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In this article, I attend to how nineteenth-century Italian children's writer Collodi portrayed food, particularly in the schoolbook Il viaggio per l'Italia di Giannettino (Giannettino's travel throughout Italy). My analysis builds on recent contributions – such as Montanari's (2006), Ferguson's (2020), and Pezzotti's (2020), – that examined food and its related cultural background as significant indicators of character, whether individual, regional, or national. Scholars have turned their attention to how governments, writers or even communities employed food as part of material culture to consolidate imagined communities, or invent or recycle traditions. Existing analyses of the relationship between food and nationalism in Collodi's works have limited their focus to Pinocchio, and so have not considered Collodi's schoolbooks, which is what my article contributes to the scholarship. This article analyzes the substantial space Collodi dedicated to local foods in his schoolbooks. I argue that Collodi uses local foods to emphasize the importance of multiculturality as a valuable resource for national bonding. [ABSTRACT FROM AUTHOR]

We cannot underestimate the importance of food in schools, yet in the education sector, we have. Despite increasing societal focus, broad attention to food in schools remains largely missing from mainstream education research, and teacher education more specifically. This paper is a contribution in emerging scholarship that critically considers food in education research by arguing that food in schools is a crucial area generally overlooked by the field of teacher education. This paper articulates my experience incorporating food within teacher education, through the design and teaching of a course entitled "Food and Schools" for education undergraduate students at a flagship state university. I highlight major course themes and aspects and key insights from students and conclude with considerations for teacher education programs. [ABSTRACT FROM AUTHOR]

Celebrity chefs foster a relationship of intimacy with consumers, compounded by presenting styles, social media and the opening up of their personal lives. These intimacies are extended into domestic spaces through material objects such as kitchen equipment, specialist ingredients and cookbooks, which are brought into the home. This article interrogates the ways a group of UK consumers interact with this “stuff” of celebrity chefs and explores the ways these interactions (re)produce chefs and make them present in consumer homes. As such, it elucidates how focusing on the material objects that consumers personalize and associate with a celebrity chef can provide new insights into assessing the ways such chefs influence food and eating practices, as well as showing how these objects enable consumers to actively produce their food identities and social relations. As these relations are social and economic, attention is drawn to the manner in which the fostering of intimacies can obfuscate commercial relations. [ABSTRACT FROM PUBLISHER]

The article presents an analysis of Brazilian cooking, with a focus on cultural and historical aspects. It is the author's view that local cooking is part of an intangible cultural heritage and historical memory. Topics include the role of cookbooks in the preservation of a culinary memory, food history research in Brazil, and food habits.

Malaysian cuisine presents an array of local gastronomic inventions that represent the cultural diversity and uniqueness of the national cultural heritage. However, it is difficult to gauge Malaysian cuisine based on the country's multicultural and multiracial "highly diverse" landscape due to the perplexities of each culture. These complexities have influenced the modernisation movement to revolutionise traditional Malaysian cuisine into a new invention called "Modern Malaysian Cuisine". This review intends to reveal the ideology of modernisation in Modern Malaysian Cuisine, that is, to identify the part of the cuisine that has been "modernised" and to determine whether or not this newly invented cuisine portrays the national identity. Additionally, this review addressed the challenges of precisely defining "Modern Malaysian Cuisine". The findings of this review can help policymakers uphold the Malaysian food identity and minimise the encroachment of other non-Malaysian cuisines in the future. [ABSTRACT FROM AUTHOR]