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CANNIBALISM
RESEARCH & APPLICATION
This page contains all the research done for the development of the project
GLOBALISATION
AND FOOD AUTHENTICITY
Stalmirska (2020) explores the globalisation of food markets, emphasising the way this phenomenon makes diverse cuisines accessible but often compromises authenticity. She argues that food globalisation is driven by economic incentives rather than cultural preservation, leading to the commodification of traditional dishes. This perspective was useful for my research as it helped me understand how global markets repackage ethnic foods to suit mass production and consumer convenience, thus distorting the authenticity of these foods. This insight informed my approach to examining how Italian food has been altered in global markets, particularly in terms of the loss of cultural identity.
ITALIAN-AMERICAN CULINARY EVOLUTION
Camillo et al. (2009) examine how Italian-American cuisine has diverged from traditional Italian dishes due to adaptations for local tastes and new ingredients. Their research highlights how these changes have resulted in versions of Italian food that are less authentic but more suited to a global audience. This was particularly useful in understanding how Italian food has been commercialised and altered, which influenced my approach to examining the differences between authentic Italian recipes and their Westernised counterparts.
TRANSFORMATION IN GLOBAL ITALIAN CUISINE
Cinotto (2019) examines the transformation of Italian cuisine in global contexts, noting how cultural identity is often reconstructed to suit new environments. His work was essential in helping me understand how Italian food has been adapted outside of Italy, creating a globalised perception that often overlooks the country's regional diversity. This contributed to my research by framing the impact of cultural appropriation on the representation of Italian food, and how it is frequently simplified or misrepresented in global contexts.
SOCIAL MEDIA AND FOOD APPROPRIATION
Tortolini (2021) discusses how social media has contributed to the appropriation of food by reshaping traditional food narratives through fusion recipes. This was particularly relevant to my research, as it highlighted how the digital age has enabled the widespread circulation of adapted versions of ethnic foods, thereby influencing consumer perceptions. It also assisted me in understanding the role of influencers and digital platforms in promoting hybrid dishes that often blur the distinction between cultural appreciation and cultural appropriation.
CULTURAL APPRECIATION VS. APPROPRIATION
Mach (2021) argues that enjoying food from other cultures is not harmful, provided that its origins are understood and respected. However, he also highlights the difficulty in distinguishing between appreciation and appropriation, particularly when traditional dishes are altered for profit. This nuanced perspective was helpful for my research, as it enabled me to consider the balance between cultural exchange and the commodification of food, which is a key issue in the globalisation of Italian cuisine.
FUSION CUISINE
CRITIQUE
Oakeley (2021) critiques fusion cuisine, arguing that when it is executed without respect for tradition, it reduces cultural heritage to a marketable trend. His perspective was useful for my research, as it helped me to identify how fusion cuisine can distort authentic food practices. This informed my exploration of how Italian food, when adapted for global consumption, loses much of its cultural significance, often being reduced to a commercial product.
SUPERFICIAL ENGAGEMENT WITH CUISINES
Heldke (2001) offers a critique of the superficial ways in which ethnic cuisines are often engaged with, arguing that the consumption of global foods without cultural understanding risks reducing them to novelty. This viewpoint proved valuable to my research, as it shed light on the ethical issues tied to the commodification of Italian cuisine and how this shapes public perceptions of food traditions.
ECONOMIC IMPACT OF COMMERCIALISATION
Temperini, Gregori, and Palanga (2016) examine the economic consequences of mass-market adaptations of Italian food, highlighting how global corporations often marginalise authentic producers. Their research was instrumental in helping me understand the economic pressures faced by traditional Italian food producers, as well as the broader impact of globalisation on genuine culinary practices. It also informed my analysis of how commercialisation and cultural appropriation affect both the food itself and those who produce it.
CULTURAL HERITAGE IN ITALIAN CUISINE
Cinotto (2000) describes Italian food as an expression of cultural heritage, grounded in artisanal methods, fresh local ingredients, and regional diversity. His work was invaluable in deepening my understanding of the significance of authenticity within Italian cuisine, and the stark contrast between traditional culinary practices and the mass-produced versions found in global markets. This perspective informed my research by highlighting how authenticity is central to Italian food culture, and how it is increasingly at risk in the context of commercialisation.
DEFINING AUTHENTICITY
IN FOOD
Lehman et al. (2019, cited in Dammann et al., 2021) define authenticity as the alignment between an entity and the 'person, place, or time' it claims to represent. This definition was crucial in shaping my understanding of authenticity in the context of Italian cuisine, guiding my analysis of how changes to traditional recipes affect their cultural and historical significance. It also helped me understand how consumers' perceptions of authenticity influence the food industry.
RESPECTING CULINARY ORIGINS
Dianne Jacob’s “How to Avoid Cultural Appropriation in Food Writing” inspired me to approach food writing as an art form that can either preserve or erase cultural identities. She emphasises the importance of giving credit to the origins of dishes (Jacob, 2021), which influenced how I researched and presented Italian food in my cookbook, ensuring I maintained its authenticity and avoided Westernized versions.
AVOIDING CULTURAL APPROPRIATION
Néstor García Canclini’s “Hybrid Cultures: Strategies for Entering and Leaving Modernity” shaped my understanding of how globalization blends and sometimes erases cultural traditions. His metaphor of cities as canvases, where cultures interact, prompted me to consider both the preservation of Italian food traditions and their evolving role in a global context.
HONOURING
FOOD HERITAGE
Vivian Dang and Zeph Wong’s “Cultural Appropriation of Food: Why It’s So Personal” provided a personal and critical lens on how appropriation strips food of its cultural significance (Dang and Wong, 2023). Their critique of how dishes are commodified helped me recognise that Italian food is not just about flavour but also about history and identity. Drawing from their work, I incorporated personal stories alongside the recipes, emphasizing the cultural roots behind each dish and the importance of honouring them.
BARNBROOK BIBLE
By Jonathan Barnbrook
In creating the cookbook, I was inspired by Barnbrook’s Mason typeface and how he reworks historical styles. He mixes classical serif forms with unexpected elements, like swashes and letterforms inspired by gravestones and gothic buildings, creating a sense of tension. I liked how he reshapes tradition into something new, which connected with my goal of showing the contrast between authentic and commercialised Italian cuisine. I chose a bold, sculptural typeface to reflect this tension, balancing simplicity and complexity to show how tradition can be both preserved and changed.
BLASPHEMY
By Olly Wood
The layout of Blasphemy by Olly Wood inspired the use of chaotic, heavily Photoshopped images to critique the polished, mass-marketed representation of Italian food. Wood’s provocative visuals challenge culinary norms, creating a sense of discomfort around the idealised portrayals of food. This approach influenced my cookbook, allowing me to juxtapose authentic Italian recipes with their commercialised counterparts, highlighting the contrast through similar visual techniques.
RECIPES FROM AN ITALIAN SUMMER
By Phaidon
Recipes from an Italian Summer was helpful in showing how warm, nostalgic imagery can capture the authenticity of Italian traditions and cooking. The sunlit, unpolished photos of everyday moments inspired me to adopt a similar style, using natural tones and darker images to evoke emotion, highlight simplicity, and convey the timeless essence of Italian life.
The Elements of Typographic Style
By Robert Bringhurst
Bringhurst’s The Elements of Typographic Style inspired the creation of a visually harmonious and well-structured cookbook layout. The “Half Pica Modular scale” (Bringhurst, 1997, p.196) provided a standardised framework, ensuring consistent proportions across the pages. His modular scales and page composition concepts guided the design, achieving a balanced typographic rhythm that enhances readability while reflecting the aesthetic and tradition of Italian cuisine. This approach ensures a cohesive visual experience that complements the authenticity of the recipes.
VISUAL DESIGN INFLUENCE
By Puckett
The image, featured in an article titled Art and Text, reviewed by Puckett (2010), was found on I Love Typography, a blog about typography, type history, font creation, and all things related. It inspired the design of a philosophical quote in my cookbook, where I utilised similar visual techniques to enhance the message.
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