Fabio Parasecoli discusses his book, Al Dente: A History of Italian Food (Reaktion Books, 2015), with Julianne VanWagenen (PhD candidate inItalian Studies, Harvard University). Is there an Italian cuisine? Or are there many autonomous traditions across the peninsula? How does Roman food differ from Tuscan food and from the foreign idea of Italian food? Parasecoli shares his thoughts, and some favorite recipes.
The author: Julianne VanWagenen is a PhD candidate inItalian Studies at Harvard University.
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