Exhibit: Pellgrino Artusa & Culinary Unification Italy

EXHIBITION OPENING: PELLEGRINO ARTUSI AND THE CULINARY UNIFICATION OF ITALY

November 7, 6pm

Italian Cultural Institute
500 N Michigan Ave, Suite 1450



Join us in celebrating the 2nd Annual Week of Italian Cuisine in the World as we honor the work of Pellegrino Artusi, commonly referred to as the Father of Italian cuisine and author of the renowned cookbook published in 1891, Science in the Kitchen and the Art of Eating Well (La scienza in cucina e l'arte di mangiar bene). Artusi's work aimed to reflect the traditions of the whole country, not denying the extraordinary variety of local traditions, rather putting them into circulation, making them known and shared. This project - also a linguistic one: telling the kitchen in a "national" language that everyone could understand - worked in an "inter-active", almost collective way, involving many readers that used to send Artusi suggestions, advice and new recipes. That's why La scienza in cucina became a sort of collective work, with more and more recipes added over twenty years and fifteen editions, published until Artusi's death (1911). The exhibition will be on display through November 17.


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