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Posts under tag: Diana Garvin

November 15, 2019

Garvin to Deliver Keynote Address at Rutgers

“Voices,” a conference sponsored by the Italian Graduate Society at Rutgers University, will be held on November 22-23, 2019 and will feature Diana Garvin, Assistant Professor of Italian in our Department of Romance Languages. Here’s a link to the program.

Garvin conducted her postdoctoral research at the American Academy in Rome as the 2017-2018 Rome Prize winner for Modern Italian Studies. Garvin’s research examines the history of everyday life across Fascist Italy and Italian East Africa (modern-day Ethiopia, Eritrea, and Somalia) through decolonial methodology and feminist approaches to the archive.  Specifically, she uses food as a lens to examine daily negotiations of power, demonstrating how women’s work to feed their families speaks to broader questions of gendered forms of labor, the social construction of race and racism, and what is at stake in the struggle for nourishment and for flavor both in multi-ethnic Italy and across the global south.

Garvin’s most recent publication, “Reproductive Health Care from Fascism to Forza Nuova” is under contract with Signs.  Her last article, “Singing Truth to Power: Melodic Resistance and Bodily Revolt,” was awarded the 2017 Working Class Studies Association John Russo & Sherry Linkon Award for Best Article. In Spring 2015, Critical Inquiry published Garvin’s article “Taylorist Breastfeeding in Rationalist Clinics: Constructing Industrial Motherhood in Fascist Italy,” in which she discusses the medical history of women’s reproductive work.  Past publications include translated essays from biopolitics theorists Antonio Negri and Roberto Esposito, as well as original essays in the edited volumes like The Routledge Companion to Sexuality and ColonialismRepresenting Italy through Food, and Food and Material Culture.​

April 8, 2019

ITAL 399 Student-Producers Create Cooking Shows based on Historical Italian Cookbooks

 

See Garvin’s course featured in Around the O‘s story on the LIFT program (June 20, 2019)

In ITAL 399: Mediterranean Foodways, Assistant Professor of Italian Diana Garvin’s students produced their own cooking shows in Italian. They prepared 19thand 20th recipes for tortellini and minestrone, and explained the historical context that determined ingredient choices and preparation methods. In doing so, students learned how to analyze primary sources and navigate digital archives, thus launching their Italian studies at UO into the wider world.

Academia Barilla’s Gastronomic Library provided the course’s digital research site. Students perused historical cookbooks from the Italian Unification, like Pellegrino Artusi’s “Science in the Kitchen and the Art of Eating Well” (1891) and from the Fascist period, like F.T. Marinetti’s “The Futurist Cookbook” (1932).Then they selected an original recipe, and got cooking. In their shows, Sofia Deiro and Ashley Gray brilliantly connected decreasing cooking times and increased meat consumption with evolving gender roles across Southern Europe. Cristian Jobe and Gabriel Barnatan thoughtfully observed how regional dishes later transformed into national cuisine. Bi-weekly media labs examined filmic techniques of Italian cooking shows from Gambero Rosso and Giallo Zafferano to teach basic film techniques, ultimately preparing ITAL 399 students to serve up a new kind of cooking show with a taste for Italian history.

Garvin at the Wolfsonian Institute (Miami, FL)

Thanks to the research support of the Center for the Study of Women, Professor Garvin will continue to develop new materials for ITAL 399, to be taught again in Winter 2020, as an extension of her book project, “Feeding Fascism: Tabletop Politics in Italy, 1922-1945.”

 

See some of the students’ work here:

Gabriel and Cristian: https://youtu.be/ahVNJKLao10

Ashley and Sofia: https://youtu.be/XgIPbneCnfI

October 29, 2018

RL professor Diana Garvin illuminates Italy’s coffee-drinking history

Curious about the origins of some of Italy’s espresso traditions? Diana Garvin, specialist in Mediterranean studies with a focus on food history in Italy, offers some background in two recent articles: A Brief History of the Caffè Corretto and Barley Coffee: It’s Just as Good as it Sounds. Garvin is working on a project exploring the Fascist period history of Italian coffee.