Andrzej Kuropatnicki, and Fabio Parasecoli (eds.). The Power of Taste: Europe at the Royal Table, Warsaw: Muzeum Pałacu Króla Jana III w Wilanowie (2020), pp. 7-21.

·        “The Power of Taste.” In Jarosław Dumanowski, Andrzej Kuropatnicki, and Fabio Parasecoli (eds.). The Power of Taste: Europe at the Royal Table, Warsaw: Muzeum Pałacu Króla Jana III w Wilanowie (2020), pp. 171-190.

·        “Tradition, Heritage, and Intellectual Property in the Global Food Market.” In Ilaria Porciani (ed.), Food Heritage and Nationalism in Europe. Abingdon, UK: Routledge (2019), pp. 51-64.

·        “The Invention of Authentic Italian Food: Narratives, Rhetoric, and Media.” In Roberta Sassatelli (ed.), Italians and Food. Basingstoke, UK: Palgrave McMillan (2019), pp. 17-42.

·        “Eat it, don’t tweet it: l’alimentation et la satire vidéo aux États-Unis.” In Laurent Baridon, Frédérique Desbussions, and Dominic Hardy, Satire Visuelle. Paris: Conseil de recherches et sciences humaines du Canada (CRSH) and Institut national d¹histoire de l’art. INHA, Paris (2019). https://journals.openedition.org/inha/7923

·        “Slow-Food et la gastronomie: une voie de libération?” In Julia Csergo, Olivier Etcheverria (eds.), Les Imaginaires de la cuisine. Lyon: Fondation Jacques Cartier (2019), pp. 187-201.

·        “Rethinking the Global Table: Food Design as Future Making” (with Mateusz Halawa). In May Rosenthal and Catherine Flood (eds), Food: Bigger than The Plate. London: Victoria and Albert Museum (2019), pp. 80-89.

·        “Food Studies: Where do We Go From Here?” In Paweł Hamera, Andrzej Kuropatnicki, and Artur Piskosz (eds.), Food and Drinks in Context. Krakow: Wydawnictwo Naukowe UP (2019), pp. 7-10

·        “Eating Power: Food, Culture, and Politics.” In Tomas Marttila (ed.), Discourse, Culture and Organization: Inquiries into Relational Structures of Power. Cham, Switzerland: Palgrave Macmillan (2018), pp. 129-153.

·        “Cuisine et design: Art, fonction, et communication.” In Julia Csergo & Frédérique Desbuissons (eds.), Le cuisinier et l’art.. Art de cuisiner et cuisines d’artistes, 18e-21e siècle. Paris: INHA/Menu Fretin (2018), pp. 77-91.

·        “Food and Cinema: an Evolving Relationship.” In Kathleen Lebesco and Peter Naccarato (eds.), Handbook of Food and Popular Culture. London: Bloomsbury (2018), pp 155-168.

·        “Food, Design, Innovation: From Professional Specialization to Citizens’ Involvement.” In Kathleen Lebesco and Peter Naccarato (eds.), Handbook of Food and Popular Culture. London: Bloomsbury (2018), pp. 155-168.

·        “Food Studies y el Food Design Sistémico.” Proceedings of the IV Encuentro Red Latinoamericana de Food Design, October 19-22, 2016, Ensenada, Mexico. refLaFD, 2017 (pp. 98-122).

·        “Global Trade, Food Safety, and the Fear of Invisible Invaders.” Social Research vol. 84 no. 2 (2017): 183-202.

·        “Food Design y Food Studies: La Puesta en Común.” Proceedings of “Disfruta Diseño,” II Encuentro Red Latinoamericana de Food Design, October 20-24, 2014, Bogotà, Colombia. refLaFD, 2017 (pp. 40-49).

·        “From Stove to Screen: Food Porn, Professional Chefs, and the Construction of Masculinity in Films.” In Silvia Bottinelli and Margherita D’Ayala Valva (eds.), The Taste of Art. Food as Counterculture in Contemporary Practices. Fayettevile, AR: University of Arkansas Press, 2017 (pp. 61-75).

·        “Kitchen Mishaps: Performances of Masculine Domesticity in American Comedy Films.” In Michelle Szabo (ed.), Food, Masculinity, and Home. London: Bloomsbury, 2017 (pp. 197-212).

·        “Geographical Indications, Intellectual Property and the Global Market.” In Sarah May, Katia Sidali, Achim Spiller, Bernhard Tschofen (eds.), Taste Power Tradition. Geographical Indications as Cultural Property. Göttingen: Universitätsverlag Göttingen, 2017 (pp. 13-24).

·        “Manning the Table: Masculinity and weight loss in U.S. commercials.” In Jonatan Leer and Klitgaard Povlsen (eds.), Food and Media: Practices, Distinctions and Heterotopias. London: Ashgate, 2016 (pp. 95-109).

·        La cucina italiana vista dagli stranieri.” In Alberto Capatti and Massimo Montanari (eds.), Cultura del cibo vol III: L’Italia del Cibo, Torino: UTET, 2015 (pp. 467-474).

·        “Food, Identity, and Cultural Reproduction in Immigrant Communities.” Social Research vol. 81 no. 2 (2014): 417-442.

·        “Representations of Caribbean Food in US Popular Culture.” In Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, Sinah Kloss (eds.), Caribbean Food Cultures: Representations and Performances of Eating, Drinking and Consumption in the Caribbean and Its Diasporas. Bielefeld: Transcript, 2014 (pp. 133-150). 

·        “We are Family: Ethnic Food Marketing and the Consumption of Authenticity in Italian-Themed Chain Restaurants.” In Simone Cinotto (ed.), Making Italian America: Consumer Culture and the Production of Ethnic Identities (Critical Studies in Italian America Series). New York: Fordham University Press, 2014 (pp. 244-301).

·        “Food and Popular Culture.” In Paul Freedman, Joyce Chaplin, and Ken Albala (eds.), Food in Time and Place: The American Historical Association Companion to Food History. Los Angeles and Berkeley: University of California Press, 2014 (pp. 322-339).

ESSAYS IN THE POPULAR PRESS

·        “The Artisanal Food Renaissance.” Global Retail Magazine, October 2024, pp. 24-27. https://issuu.com/globalretailmag/docs/final_grb_certifiedorigins_2024?fr=xKAE9_zU1NQ

·        “How Weaponizing Food Helps Trump Win Votes,’ Foreign Policy, September 19, 2024. https://foreignpolicy.com/2024/09/19/trump-vance-dogs-cats-haitians-springfield-debate-food-gastronativism/

·        “Gastrodiplomacy in East Asia,” Japan Up Close, March 15, 2023, https://japanupclose.web-japan.org/other/o20230315_1.html

·        “Food is Culture,” States – A Creative Magazine, January 19, 2023, pp. 38-42

·        “My Babcia’s Food is Better than Your Babcia’s: The Polish Culinary Landscape,” culture.pl, December 13, 2022 https://culture.pl/en/article/my-babcias-food-is-better-than-your-babcias-the-polish-culinary-landscape

·        “Śledź we Wloszech” [The Herring in Italy], Gryf, October 2022, p. 4.

·        “Super-market forces,” MIT Technology Review, January 2021, pp. 10-12. https://www.technologyreview.com/2020/12/18/1013215/food-technology-sustainability-capitalism-pandemic-gmos/

·        “Il cibo in mostra,” Food&Wine Italia, April/May 2019

·        “La strana rivoluzione della gastronomia in Polonia: la tradizione diventa avanguardia,” Gambero Rosso, April 2019.

·        “Ai confine fra cibo e cinema.” Wired Italia, September 2107.

·        “A Taste of Empire.” Tank Magazine, vol.8 no. 9, fall 2016, 38-43.