Gastronationalism - Critical Analysis of Geographical Indications

The book aims to give an alternative and critical reading of typical geographical indications, one of the great Italian riches which however has led to a hollowing out of the national gastronomic identity, especially for some products (one of all, Balsamic Vinegar).

Authors:
- Michele Antonio Fino , professor of Roman and ancient law and food legislation at the University of Gastronomic Sciences of Pollenzo (CN), with dozens of publications to his credit and who collaborates with various technical magazines related to agriculture;
- Anna Claudia Cecconi , recently graduated from the University of Gastronomic Sciences of Pollenzo in Management of gastronomic and tourism heritage, collaborated with Slow Food for "The guide to Slow Food extra virgin olive oils" and is a business developer at
Too Good Too Go

- Andrea Bezzecchi , owner of Acetaia San Giacomo and Surbir.it, contributes from page 197 to clarify the world of Balsamic Vinegar and the hypocrisy of some denominations.

"There is a non-secondary aspect in that contemporary European panorama that is fragmenting: food. For almost thirty years the European Union has had a unique policy in the world to protect its specialties, but the reasons for doing so have decidedly changed in At the beginning it was a necessary measure to avoid the fragmentation of the continental framework, to prevent each country from rushing to create, as had already happened for wines, its own categories, its own rules, its own styles. Then everything has changed: food has become a fundamental piece of the new national identity: one that is not made to form a mosaic of diversities that create the future but to contrast with other identikits, real or invented, with the sole purpose of affirming the own petite patrie, to the detriment of Europe. This book proposes a critical rereading of contemporary Europe in light of the problems of integration and the spread of populist and nationalist phenomena, within which recourse to culture and gastronomy is frequent as identity factors. Through an analysis of the rules, but with ears pricked up to new gastronomic discourses and an interdisciplinary gaze, it is possible to highlight the European limits in building a common identity, suggesting a different theoretical approach to the concept of origin for a decisive paradigm shift. Because, when we talk about our food, we should always remember that the adjective is not possessive."

Publisher: People