From our organizers:
Italian food always seems to be at a crossroads between tradition and modernity. Take the Slow Food movement for example: founded in Italy, Slow Food takes the traditional concept of locality and translates it to the modern consumer who may be more out of touch with where their food comes from. This navigation is especially true amongst Italian American communities, where the word authenticity (as a both statement and question) has become a cornerstone of culinary and cultural dialogue.
Katie Parla and Stacy Adimando have each sought to map and bridge the divide between traditions and the modern day. In Food of the Italian South, Katie delves deeper into the Boot than many chefs outside of the region or country have explored before, shining light on disappearing dishes full of life. Adimando’s Piatti finds inspiration in the classic art of antipasti, which has almost been distilled to an afterthought in Italian food in America, seeking to breathe new life into this vibrant tradition of hosting and hospitality.
Join Stacy Adimando and Katie Parla as they bridge the gaps between traditions and modernity, illuminating the forgotten aspects of Italian food, as well as the heart of both books and Italian cuisine, old and new: the power of simplicity.
An informal reception with book signings, and small bites from both of the books will follow.
This program is part of our Global Cultures, Global Cuisines program series