Anna Harwell Celenza, “Jazz Italian Style: Fr...

Despite the implications of its subtitle, this is not a travel guide to Singapore, although readers run the risk of becoming tempted to venture there. Author Lim Tse Wei begins this collection of essays with the candid admission, “I am a somewhat unusual cook. My main qualificati ...  Show more

MacArthur Fellow and National Humanities Medalist Rebecca Newberger Goldstein, author of Plato at the Googleplex and The Mind-Body Problem, returns with a revelatory book about the primal drive that in our species alone has been transformed into one of our most persistent and uni ...  Show more

In this episode Linda talks with Lucinda Scala Quinn about the history of immigrant Italian women who came to America between 1880 and 1924, fleeing the poverty of their southern Italian homes. They cooked the food they knew, often substituting ingredients and embellishing recipe ...  Show more

A conversation with Ada Palmer (University of Chicago) about the invention of the idea of the Italian Renaissance and the functions that it serves in the western historical imagination. "Byzantium" is a similarly invented category that often works in tandem with "the Renaissan ...

From Columbus onwards, Italians have been a part of American culture. Don explores this rich history with Professor Anthony Tamburri, Dean of the John D. Calandra Italian American Institute in New York.Produced by Sophie Gee and Freddy Chick. Edited by Tim Arstall. Senior Produce ...  Show more

Italian food is one of the most popular cuisines in the world, but how did it first make its way out of Italy? In this edition of The Food Chain, Ruth Alexander uncovers stories of migration, food culture and legacy in the Italian diaspora. Academic Donna Gabaccia explains why mi ...  Show more