Francesco Buscemi, PhD

Francesco Buscemi, PhD
Università degli Studi dell'Insubria | UNINSUBRIA · Department of Law, Economy and Cultures (DEC)

Doctor of Philosophy
Contract Professor

About

61
Publications
5,998
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60
Citations
Introduction
By analysing two national TV food travelogues, Ti Ci Porto Io and Jamie's Great Britain, my PhD thesis theorises the existence of a particular form of culinary capital based on national ideologies and beliefs, and terms it as 'national culinary capital'. Another strand of research, supported by Santander, analyses how meat has been represented by the Nazi and Fascist propagandas to relate to national identity and defame the enemies. A third strand concerns cultural history of meat.
Additional affiliations
February 2017 - present
Università degli Studi dell'Insubria
Position
  • Professor
December 2010 - April 2015
Queen Margaret University
Position
  • PhD
Description
  • Achieved
November 2010 - February 2011
University of Stirling
Position
  • Research Assistant
Description
  • Leading workshops
Education
December 2010 - June 2014
Queen Margaret University
Field of study
  • Cultural Studies
October 1991 - July 1994
Catholic University of the Sacred Heart
Field of study
  • Media Studies
October 1983 - June 1988
University of Catania
Field of study
  • Humanities

Publications

Publications (61)
Article
This article analyses the relationships between text and participant in the mixed-reality film/installation Carne y Arena by the Mexican director Alejandro Inarritu (2017), which I experienced in 2018 at Prada Foundation in Milan, Italy. The film is divided into three sections: the first theatrical, the second based on virtual reality (VR) and the...
Article
This article analyses the relationships between text and participant in the mixed-reality film/installation Carne y Arena by the Mexican director Alejandro Inarritu (2017), which I experienced in 2018 at Prada Foundation in Milan, Italy. The film is divided into three sections: the first theatrical, the second based on virtual reality (VR) and the...
Book
Full-text available
This book aims to develop a political history of Italian ‘good food’ on national television, and the central role of food in Italian culture. The focus is highly original and this is a unique interdisciplinary study at the intersection between food studies, media studies and politics. The three protagonists of Pasta, Pizza and Propaganda are food,...
Chapter
This article aims to analyse the way television has created or recirculated the haggis as the Scottish national dish. It draws on cultural studies analyses of food and TV as sources of nation building, Appadurai’s account of the construction of a national cuisine and Belasco’s insight into the way national food cultures are created for political re...
Chapter
This chapter analyses the propagandistic construction of the boxer Primo Carnera as a Fascist hero during the 1930s. It draws on studies on propagandistic nation-building and on the centrality of sport and sports films to political communication, especially in the cases of dictatorships. Applying social semiotic multimodality, the study textually a...
Article
This article analyses two of the Islamic State’s propaganda videos portraying the British journalist John Cantlie, kidnapped by the IS in 2012. The videos promote everyday life in the areas controlled by the IS, with a language truly resembling that used by the BBC. Drawing on Bauman’s postmodern propaganda, on studies by Baudrillard, Uva and other...
Article
This article focuses on the Italian chain Motel Agip from 1954, when it was created, to 1973, when the oil crisis discouraged car tourism. It combines Bourdieu’s idea that leisure and food provide cultural capital and constructivist theories where leisure contributes to modernity and to shaping people’s identities. The article adopts new archival-...
Article
An invented illness in Nazi-occupied Rome
Article
This article compares Nazi propaganda items to fake news published on Italian social media. Propagandistic fake news in Italy is a hot topic highlighted globally by The New York Times and other international media, as it is widely recognized that this issue is compromising the correct development of political communication. Drawing on propaganda st...
Chapter
This chapter focuses on the ways in which three Twentieth-century dictatorships (the Italian Regency of Fiume in 1919-1920, Italian Fascism and German Nazism) constructed eating meat as a moral disease, and abstention from it as a means to achieve sacred purity. This study defines all of this as 'sacred vegetarianism', as opposed to the other veget...
Article
This article analyzes how Jamie Oliver’s show Jamie’s Great Britain represented Scotland in 2012, when the referendum on Scottish independence had already been announced. It follows Anderson, Bourdieu, Bhabha, cultural studies, and the idea that the nation is a hegemonic construction. Biosemiotics provides useful perspectives on the representations...
Book
Full-text available
This book explores our changing relationship with meat as food. Half storytelling and half historic work, it analyzes the way in which humans have dealt with the idea of eating animals in the Western world, from 1900 to the present. The story part of the book follows the rise and fall of meat, and illustrates how this type of food has become a prob...
Chapter
This chapter principally analyses meat in terms of its relations to ideology. Certainly, a right-wing vegetarianism existed, and is traceable in the Italian Regency of Fiume, Fascism and Nazism, three dictatorships that ruled in today’s Croatia, Italy and Germany respectively, and threatening the entire Europe. These dictatorships were also built o...
Chapter
This chapter summarizes the trends in terms of meat that occurred from 1945 to 1960 and how they intertwined with the social, economic and political changes of the same period. After the years of war and meat rationing, a new enthusiasm arose for this item of food. However, this enthusiasm was soon transformed into consumerism thanks to the new lib...
Chapter
In this chapter, I summarize the previous studies on meat that have been useful for this book. Even though they support different theories, I do not find them as contradictory, but advance that each of them offers a partial contribution to such a complex matter. In the beginning, I explain the various theories of the great philosophers of the past...
Chapter
This chapter examines the effects of what I have described in Chaps. 5 and 6. The extreme industrialization of meat has led to a change in meat perception since 1980. The chapter principally analyzes the growing degree of industrialization, named factory farming, and the related, widespread warnings raised by the scientific community and the animal...
Chapter
Usually, historical books do not concern the future. History and future studies are two fascinating fields that only rarely intertwine. Challenging this rule, the last chapter of this historic book focuses on ideas and forecasts revolving around the futures of meat, and specifically on the old idea of producing meat without killing animals. The cha...
Chapter
This chapter introduces the reader to the analysis of the cultural history of meat in the years from 1900 to 1918. In the first section, I summarize what meat perception was at the end of the nineteenth century, in order to accompany the reader through the rest of the chapter. After this, the analysis focuses on Upton Sinclair’s novel The Jungle an...
Chapter
This final chapter argues that what has been written so far in this book reveals that meat has a soul. In its past as a living animal, there is the reason for its diversity from other items of food. The conclusion re-reads all the previous chapters in the light of the existence of the soul of meat and points out that humans have gradually been able...
Chapter
This chapter focuses on the 1960s and 1970s, seen through the further industrialization of the meat-system. Specifically, this part of the book analyzes novelty and change at the slaughterhouse, the butcher’s shop, and the supermarket. As regards the abattoirs, new machinery further de-personalized the job of the slaughterer. Moreover, in Europe, a...
Article
This article analyses the representation of the Italian Prime Minister Matteo Renzi on the Instagram page nomfup, which is managed by Renzi’s spin doctor, Filippo Sensi. nomfup’s photos are frequently published in the Italian media, and thus contribute to the construction of Renzi’s public image. The article draws on Bourdieu’s perspectives on cult...
Chapter
Il cibo è certamente patrimonio del paesag- gio che lo produce, ma è anche qualcosa in più: nasce dal territo- rio, si nutre della terra, e poi finisce dentro di noi, dandoci energia e vita. E’ questo lo spirito con cui sono andato per un anno alla ricerca di forme di storytelling nella Pedemontana veneta, un territorio che mi sembra valga la pena...
Chapter
La nuova economia sta spingendo le aziende a operare in maniera circolare, non concentrandosi su un solo momento del sistema, ma prendendo in considerazione tutti i vari stadi del processo che porta un bene dalla sua realizzazione al suo smaltimento1. Allar- gare il campo d’azione significa per queste aziende anche entrare in contatto con settori d...
Article
On January 28, 1932, Mussolini delivered a speech to Medical Doctors at the inauguration of the National Congress of the trade unions of Fascist physicians.[i] The speech was also published in the newspaper Il Popolo d’Italia the following day.[ii] Often overlooked by researchers, the speech adds a relevant contribution to Fascism studies, as it cl...
Chapter
This chapter focuses on how celebrity chefs support meat consumption. Every day in Europe and in the USA, on myriads of food shows, celebrity chefs, TV presenters, journalists, and amateurs cook, recommend, and eat meat. On the face of it, this seems benign in a “carnist” culture,1 as people are free to decide what to cook and eat in front of the c...
Working Paper
Full-text available
Working Paper
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Working Paper
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Working Paper
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Article
This article focuses on the differences between the official video clip of a song dedicated to the nation and the remakes uploaded on social media by anonymous users. It argues that social media act as the semiosphere boundary, on which, for Lotman [2005. “On the Semiosphere.” Sign Systems Studies 33 (1): 205–229] central dominant texts and periphe...
Article
This article analyses magazines and books of Nazi propaganda representing meat in order to demonise the Jews. Nazism adopted controversial policies on meat. On the one hand, it banned vegetarian associations; on the other hand, Hitler and many Nazi officials professed their vegetarianism. Moreover, Nazi Animal Protection Law protected animals from...
Article
Full-text available
:“New meat” is meat obtained either from stem cells or totally synthetically, and promises to drastically reduce pollution and to abolish animal killing, despite raising safety issues. This study analyses how the media have been constructing “new meat” since the year of the first test–tube hamburger. Peirce finds four different ways through which p...
Conference Paper
This paper focuses on the 'animal origins of meat' (Buscemi, 2014), the parts of meat such as the head, tail, legs, etc. In the past they were considered scrap, but recently they have come back for two contrasting reasons. Elias (1939), Goody (1982) and Mennell (1995) argue that since the Renaissance, western people have gradually excluded these pa...
Article
Full-text available
This article analyses the way in which il caffè sospeso, an old Italian tradition giving needy people a free coffee, has become 'suspended coffee', a current trend in the United States. Theoretically, firstly, this study explains the Italian phenomenon through Bourdieu's 'classic' theory linked to food as provider of social distinction, distance fr...
Article
Purpose – The purpose of this paper is to investigate how in Britain, France and Italy the idea of the living animal is being detached from the action of eating meat. It is an ongoing historical process, which has recently been fuelled by the new issue of cultured meat. Design/methodology/approach – Starting from Goody's developmentalist stages (P...
Article
Full-text available
This article analyses the gender issues raised by the representation of the woman in the kitchen on Italian food TV. In Italy, food and women have always been constructed as a whole, but today this model seems to be redundant. Controversial postfeminist readings of Nigella's cooking shows and William's categories of dominant, emergent and residual...
Article
Full-text available
Purpose – The purpose of this paper is to investigate how in Britain, France and Italy the idea of the living animal is being detached from the action of eating meat. It is an ongoing historical process, which has recently been fuelled by the new issue of cultured meat. Design/methodology/approach – Starting from Goody’s developmentalist stages (P...
Article
Full-text available
This work aims to investigate the gastrodiplomatic objectives of food travelogues on TV, and more precisely of the food travelogue Jamieʼs Great Britain, presented by the celebrity chef Jamie Oliver.
Conference Paper
Everyday television shows construct in depth roles and behaviours by continually reiterating their versions of reality. This paper analyses the role of the woman in the kitchen on all the three daily Italian food shows broadcast by mainstream television at noon. In Italy, food and women have always been constructed as a whole through the stereotype...
Conference Paper
The purpose of this paper is to investigate how, in the Western world, the relationship between people and meat is changing because of cultured meat. Since the Renaissance, the idea of the living animal is being detached from the action of eating meat. This process occurs through the disappearance from food of the 'animal origins of meat', which ar...
Conference Paper
Italian and British food cultures, as all national cultures, are constructed through processes of inclusion/exclusion of pre-existing elements (Hall, 1992; Johnson, 1993; Edensor, 2002). On the one hand, the Italian food culture was constructed in the nineteenth century, starting from Pellegrino Artusi's cookbook La Scienza in Cucina (Science in th...
Conference Paper
Jamie’s Great Britain and Mums Know Best are two TV shows that construct, through food, a precise idea of Britishness. First in terms of space: the hosts, Jamie Oliver and Hairy Bikers, epically cross the whole Britain with lorry and motorbikes underlining the peculiarities of England, Scotland and Wales as parts of a whole. Secondly, in terms of t...
Conference Paper
Until the 1970s, in many European countries, butchers showed hanging dead animals out of their shops, as an invitation. Consumers wanted to see and to touch the flesh, because they were aware of the link between animal and meat. Today supermarkets hide animals, not showing their heads, tails, or legs on their shelves. Consumers do not want to be a...

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Projects

Project (1)
Project
New food technologies will change what we eat, but also what we mean by producing, selling, preparing, consuming and disposing of food.