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Maddalena from Scientific Lyceum "Giancarlo Siani": Giovanni Pascoli and foods in his poetry

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Maddalena from Scientific Lyceum "Giancarlo Siani": Giovanni Pascoli and foods in his poetry

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Giovanni Pascoli was born in San Mauro di Romagna, in the province of Forlì, December 31, 1855 and spent his childhood with his large family farm in La Torre. Just twelve tragically lost his father mysteriously murdered on his way home. The following year his mother died and his older sister, and soon after, two other brothers.
Certainly the sad story of his family, to which he witnessed as a child, left a deep furrow in his soul and influenced his character and consequently on his poetry. In fact, these deaths inspired the myth of the "family nest" to rebuild, recurring theme in his poetry. To this end, he took refuge in 1895 in Castelvecchio di Barga, along with her sister Mary.
Giovanni Pascoli is well known passion for good cuisine, which for him was one with love for the country, for the simple and wholesome flavors, for wholesome food, which reminded him of his origins and childhood . Pascoli in his lyrics often touches on the theme of food, and it happens sometimes that they can derive real recipes, as in the poem "the piada", 'The dinner', dedicated to polenta or "The risotto romagnolesco" probably one of his favorite dishes, which prepared the sister Mariù and that he puts into verse and friend sends Milanese journalist Augusto Guido Bianchi, who had advised him to eat the risotto:

Amico, ho letto il tuo risotto in …ai!
E’ buono assai, soltanto un po’ futuro,
con quei tuoi “tu farai, vorrai, saprai”!
Questo, del mio paese, è più sicuro
perché presente. Ella ha tritato un poco
di cipolline in un tegame puro.
V’ha messo il burro del color di croco
e zafferano (è di Milano!): a lungo
quindi ha lasciato il suo cibrèo sul fuoco.
Tu mi dirai:”Burro e cipolle?”. Aggiungo
che v’era ancora qualche fegatino
di pollo, qualche buzzo, qualche fungo.
Che buon odor veniva dal camino!
Io già sentiva un poco di ristoro,
dopo il mio greco, dopo il mio latino!
Poi v’ha spremuto qualche pomodoro;
ha lasciato covare chiotto chiotto
in fin c’ha preso un chiaro color d’oro.
Soltanto allora ella v’ha dentro cotto
Il riso crudo, come dici tu.
Già suona mezzogiorno…ecco il risotto
romagnolesco che mi fa Mariù.

At the table Pascoli favored piadina, tagliatelle with meat sauce, wild herbs cooked what he called "ragazul". He loved the 'Bazot' which was a semi-soft cheese that put in the middle of the piadina; then the boiled meat or rather 'the boiled meat with boiled potatoes' as he put it, and roast chicken.
The love of cooking, which acts as a filigree to Pascoli's poetry, coincides with the love for the country, for the simple and genuine flavors of foods that recall its origins. The food is always a discreet presence, but constantly, both in everyday life of the poet who in his literary production. A close link between the taste of the kitchen and linguistic research of Pascoli is evident in the use of natural farmers vocabulary and household tools in common use. In fact in many of his lyrics Pascoli mentions and focuses on food, garden products to provide real recipes of the dishes of the local tradition.

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A Touch of Spice (Politiki Kouzina)
"A Touch of Spice" is a story about a young Greek boy (Fanis) growing up in Istanbul, whose grandfather, a culinary philosopher and mentor,teaches him that both food and life require a little salt to give them flavor; they both require... A Touch of Spice. Fanis grows up to become an excellent cook and uses his cooking skills to spice up the lives of those around him. 35 years later he leaves Athens and travels back to his birthplace of Istanbul to reunite with his grandfather and his first love; he travels back only to realize that he forgot to put a little bit of spice in his own life.

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UKRAINIAN FOOD IN THE LITERARY TRADITION. People's Kitchen in Ukraine Kotlyarevskyi poem "Aeneid."

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UKRAINIAN FOOD IN THE LITERARY TRADITION. People's Kitchen in Ukraine Kotlyarevskyi poem "Aeneid."

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It is evident that the author is well versed in national dishes. Besides showing the nature and character without their Ukrainian people's attitude to food is impossible. Ukrainians are known to taste like and know well their own kitchen ..
Cooking in Ukraine is also interested me, so I paid attention to how Kotlyarevsky made purely Ukrainian dishes heritage of Europe. After Aeneas in his wanderings around the Mediterranean all treated Ukrainian food and gifts to gifts from Ukraine:
Latin for king custom
Aeneas gifts odryadyv:
Lubenskyi slice loaf,
Opishnyanska trough plums,
Orekhov Kiev fried,
Poltava Pundyk baked
And five stacks goose eggs;
Horned cattle from Lyp'yanky,
Siwucha vodka buckets five Budyanky,
Reshetylivskyh hundred sheep.

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UKRAINIAN FOOD IN THE LITERARY TRADITION. CULINARY ADVENTURES OF GENIUS: GOGOL

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UKRAINIAN FOOD IN THE LITERARY TRADITION. CULINARY ADVENTURES OF GENIUS: GOGOL

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Nikolai Vasilievich Gogol is rightly considered one of the best "verbal culinary" of Ukrainian literature. The writer's works are saturated in this way with detailed descriptive dishes and feasts, which becomes clear - the cult of food in his work played an essential role.Few people know that the future classic, in addition to undoubted literary talent, had a lot more diverse abilities. In a letter to Uncle Peter Petrovich Kosyarovsky he wrote: "You do not yet know all my merits. I know some crafts: a good tailor, I paint the walls with Alfresco painting, I work in the kitchen and a lot of what I mean from cookery ... ".Gogol's "Evenings on a Farm near Dikanka" and "Myrhorod" opened the Ukrainian public, almost unknown in Russia, to the reading public. Gogol himself, having moved to Petersburg and yearning for the peaceful life of provincial life, often arranged with his friends Ukrainian dinners, where he personally cooked his favorite dishes. "A ruffled forelock, a mottled necktie and apron on his stomach - among his friends he looked like a rooster On the threshold of his kitchen. " (Henri Troyat, "Nikolai Gogol", 1971)

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From the stories of Ivan Vazov and Kiril Hristov

According to the old Bulgarian tradition after getting up from the table one should be crossed, so deeply pious and devout Marco makes his reproach: "Avram, you get up from the table without renaming, infidel!" And in the chapter "Visiting in pop Stavro "grandfather priest blesses the meal.
After dinner Chorbadji Marco moved to "paved with red fleece wooden bed ... and smoked his pipe ... and the maid brought the coffee." The three words "odarche - wooden bed", "chibuk - pipe" and "coffee" are definitely key for oriental habits that are deeply rooted in the life of the wealthy man there.

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A great book about agreek woman who lived in Constantinopolis in the 19th century.The book was transferred for the public t.v in the 1980.The life of this woman is described as she always cooks and beautiful tranditional dishes and stories are shown
Μουχαλεμπί και γκιουλ σερμπέτ ο αναστεναγμός σου
και του Χατζή Μπεκίρ λοκούμ ο τρυφερός λαιμός σου.
Ο κάθε λόγος σου γλυκός, σαν ραβανί αφράτος,
και σαν του Αϊβάν – Σεράι λοκμάς με μέλι μυρωδάτος.
You can watch the 1st episode

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Ελληνικές Σειρες και Ταινιες

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Λωξάντρα Ε01

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Για να μην διαγραφουν τα video λόγο "πνευματικων" δικαιωμάτων αποφασίσαμε να φτιάξουμε ένα site και να τα κάνουμε κρυφά θα βρείτε όλα μας τα video και αλλα στο νέο μας site σε περίπου ένα μηνα...

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MARIAPIA FROM LICEO SCIENTIFICO  G.SIANI AVERSA.  PRIMO LEVI 

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MARIAPIA FROM LICEO SCIENTIFICO  G.SIANI AVERSA.  PRIMO LEVI 

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In his book  'Se questo è un uomo', Levi talks about his deportation experience  in the  Lager Nazi Buna-Monowitz near Auschwitz.
Food is the object of which he speaks more. Primo vi  doesn't talk about the pleasures of good food. Instead, he had to face food need as an element that brings the necessary strength for someone to stay alive.  In his book 'Se questo è un uomo', he  describe  a man that eats a flavourless, colourless, odourless food , without any pleasure that serves just to make him keep alive.

[...] Voi che trovate tornando a sera
Il cibo caldo e visi amici
Considerate se questo è un uomo
[…] Che lotta per mezzo pane.

[..] Ma le madri vegliarono a preparare con dolce cura il cibo per il
viaggio [...] Non fareste anche voi altrettanto? Se dovessero uccidervi
domani col vostro bambino, voi non gli dareste oggi da mangiare?
(LEVI, 1989, p. 13)

[...] Pare che questa sia l’iniziazione vera e propria: solo mostrando il
numero si riceve il pane e la zuppa. (LEVI, 1989, p. 24),

[...] Abbiamo appreso il valore degli alimenti; ora anche noi raschiamo
diligentemente il fondo della gamella dopo il rancio, e la teniamo sotto
il mento quando mangiamo il pane per non disperderne le briciole. Anche
noi adesso sappiamo che non è la stessa cosa ricevere il mestolo di
zuppa prelevato dalla superficie o dal fondo del mastello, e siamo già
un grado di calcolare, in base alla capacità dei vari mastelli, quale sia il
posto più conveniente a cui aspirare quando ci si mette in coda.
(LEVI,1989, p. 28 e 29)

[...] Ci dirigemmo alle cucine piú in fretta che potemmo, ma le patate
erano già quasi finite. [...] La legge del Lager diceva: “Mangia il tuo
pane, e, se puoi, quello del tuo vicino” e non lasciava posto per la gratitudine.
(LEVI, 1989:141-142)

[...] Dovevamo inaugurare i cavoli e le rape.[...] La notizia che una zuppa
era in cottura si sparse rapidamente fra la folla dei semivivi; si formò
sulla porta un assembramento di visi famelici. (LEVI, 1989, p. 145).

FEW LINES ABOUT PRIMO LEVI'S LIFE.
Primo Michele Levi (Italian 31 July 1919 – 11 April 1987) was an Italian Jewish chemist, writer, and Holocaust survivor. He was the author of several books, novels, collections of short stories, essays, and poems. His best-known works include 'If this is a man' (1947) (U.S.: Survival in Auschwitz), his account of the year he spent as a prisoner in the Auschwitz concentration camp  in Nazi-occupied Poland; and his unique work, 'The Periodic Table' (1975), linked to qualities of the elements, which the Royal Institution of Great Britain  named the best science book ever written.
Levi died in 1987 from injuries sustained in a fall from a third-storey apartment landing. His death was officially ruled a suicide, but some have suggested that the fall was accidental.

Benigni's film
Roberto Remigio Benigni,is an Italian actor, comedian, screenwriter and director. He co-wrote, directed and acted in the 1997 film La vita è bella, which garnered him the Academy Award for Best Actor and the Academy Award for Best Foreign Language Film.
La vita è bella  is a 1997 Italian comedy-drama film. Benigni plays Guido Orefice, a Jewish Italian book shop owner, who employs his fertile imagination to shield his son from the horrors of internment in a Nazi concentration camp.
He like Levi, uses in the second part of his film to talk about food. His life is no more playful, although he leads it as if it still were, so his son couldn’t notice the place they had been conduct to, make all the possible efforts in order not to leave his son, Giosuè, without the necessary food.

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The little prince,  Antoine de Saint-Exupéry
And then look: you see the grain-fields down yonder? I do not eat bread. Wheat is of no use to me. The wheat fields have nothing to say to me. And that is sad. But you have hair that is the color of gold. Think how wonderful that will be when you have tamed me! The grain, which is also golden, will bring me back the thought of you. And I shall love to listen to the wind in the wheat . . ." The fox gazed at the little prince, for a long time.
"Please--tame me!" he said.

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Se io facessi il fornaio, vorrei cuocere il pane

così grande da sfamare tutta, tutta la gente
che non ha da mangiare.

Un pane più grande del sole, dorato, profumato come le viole.
Un pane così verrebbero a mangiarlo dall’India e dal Chili
i poveri, i bambini, i vecchietti e gli uccellini.

Sarà una data da studiare a memoria: un giorno senza fame!
Il più bel giorno di tutta la storia.

Marinella Ventriglia, Italy

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Eating and drinking in Alice's Adventures in Wonderland.                           ITS V. D'Alessandro, Lagonegro - Italy

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Eating and drinking in Alice's Adventures in Wonderland.                           ITS V. D'Alessandro, Lagonegro - Italy

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From the very beginning of Alice’s Adventures in Wonderland, food and drink play an important role. Alice follows a white rabbit into his rabbit hole and finds herself falling down a well. Yet she still manages to snatch a jar marked ORANGE MARMALADE and is clearly disappointed when she discovers it’s empty. Wondering how long she’ll fall for, her main concern is whether the others will remember to give Dinah the cat her ‘saucer of milk at tea-time’.

By far the most famous meal of Alice’s adventures, though, is the Mad Hatter’s tea party. To the modern reader, the tea party comes across as madcap chaos, with everyone arguing and changing places, a dozing dormouse, meaningless riddles, stories of three sisters living at the bottom of a treacle well and much, much silliness. In just over 2,200 words, Carroll has created a set-piece of the absurd, that’s been reinvented and recreated in everything from films to strip cartoons for each new generation.

Federica- Eugenia

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Liceo scientifico G. Siani Aversa.         Lucio Anneo Seneca was a Stoic philosopher of the first century A.D. Many will know the name and some will remember that he lived at Nero's court as tutor to the Emperor, and that he failed in an attempt to make an enlightened prince; Few people know that, as a young man, he was also vegetarian.At the beginning of his philosophical studies, in fact, Seneca began to refrain from eating meat because of the teachings of the Pythagorean Sozione, as it is said in one of the many epistles written to his friend Lucilius (Epistulae ad Lucilium, 108, 17-22) «Non mi sentirò imbarazzato a rivelarti quale ardente entusiasmo Sozione mi abbia ispirato per Pitagora. Egli mi esponeva i motivi per cui Pitagora si era astenuto dalle carni animali e perché successivamente Sestio fece altrettanto. […] Sestio riteneva che l’uomo dispone di un’alimentazione sufficiente senza versare sangue e che la crudeltà si trasforma in abitudine, quando lo squartare è divenuto un piacere. […] Ma Pitagora sosteneva che esistono un legame di tutte le cose tra loro e un sistema di trasmigrazione delle anime che assumono forme diverse».According to the Pythagoreans souls would be assigned from time to time now to a body, now to another, now to a man, now to a pet, or  to wild water. These bases certainly made of Seneca one of the champions of what the Romans called humanitas, and that at the philosopher's time was to be understood as ia feeling of philanthropy which brings the human being to feel the needs and sorrows of his fellow men.

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Liceo scientifico G. Siani Aversa.         Lucio Anneo Seneca was a Stoic philosopher of the first century A.D. Many will know the name and some will remember that he lived at Nero's court as tutor to the Emperor, and that he failed in an attempt to make an enlightened prince; Few people know that, as a young man, he was also vegetarian.At the beginning of his philosophical studies, in fact, Seneca began to refrain from eating meat because of the teachings of the Pythagorean Sozione, as it is said in one of the many epistles written to his friend Lucilius (Epistulae ad Lucilium, 108, 17-22) «Non mi sentirò imbarazzato a rivelarti quale ardente entusiasmo Sozione mi abbia ispirato per Pitagora. Egli mi esponeva i motivi per cui Pitagora si era astenuto dalle carni animali e perché successivamente Sestio fece altrettanto. […] Sestio riteneva che l’uomo dispone di un’alimentazione sufficiente senza versare sangue e che la crudeltà si trasforma in abitudine, quando lo squartare è divenuto un piacere. […] Ma Pitagora sosteneva che esistono un legame di tutte le cose tra loro e un sistema di trasmigrazione delle anime che assumono forme diverse».According to the Pythagoreans souls would be assigned from time to time now to a body, now to another, now to a man, now to a pet, or  to wild water. These bases certainly made of Seneca one of the champions of what the Romans called humanitas, and that at the philosopher's time was to be understood as ia feeling of philanthropy which brings the human being to feel the needs and sorrows of his fellow men.

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TURCO VINCENZO V B

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Francesco from Liceo Scientifico "G. Siani"/Italy SHESKSPEARE AND FOOD

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Francesco from Liceo Scientifico "G. Siani"/Italy SHESKSPEARE AND FOOD

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Food and beverage represent vices and virtues in Shakespearean literature. The bad identifies in the "Rotten Apple" while human kindness is represented by milk. Wine is very important in his tragedies as source of hilarity, euphoria, drunkness. It is symbol of wine that becomes a key element in Macbeth. Food in Shakespeare also mirrors the social background of his features. An important role has the eating act in Titus in which Tamora, who has "produced" her sons from the inside, is indirectly forced to eat them because they have raped Lavina, Titus'daughter. Tamora will eat what she has created and this is the inside out theory. Titus makes them come back to where they actually belonged.

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Mariapia from Liceo scientifico 'G.SIANI'/Italy 

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Mariapia from Liceo scientifico 'G.SIANI'/Italy 

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“Il vino della vite profuma come il nettare, il vino d’orzo puzza come un caprone. Il vino della vite viene da Bacco, figlio della dea Semele, il vino d’orzo viene dal pane” (Giuliano l’Apostata.)
(Wine smells like nectar, the barley wine stinks like a goat. Grape wine comes from Bacchus, son of Semele goddess, barley wine is from the bread).

Flavius Claudius Giulianus (Constantinople, 6 November 331 AD - Maranga, 26 June 363 AD)  was a Roman emperor  but he was also a philosopher.

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 Mariapia from Liceo Scientifico ''G.SIANI''/Italy.  

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 Mariapia from Liceo Scientifico ''G.SIANI''/Italy.  

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Lorenzo de' Medici , also known as Lorenzo the Magnificent, was  an Italian statesman  and one of the most powerful and enthusiastic patrons and poets of the  Renaissance. He was also a great cooking expert, a connoisseur of wines and foods.
In his book 'Il canto dei Cialdonai', he gives the recipe for the 'Cialdoni', whose   he was particularly greedy.

Lorenzo  in Canti Carnescialeschi  and  in  Neccia da Barberino  talks about his favorite foods that can be eaten in the Florentine taverns: dunks, wheat cake (migliacci), chestnut cake (castagnacci), herring, bacon, sausages, roasted beans,  pecorino cheese, frog's legs.
Recipe for 'CIALDONI',  a typical pastries of Agrigento in Sicily, an italian island.
<<Metti nel vaso acqua e farina, quando hai menato, poi vi si getta quel ch'è dolce e bianco zucchero: fatto l'intriso, poi col dito assaggia, se ti par buono ponilo in ferri scaldati e al fuoco ponili … quando senti frigger, tieni i ferri stretti.

Quando ti par sia fatto abbastanza, apri le forme e cavane è cialdoni… e 'n panno bianco li ripon>>
(Add to flour and water pot, after you mixed, then add the things that are sweet and white sugar: after making the dough, then taste with your finger, if you think it is good put it into iron cooking heated and put the iron on fire ... when you hear sizzle, keep firmly irons.
When do you think it is done, open the moulds and extract the "cialdoni" ... and put them in a white rag)

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Giacomo Leopardi La minestrina"  (The Soup)

“…Ora tu sei, Minestra, dei versi miei l'oggetto,
e dirti abominevole mi porta gran diletto.
O cibo, invan gradito dal gener nostro umano!
Cibo negletto e vile, degno d'umil villano!
Si dice, che resusciti, quando sei buona, i morti;
Or dunque esser bisogna morti per goder poi
di questi benefici, che sol si dicon tuoi?...”

An infantile lyric that Leopardi - eleven year old - wrote. The poet  with playful irony  express all its aberration for the daily soup that at home, perhaps, was forced to eat in the name of a dish healthy and essential to the healthy nutrition of a growing child.
The same "abomination" soup on which even joked in:
“Chi potrà dire vile un cibo delicato,
che spesso è il sol ristoro di un povero malato?...”
("Who can say vile a delicate food, which often it is the only refreshment of a poor sick? ... ")
Leopards was greedy, loved food and used it as a metaphor for social and politic commentary of his day.

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Plutarch, Caesar and and asparagus with mirra

ῆς δὲ περὶ τὴν δίαιταν εὐκολίας κἀκεῖνο ποιοῦνται σημεῖον, ὅτι τoῦ δειπνίζοντος αὐτὸν ἐν Μεδιολάνῳ ξένου Οὐαλερίου Λέοντος παραθέντος ἀσπάραγον, καὶ μύρον ἀντ'ἐλαίουκαταχέανtος, αὐτὸς μὲν ἀφελῶς ἔφαγε, τοῖς δὲ φίλοις δυσχεραίνουσιν ἐπέπληξεν· «ἤρκει γὰρ" ἔφη "τὸ μὴ χρῆσθαι τοῖς ἀπαρέσκουσιν· ὁ δὲτὴν τοιαύτην ἀγροικίαν ἐξελέγχων αὐτὸς ἐστιν ἄγροικος».

The biograph Plutarch (AD 46 - AD 120) in Parralel Lives, The Life of Caesar,  tells of a Caesar's dinner in Milan in Gaul Cisalpine, where the host, Valerio Leone, put on the table Asparagus with myrrh or perfumed unguent rather than oil.
In Milan still  today people eat asparagus, but seasoned with butter.

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Oscar Wilde  famous poet, english writer he was expert in food and wine. He said who conquer London, conquer the world and London conquer around dining table.

Marinella Italy