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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

Food, Migrants, and the Making of Traditions

(0) Comments | Posted November 23, 2015 | 4:03 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 | 3:11 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 | 10:52 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 | 1:28 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 | 10:24 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 | 7:48 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 | 11:15 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 | 9:48 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 | 10:46 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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Tracking the Origin of Food: The Intriguing Case of San Marzano Tomatoes

(0) Comments | Posted August 16, 2015 | 12:17 PM

2015-08-16-1439737857-6365608-sanmarzano1.jpg photo: Pbenjay's Blog

Let's suppose, just for a moment, that you feel like trying a somewhat exotic delicacy beyond the flavorful bounty that your local CSA offers, or that you are experimenting with a recipe that calls for a specific product...

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Food on Show: Two Exhibitions in Rome

(0) Comments | Posted August 11, 2015 | 10:41 AM


Not to be outclassed by Milan, where the Expo 2015 - with more or less success - has turned the spotlight on food and nutrition as one on the most urgent issues of our time, Rome has now its own food-themed...

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Milan Expo 2015: Entertainment and (Some) Food for Thought

(0) Comments | Posted June 10, 2015 | 11:40 AM


The first impression is, of course, quite overwhelming: from the start, the crowds waiting in line, the grand main boulevard, and the spectacular pavilions convey that we are witnessing a unique event. Despite the construction delays, lack of organization and, unfortunately, corruption, which...

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McDonald's vs. Slow Food: A Food Controversy at the Milan Expo

(0) Comments | Posted May 27, 2015 | 6:58 PM


Things are heating up in Milan between McDonald's and Slow Food, I realized by reading a very interesting Facebook post from my former student and now friend Federico Iavicoli, founder and owner of Spasso Food, a street-food inspired take-away store in Rome. Federico...

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Austria and the Future of Alpine Cuisine

(0) Comments | Posted March 18, 2015 | 4:44 PM

Food Installation by Honey & Bunny

What is alpine cuisine? And could that be the approach allowing Austrian food to position itself internationally, just like it happened for the New Nordic Cuisine? Those were some of the topics examined during "Culinary Art 2015:...

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Food, Flavors, and Babies

(0) Comments | Posted February 24, 2015 | 12:15 PM

One of my first memories as a child - I may have been 7 or 8 - is when my mother made ravioli filled with ricotta and spinach, served with a simple tomato sauce. At that age, I hated mozzarella, soft cheeses, and ricotta - except when my father mixed...

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The Cultures of "Fresco": Food Design in Latin America

(0) Comments | Posted October 30, 2014 | 4:06 PM

Graphic art by Juliana Serrano Pérez

For a few days, Bogotá turned into the South American capital of food design. The second annual meeting of the Red Latinoamericana de Food Design (the Latin American network of food design) took place at...

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Casu Marzu and Nordic Food

(0) Comments | Posted September 25, 2014 | 11:29 AM

You may be aware of the existence of casu marzu, a sheep milk cheese from the island of Sardinia, in the middle of the Mediterranean. Unlike other cheeses from Italy, casu marzu has the peculiarity of being inhabited by live, tiny maggots, which give it a very specific texture and...

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Food in the Circular Economy: A Proposal From the European Union

(0) Comments | Posted July 8, 2014 | 11:47 AM

Rarely, as in recent months, has the European Union been so unpopular among its citizens. In May 2014, the elections for the European Parliament, its legislative body, saw the success of political parties whose admitted goal is to reduce the meddling of the Union in the daily activities of those...

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Fat Studies: Bodies, Culture, Health

(0) Comments | Posted June 11, 2014 | 5:01 PM

Why, as a society, do we care so much about the way we look? Why are we often uncomfortable with our reflection in the mirror? Too frequently, what we see does not match what the world around us promotes as acceptable or preferable. It is not only a question of...

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The Bangalore Foodie Club: Eating Adventures in a Cosmopolitan City

(1) Comments | Posted June 3, 2014 | 10:09 AM

Living in New York and working in food -- previously as a journalist and currently as a professor -- I often find myself talking about restaurants, products, and trends. A growing number of people identify themselves as "foodies," passionate about all things culinary, ready to improve their expertise, and always...

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