PELLEGRINO ARTUSI AND THE CULINARY UNIFICATION OF ITALY Exhibition and other events
dal 6 MARZO al 26 APRILE 2019
Memorial Library Lobby University of Wisconsin-Madison
L'esposizione e gli eventi sono curati dalla Professoressa Grazia MENECHELLA, docente di letteratura italiana contemporanea presso l’University of Wisconsin (Madison), in collaborazione con l'Istituto Italiano di Cultura di Chicago, diretto dalla Dottoressa Alberta LAI
MARCH 13 , 2019 Lecture
Grazia Menechella: “Italian Food Writing Across the Ocean: The Artusi Connection from Italy to Wisconsin”
Alberta Lai (Director of the Italian Cultural Institute in Chicago): Welcoming Remarks
Grazia Menechella (French and Italian, UW-Madison):
“Italian Food Writing Across the Ocean: The Artusi Connection from Italy to Wisconsin”
March 13, 20194:00 pm
Memorial Library, Room # 126, 728 State St, Madison, WI 53706Free and open to all
Sponsored by the Department of French and Italian, European Studies, and the Food Studies Network at the University of Wisconsin-Madison.
This lecture looks at Pellegrino Artusi’s Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well, 1891) as an original and innovative collective project that influenced generations of readers as well as generations of food writers, and investigates the impact and legacy of Artusi and his unique cookbook in the US, especially in Wisconsin.
MARCH 6 - APRIL 24, 2019 Exhibition
“PELLEGRINO ARTUSI AND THE CULINARY UNIFICATION OF ITALY”
Memorial Library Lobby University of Wisconsin-Madison
728 State Street, Madison WI 53706Free and open to all.
This exhibition explores the world-famous cookbook Science in the Kitchen and the Art of Eating Well (La scienza in cucina e l’arte di mangiar bene) published by Pellegrino Artusi in 1891. More than a cookbook, this book was a political project – the contribution Artusi wanted to give his country, laboriously unified a few years earlier. Artusi’s work aimed to reflect the traditions of the whole country, not denying the extraordinary variety of local traditions, rather putting them into circulation, making them known and shared. This project – also a linguistic one, narrating the kitchen in a “national” language that everyone could understand – worked in an “inter-active”, almost collective way, involving the many readers who sent Artusi suggestions, advice and new recipes. That’s why La scienza in cucina e l’arte di mangiar bene became a sort of collective work, adding more and more recipes over twenty years and fifteen editions, and published up until Artusi’s death in 1911. This exhibition includes 14 panels about Pellegrino Artusi and the culinary unification of Italy, as well as Italian and Italian-American cookbooks from the UW-Madison Library collections. The exhibition is sponsored by the Italian Cultural Institute in Chicago, Casa Artusi, Regione Emilia Romagna, and the Department of French and Italian at the University of Wisconsin-Madison. With support from the Food Studies Network and European Studies at the University of Wisconsin-Madison. With special thanks to UW-Madison Librarians Jules Arensdorf, Karen Dunn, and Lisa Wettleson.
MARCH 28, 2019 Hands-on cooking class making Artusi dishes
1:00 - 2:15 pmUW-Madison Babcock Kitchen Lab. 1605 Linden Drive, Room B 14
Free and open to UW students enrolled in Prof. Menechella’s course.
Literature in Translation 410, Food Cultures of Italy (Prof. Grazia Menechella) students make Artusi dishes with chef Francesco Mangano.
APRIL 12 - 13, 2019 "Artusi Menu" at Osteria Papavero
April 12-13 (lunch and dinner)Osteria Papavero, 128 E Wilson St, Madison, WI 53703
For more information, contact Osteria Papavero, tel. 608-255-8376.
On top of the regular menu, chef Francesco Mangano will make “special” dishes using and adapting recipes from the Artusi cookbook. Recipes: # 394: Funghi fritti (Fried Mushrooms), # 363: Vitello tonnato (Veal in Tuna Sauce), # 88: Maccheroni con le sarde (Macaroni with Sardines Sicilian Style), # 91: Pappardelle all’aretina (Pappardelle Noodles Arezzo Style), # 219: Coniglio fritto (Fried Rabbit), # 74: Risotto al Nero con le seppie (Black Risotto with Cuttlefish Florentine Style) , # 675: Zuppa inglese (English Trifle).
APRIL 13, 2019 “Cena italiana” by the Italian Club at the French House
6:00 pm The French House, 633 North Frances, Madison, WI 53703
For more information, visit https://uwfrenchhouse.org/events/cena-italiana-3/
“La Cena Italiana 2019” will feature the flavors of Emilia-Romagna and Pellegrino Artusi. Organized by the Italian Club at UW-Madison.
APRIL 24, 2019 Film Screening of Quanto Basta (As Needed, 2018) by Francesco Falaschi
7:00 pm The Marquee Cinema at Union South
1308 W Dayton St, Room 245, Madison, WI 53715Free and open to all.
Screening is part of the Italian Film Festival 2019 program (all films screenings are free and open to all) http://italianfilmfests.org/
This film about Italian chefs and cooking makes reference to Pellegrino Artusi, especially to Artusi’s recipe # 506 Baccalà alla Fiorentina (Salt Cod Florentine Style), and to “q.b.” (“quanto basta” or “as needed”), referred to amounts in Artusi’s recipes.
Events made possible by the support of the Italian Cultural Institute in Chicago, Casa Artusi and Regione Emilia Romagna in Italy, Food Studies Network, European Studies and the Department of French and Italian at the University of Wisconsin-Madison.
More about Pellegrino Artusi:Pellegrino Artusi. The Unification of Italy in the Kitchen (in Italian with English subtitles) with Massimo Montanari, Giovanna Frosini, Alberto Capatti, Massimo Bottura https://youtu.be/IwSBYxz_3vs
For more information about the exhibition and related events, contact Prof. Grazia Menechella firstname.lastname@example.org or visit https://frit.wisc.edu/news-events/eventshttps://europe.wisc.edu/events/