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Lecture by Karima Moyer-Nocchi on "The History of Pasta and the Italian Identity"



Lecture by Karima Moyer-Nocchi on

On the occasion of the 4th Edition of the Week of Italian Cuisine in the World, the Istituto Italiano di Cultura and the George Brown Centre for Hospitality & Culinary Arts present a lecture by Karima Moyer-Nocchi on The History of Pasta and the Italian Identity.

CLICK HERE TO REGISTER (FREE EVENT) with the following code Access code is ITALCONSUL

The History of Pasta and the Italian Identity

From our modern viewpoint, pasta seems to have always been an integral part of the Italian culinary landscape, one of the key defining factors expressing Italianità, or what it means to be Italian. Although shadowy references to pasta-like foods have been recorded as early as Ancient Rome, the road to becoming a culinary and cultural identity marker evolved slowly over centuries, and pasta did not fully consolidate as a source of national pride until the 20th century. This lecture examines how that evolution unfolded, the reasons it was stymied, and the context in which it finally became the leviathan centerpiece of the Italian table that it is today.

Karima Moyer-Nocchi is a tenured professor at the University of Siena and a lecturer for the Master in Culinary Studies at the University of Rome, Tor Vergata. Her research explores the affective, political, and economic implications of the invention of traditions. Part of this research includes an ongoing project in culinary oral history focussed on women’s experiences during the fascist era. The project provided the basis for the book Chewing the Fat - An Oral History of Italian Foodways from Fascism to Dolce Vita (2015). Her second publication "The Eternal Table - A Cultural History of Food in Rome" March, 2019 is a culinary history spanning the pre-Romans to the present day. Future interests lie in "codes-switching cuisine," in mobility and immigration studies. She lectures internationally about issues related to Italian food history as well as holding classes and demonstrations about the preparation of historical dishes. More information on her work in historical cooking on the website:


Date: Wednesday, November 20, 2019

Time: From 5:00 pm To 6:30 pm

Organized by : Centre for Hospitality & Culinary Arts George Brown College

In collaboration with : Istituto Italiano di Cultura

Entrance : Free


George Brown Chef School, 300 Adelaide St East, Toronto ON, M5A 1N1 Demo Theatre, room 112


Karima Moyer-Nocchi