Stefano Magagnoli
Stefano Magagnoli
Associate Professor of Economic History at Parma University where he teaches Global History and Economic History of Europe and European Food; Chercheur associé of the Centre d’Études des Mondes Moderne et Contemporaine at Bordeaux-Montaigne University; Visiting Professor at the Sorbonne IV University of Paris, and at the Southwestern Research Institute of Ethnic Minorities, Southwest Minzu University, Chengdu (Popular Republic of China). Furthermore, he taught at the Universidad Nacional de la Plata (Argentina) and as Erasmus+ teacher at Bordeaux-Montaigne University.
One of the founders of the Food Lab, Centre of Research on Food History at Parma University in 2009. Research focused on administrative history between the 19th and 20th centuries, the so-called “modello Emiliano”, and on the peculiarities of institutional contribution to the economic development processes. In the last fifteen years, dedication to the study of food history, especially on typicality and reputation (of products and areas) and marketing history.
Member of the research project teams: VIVALTER La ville, espace de valorisation des produits de terroir du Moyen Âge à nos jours (2012-2016) and TERESMA Produits des terroirs, espaces et marchés, hier et aujourd’hui (2016-2020), both funded by the Region Aquitaine (https://teresma.hypotheses.org/). Member of SISE (Società italiana per lo studio della storia contemporanea), AISU (Associazione italiana di storia urbana), AIPH (Associazione italiana di Public History), IEHCA (Institut Européen d'Histoire et des Cultures de l'Alimentation), and AFSC (Asian Food Study Conference).
Selected Publications
Le vinaigre balsamique de Modène: la construcion d’un gôut planetaire, forthcoming with Presses Universitaires François-Rabelais de Tour et Presses Universitaires de Rennes
"The construction of planetary taste. Balsamic vinegar of Modena in the age of globalization", in P. Atkins, M. Bruegel, S. Vabre (eds.), A Feast of the Senses: European Food and History 18-20th Centuries, forthcoming with Routledge.
"Italian Sounding: a World Carrier of a Traveling Cuisine", in I. Bianquis, J.-P. Williot (dir.), Nomadic Food. Anthropological and Historical Studies around the World, Rowman & Littlefield 2019 (with Giovanni Ceccarelli)
"Eating Tradition. Typical Products, Distinction and the Myth of Memory", in M. Mart, D.J. Philippon (ed.), Consuming the World: Eating and Drinking in Culture, History and Environment, Special issue di “Global Environment - A Journal of Transdisciplinary History”, 2018
"Le futurisme au service de la révolution. Artisti, politici tra risotto e spaghetti", in Storia Economica, 2018, n. 2
"The Revenge of the Avatar. Industrial Vinegars versus Traditional Balsamic Vinegar of Modena", C. Marache, P. Meyzie et M. Villeret (dir.), Des produits entre déclin et renaissance (XVIe-XXIe siècle), Bruxelles, Peter Lang, 2018
"Parmigiano-Reggiano Cheese. The Industrialization", in C. Besana, R. d’Errico & R. Ghezzi (eds.), Cheese Manufacturing in the Twentieth Century. The Italian Experience in an International Context, Peter Lang 2017
Typicality in History / La typicité dans l’histoire. Tradition, Innovation, and Terroir / Tradition, innovation et terroir (eds. with G. Ceccarelli and A. Grandi), Peter Lang 2013