Around the Dinner Table with Grazia : Food and Cooking in the Work of Grazia Deledda

Authors

Grazia Deledda
Neria De Giovanni
Simonetta Milli KonewkoFollow

Files

Description

Around the Dinner Table with Grazia. Food and Cooking in the Work of Grazia Deledda, by Neria De Giovanni, highlights the love of Grazia Deledda (1871-1936) for Sardinians’ traditions, historic events, and food. It demonstrates how they follow an agropastoral economy and an extremely simple way of preparing food; they use vegetables and products from livestock farming and especially sheep; they respect traditional recipes, such as pane currasau, porcetto, and seadas, and conventional customs to conserve food as the preservation of fruit in the home attics. The selections of Deledda’s literary works that Neria De Giovanni proposed and remarked on in this volume evoke a passion for conviviality and congregation, accentuate the values of friendliness and sociability and may invite an intercultural dialogue and a mode of life guided by ideas of acceptance and respect for diversity.

Publication Date

2020

Keywords

Food, conviviality, folk traditions, Sardinia, Sardinian Cultural Heritage, Agropastoralism

Disciplines

Fiction | Folklore | Food Studies | Italian Language and Literature | Women's Studies

Comments

Translated from the Italian by Simonetta Milli Konewko

Recommended Citation

Deledda, Grazia; De Giovanni, Neria; and Milli Konewko, Simonetta, "Around the Dinner Table with Grazia : Food and Cooking in the Work of Grazia Deledda" (2020). French, Italian and Comparative Literature Faculty Books. 3.
https://dc.uwm.edu/freita_facbooks/3