In the Shadow of Vesuvius
Hans BaldaufA newsletter in which I share my research as a visiting scholar at the American Academy in Rome and discuss food culture and the built environment.
| Platform |  | Pricing | Only free issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 32 | Founded | 3 years ago | Last Issue | 2 years ago |
| Active | |||||
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Il Cielo (The Sky)
This is my final post (for now) of In The Shadow of Vesuvius as we have returned from Italy and are now reentering life here. I had not intended to write this post, but having reflected on the land and the sea, it seemed appropriate to addr...
Il Mare (The Sea)
Fresco from National Roman Museum - Palazzo Massimo
One of the classicists here at the Academy told me over dinner that the ancient Romans thought of their food in three categories: that which came from the land, that which came from the s...
Guanciale - Post Script
In my earlier post, “Guanciale and Why Pork Became So Integral to Italian Cooking“ published on October 24, I told the story of Marian and our friend Derek doing a taste test of three different types of guanciale.
Marian became fascinated...
Geography is Destiny
Campania is currently made up of five provinces: Naples, Salerno, Avellino, Benevento and Caserta.
The contemporary organization of the provinces of Campania.
In the course of these posts about the food culture of Campania, I have been ve...
Continuity in Food Culture in the Naples of Charles of Bourbon to the Present as seen through the Presepe
Charles of Bourbon is given credit for inspiring a love of Nativity Scenes (Presepe in Italian) in Naples. There is a large one that is exhibited at his royal palace that he created. It seems consistent with his love of connecting with his...
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