After various editions and re-editions in ten languages (Catalan, French, Japanese, English, Dutch, Polish, Portuguese, Russian, Spanish, German), now, Science in the kitchen and the art of eating wella text more commonly called by the name of its author, Artusi, was published in the Chinese language.
Even before a person, Artusi is the cookbook par excellence, the one that codifies modern Italian cuisine and marks the history of the national gastronomic identity. And not only that: the famous manual is also a linguistic and political project, given that the sharing of gastronomic uses and a common language, concrete like the one spoken in the kitchen, seemed to Pellegrino Artusi an important piece in the process of unification of national culture underway at the time.
But certainly the author of Science in the kitchen and the art of eating wellborn in Forlimpopoli in 1820 and died in Florence in 1911, who directly edited the first fifteen editions, from 1891 to 1911, did not think that his book would be continuously re-edited, copied, translated, becoming the ambassador of cuisine in the contemporary world Italian in the world.
The Emilia-Romagna region presented the volume translated into Chinese during a press conference attended by the regional councilors for culture, Mauro Felicoriand Agriculture, Alessio Mammi, together with the president of Casa Artusi Foundation, Laila Tentonito the mayor of Forlimpopoli, Milena Garavini, to the president Italian Dried Fodder Association Gian Luca Bagnara it’s at Federico Roberto Antonelli, director of the Italian Cultural Institute of Beijing (via video link). The translation was edited by prof. Wen Zhenghead of the Italian language department at the University of Foreign Languages in Beijing, as well as a Crusca academic who over the years has translated important Italian writers, from Boccaccio to Calvino, to Umberto Eco.
“Artusi is not just a recipe book, it is a collective work that the author wrote and experimented with his readers from all over the country. The recipes are accompanied by stories, curiosities and anecdotes that make it a timeless bestseller appreciated throughout the world – said Felicori and Mammi -. It is undoubtedly the most famous and read book on Italian cuisine, a source of inspiration for generations of great chefs, and not only. It is much more than a simple recipe book, a work that is an integral part of Italian history and culture, and this is why it continues to be increasingly appreciated abroad. After all – they add – food is not just nourishment for the body, but it is culture. Through food we tell the identity of our territories and communities: nutrition is part of our history as human beings and is a collective value”.
The translation project, which began in 2021, was carried out by the major Chinese publisher Hunan Fine Arts Publishing House with Casa Artusi, thanks to the support of the Emilia-Romagna Region, the Municipality of Forlimpopoli, the Italian Embassy in Beijing, the Italian Cultural Institute of Beijing, Aife / Italian Forage Supply Chain.
“Today – underlined Laila Tentoni – a fundamental stage is added to the Casa Artusi project in the diffusion of the work of the Forlimpopoli gastronome in the world. Artusi is an irreplaceable reference text for those who love Italian cuisine and its translation into Chinese supports the exchange between two great cultures. I am grateful to all those who have made this important work possible.”
“We are proud to have participated in the sponsorship of this volume – added Gian Luca Bagnara – Our contribution offers us a further opportunity to enhance on international markets the national agri-food production chain which makes Italian cuisine so important in the world, where traditions, territory, agriculture, animal husbandry and biodiversity constitute an inimitable and unrepeatable unicum”.
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– 2024-03-29 02:58:31
