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Keywords: Europe
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Journal Articles
Gastronomica (2017) 17 (2): 39–50.
Published: 01 May 2017
... Italy craft beer productive leisure artisanal production consumption Europe Turning Passion into Profession: A History of Craft Beer in Italy FOR THOSE ATTUNED TO IT, an incredible thing is happening in Italy today: there is a boom occurring in both the production and the consumption of...
Abstract
This article investigates the Italian craft brewing revolution, a florescence of small-scale, artisanal beer production that began in the late 1990s. This revolution presents a number of provocative paradoxes, such as the growing importance of beer consumption and production in a country long known for its wine, its economic success at a time of ongoing and severe economic crisis in Italy, and the ways in which a love of drinking beer is driving many to choose to make it. Drawing on extensive survey data among craft brewers, ethnographic research, and interviews with craft brewers and their supporters, we show that Italian craft beer is a valuable case study of productive leisure leading to passionate production, and sketch the regional contours of Italian craft brewing against the contemporary global rise in artisanal beer production and consumption.
Journal Articles
Gastronomica (2010) 10 (1): 50–60.
Published: 01 February 2010
... and rebukes. ©© 2010 The Regents of the University of California. All Rights Reserved. 2010 Food Cooking modern art gourmet modernism Surrealism post-WWII biography Europe London America Women ex-pat cookbooks picnics mezze tapas fashion Man Ray Lee Miller Roland Penrose...
Abstract
Lee Miller was a Vogue cover girl in New York in the mid-to-late 1920s. In the early thirties she was Man Ray's muse, student, and lover in Paris, where she also worked as both photographer and model for Paris Vogue , as well as for numerous courtiers, including Patou and Scheperelli. The mid-thirties found her with her own successful photographic studio back in Manhattan. In WWII she served as British Vogue 's official war correspondent and was one of the first photographers to enter liberated Dachau and Buchenwald. In 1957 Miller passed the Cordon Bleu course at their Paris school. Generally overlooked, if not overtly dismissed, Lee Miller's gourmet phase in the 1950s and 1960s is discussed in this article as ““another form of her genius.”” Always ahead of her time, Miller was a mezza maven and a tapas enthusiast. The home she shared with her husband, Roland Penrose, in the English countryside was frequently filled with weekend guests drawn from the international modern art world. For many of them she created ““food pictures,”” some inspired by their own works of art. She collected and invented recipes, often based on her extensive travels and sometimes as practical jokes and rebukes.