Danielle Stephenson - 2020 Journalism Senior Colloquium
From Margo Bresnen on May 12th, 2020
Italian food culture was once viewed as homogeneous. Today, Italy’s growing diversity has added to the country’s culinary vibrancy. Ethiopian, Somalian, and Eritrean restaurants adorn the streets of Rome, owned by first- and second-generation immigrants from regions where Italy had once established colonial rule. The rising popularity of East African cuisine could set the stage for postcolonial reckoning. Or, Italy’s history of colonialism could continue to go unrecognized. As Italy’s gastronomic diversity begins to flourish, what is the impact of the country’s changing food culture on national and personal identities? What changes, and what stays the same?