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Fabio Parasecoli
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Fabio Parasecoli is associate professor and director of Food Studies initiatives at the New School in New York City. His work explores the intersections among food, media, and politics. His current research focuses on food in movies, the history of Italian food, and on the socio-political aspects of geographical indications. He studied East Asian cultures and political science in Rome, Naples and Beijing,
where he specialized in contemporary Chinese history. After covering Middle and Far Eastern political issues, he worked for many years as the U.S. correspondent for Gambero Rosso, Italy's authoritative food and wine magazine. He regularly lectures for the Food and Wine MBA of the University of Bologna (Italy) and the University of Gastronomic Sciences in Pollenzo (Italy). Among his recent publications: Food Culture in Italy (2004), Bite Me! Food in Popular Culture (2008), and Al Dente: A History of Food in Italy (2014), now also available Italian. He is general editor with Peter Scholliers of a six-volume Cultural History of Food (2012).

Entries by Fabio Parasecoli

We Are What Eats With Us: Food and the Human Microbiome

(1) Comments | Posted April 18, 2016 | 6:51 AM

The attention towards how food is produced, distributed, bought, cooked, and disposed of has reached new heights, causing elevated levels of anxiety at all levels, from the personal to the global. We tend to metaphorically understand our communities, our societies, and our...

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The New Life of Street Food

(0) Comments | Posted April 8, 2016 | 6:54 AM

When I was in Italy, last summer, I was intrigued by the growing popularity of what now Italians call "street food," using the English language expression to indicate, well... street food. Cibo di strada, in Italian. Street food is definitely not a...

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African Cuisines: From Colonial Past to Cosmopolitan Future

(0) Comments | Posted April 3, 2016 | 5:23 PM

African cuisines are striving to achieve the visibility and popularity among consumers in the Global North that other culinary traditions from the Global South have been enjoying. On the occasion of a public event at the New School, I had the opportunity of...
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The global circulation of African food

(0) Comments | Posted March 27, 2016 | 9:21 PM


Cosmopolitan gourmets are always looking for the next new trend, supported in their quest by insatiable media, marketers, and entrepreneurs. Relatively unexplored culinary traditions around the world are drawing their attention: we can mention West Indian, Peruvian, and Brazilian cuisines among those who...

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Making Food History: The Case of Medieval Turkey

(0) Comments | Posted March 20, 2016 | 6:16 PM

Image: Medieval Histories

What did people used to eat in the past? Why? And how did they eat? What meanings did they attribute to ingredients, dishes, culinary techniques, and table manners? Who was invited to the table and...

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Feed me English: Commensality and Learning Foreign Languages

(0) Comments | Posted March 13, 2016 | 10:11 PM


When I was 16, I traveled by myself for the first time. I took the train from Rome to London and spent three weeks with a local family to improve my English. The whole experience was life-changing, as it forced me to deal...

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Food, Politics, and Politicians

(0) Comments | Posted February 29, 2016 | 5:20 AM

Photo: Roxy Paine, Dinner of the Dictators (1993-95), The New School Art Collection. Credit:

As the US presidential race gears up toward Super Tuesday, on March 1, 2016, potential voters are asked to consider (or not) a large array of issues,...

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How Are We to Eat? Philosophers at Table

(0) Comments | Posted February 21, 2016 | 6:35 PM

2016-02-22-1456101220-5770597-cal_Claesz_StillLife_480.png Photo: Art Institute Chicago

Almost everybody is familiar with the phrase: "Tell me what you eat, and I will tell you what you are", which the French gastronome Jean Anthelme Brillat-Savarin famously included in his Physiology of Taste. The...

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The Vegan Studies Project: On Being Vegan in America

(2) Comments | Posted February 9, 2016 | 4:38 PM

Photo source:

Veganism has been a relatively new addition to my personal foodscape. When I first moved to the U.S., eighteen years ago, I did not know what it was. I had never heard of veganism in Italy. At...

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Tales of Hunger: Food in Italy Between the Two World Wars

(0) Comments | Posted January 3, 2016 | 4:05 PM

My great-grandfather at the Trionfale market in Rome, circa 1933

Growing up in Italy in the 1960s, World War II was quite remote to me. Although I was not fully aware of it, the country was experiencing its "economic...

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The Many Souls of African American Food

(1) Comments | Posted December 21, 2015 | 3:37 AM

Source: Restaurant-ing through history

I was immediately intrigued by the somewhat clunky but memorable title
of the essay collection edited by Jennifer Jensen Wallach: Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama....

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Food, Migrants, and the Making of Traditions

(0) Comments | Posted November 23, 2015 | 3:03 PM

Food is more than just physical sustenance: it produces meaning and sense, creating infinite culinary cultures where every ingredient, each dish, and meal structures are connected. These cultures are influenced not only by the past, interpreted and practiced as tradition, but also by new occurrences resulting from both internal transformations...

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Honey and Bunny: From Architecture to Food Design

(0) Comments | Posted November 1, 2015 | 2:11 PM

2015-11-01-1446408560-7017302-foodsustainabledesign6.jpg Photo: Honey & Bunny

How can food designers introduce new behaviors to consumers? How can they move from ideas and projects to actual production? What is the best way introduce daring, paradigm-shifting innovation into the food industry, which is often hesitant to take...

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In Praise of Home Cooking

(2) Comments | Posted October 26, 2015 | 9:52 AM


Straphangers in the New York City subway have been given a chance to think about their cooking habits during their commute. A food delivery website has posted ads on trains to promote its services. That is nothing new. As I commented in a...

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Tequila and Mezcal: Tradition in the Global Market

(0) Comments | Posted October 19, 2015 | 12:28 PM

Photo: Soy Mezcalero

Over the past few decades, culinary traditions, heritage foods and local spirits appear to have acquired growing visibility in post-industrial societies of the Old and the New World. Artisanal delicacies with specific geographical origins are widely available...

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Food Design in the Southern Hemisphere

(0) Comments | Posted October 5, 2015 | 9:24 AM


In the past months, food design has appeared in some of my posts as a new and exciting area of research and professional practice. As we gear up to host the Second International Conference on Food Design at the New School...

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Food and Technology: Clash or Synergy?

(0) Comments | Posted September 28, 2015 | 6:48 AM

Our global food system is need of serious change, but the recipes for solutions diverge greatly, pointing to very different causes. Some may be worried that there won't be enough food in the future, and offer greater outputs and intensive industrial agriculture...

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The Jemima Code: Celebrating African-American Cookbooks

(3) Comments | Posted September 14, 2015 | 10:15 AM

Photo: Dolly Johnson, the White House cook for president Benjamin Harrison (Library of Congress), Southern Foodways Alliance

It is a well-known, although not so frequently discussed, fact that African-American cooks, chefs, and food writers have played a crucial and...

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Silver Spoon: Anime, Farms and Meat

(0) Comments | Posted September 7, 2015 | 8:48 PM


How would you feel about eating an animal that you helped feed and thrive? An animal which, maybe, you named and grew attached to? What if you were asked to learn how to skin and quarter the game you will later enjoy? These...

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The Intriguing Politics of Asian Food

(0) Comments | Posted August 31, 2015 | 9:46 AM


Photo: Japan National Tourism Organization

Asian food has become such an important component of the American diet that we often take it for granted. Staples like sushi, Thai curries, and Chinese dumplings belong to the everyday culinary vocabulary of many Americans....

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