Collective Memory, Culinary Continuity, and Solemn Repasts: Lagana, Itria and the History of Pasta in Southern Italy

Anthony F. Buccini

Research output: Contribution to conferencePaperpeer-review

Abstract

Though today it is communis opinio that the Arabs introduced pasta, especially dried pasta, to Sicily and from there it spread to the continent, there is no evidence to support this theory (Buccini 2013, 2015b, 2024). There is, however, ample evidence both textual and linguistic that this food has been known in southern Italy at least since classical times. Here I argue that an examination of holiday foods, especially those of what I call “solemn holidays,” provides further evidence that pasta has been an integral part of southern Italian cuisine for a very long time.
Original languageEnglish
DOIs
Publication statusPublished - 2024
Externally publishedYes
EventDublin Gastronomy Symposium - Technological University Dublin, Dublin, Ireland
Duration: 28 May 202429 May 2024
https://arrow.tudublin.ie/dgs/

Conference

ConferenceDublin Gastronomy Symposium
Country/TerritoryIreland
CityDublin
Period28/05/2429/05/24
Internet address

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