CineCucina: SDIFF Pairs Food And Film
Monday, May 21, 2012
Clarissa Clò, Ph.D., SDSU Associate Professor of Italian and on the San Diego Italian Film Festival Board of Directors
Donna Gabaccia, Professor of History, University of Minnesota, and author of "We Are What We Eat," and one of the guest speakers at CineCucina
Catt Fields White, director of SD Weekly Markets (including Little Italy Mercato), putting together the Dine On The Dock party for the festival
In May, the San Diego Italian Film Festival serves up CineCucina, two evenings of film all about food (and wine) and a party on the pier.
Clarissa Clò is on the board of directors for the San Diego Italian Film Festival and came up with the idea of CineCucina, a pairing of food and film.
Documentary filmmaking couple Gianfranco Norelli and Suma Kurien kick off CineCucina by screening their work in progress on "Italians in California" at Museum of Photographic Arts on May 24. Then on May 26 CineCucina moves to the Birch North Park Theatre where Donna Gabaccia, author of "We Are What We Eat," will tell us how some New World plants got turned into Italian cuisine. Following her talk there will be a screening of "Senza Trucco," a film about four women who run a totally organic vineyard and make very delicious organic wines.
On May 31, CineCucina closes with Dine on the Dock, an evening of fine food and entertainment featuring local fishermen’s catch prepared with an Italian accent by several of San Diego’s most acclaimed chefs. This will take place on the dock at Driscoll’s Wharf in Point Loma on Thursday, May 31 at 6 pm. SDIFF is presenting this foodie evening to focus attention on a revitalized fishing industry in San Diego and to show what Italian culture can do with this fresh catch. Dine on the Dock is designed to celebrate the intersection of local Italian culture and the fishing industry. Catt Fields White is the coordinator of the DIne on the Dock.
Here is a trailer for "Senza Trucco."
Here's a little preview of Donna Gabaccia's insights into the story of pizza: "The story of pizza is a complicated one that begins before there were tomatoes in Italy and before people living in Italy considered themselves part of an Italian nation. It's a story of how foods of the Americas traveled to Italy and how migrants from Italy later carried the foods they had invented with originally American ingredients back to the Americas, where it was soon revised, mass produced and then exported around the world through the expansion of multi-national networks. This history forces us to ask about when pizza became an Italian food, when it became an American food and how it changed in the process of travel."
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