Early Modern Anglo-Iberian Food and Recipes: Reception, Resistance, Identity
I am a WRoCAH-funded PhD student working within the network “Cultures of Consumption in Early Modern Europe”. I completed my BA (History and Philosophy) and MA (History and Philosophy) at the University of Udine in 2007 and 2009 respectively. I also hold a Diploma in “Paleography, Diplomatics and Archival Sciences” at the State Archive of Trieste, 2011. After teaching Italian in Spain and Australia I moved to the University of York where I completed the MA in Early Modern History in 2014.
My PhD offers the first detailed account of the reception of Iberian culinary and related knowledge in early modern England, rooted within a broader understanding of food as medicine, recipe translation and transmission, in print and manuscript, and the movement of foods between the New World and Europe, from 1500 to ca. 1680. My thesis shows the networks of people at the heart of such reception ultimately demonstrating the crucial relation between food choices, national culture and religious identity. I thus contribute to the developing field of Anglo-Iberian studies, according to which a better understanding of early modern England’s relation with Iberia, and with Spain in particular, is of key significance in appreciating English culture.
I am particularly interested in interdisciplinary and multi-lingual research, rooted in a comparative approach to sources and historiographies as well as in the theme of “fictionality in historical writing”. Dante’s Comedìa remains my lifelong passion.