Cooks, Italianicity and the Culinary Field in Italy

Abstract

A very popular view in the literature about contemporary western food culture, suggests an ever-increasing spread of “gastronomic pluralism” (Barrere et al. in Applied Economics 46:1409–1419, 2014) at the expense of the hegemony of a single elitist principle as it was that of French “haute cuisine” (Chelminski in The Perfectionist: Life and Death in Haute Cuisine. Penguin Books, London, 2005).