Fabio Parasecoli
@fparasecoli.bsky.social
A Roman in NYC. Author, writer, Food Studies professor at NYU. My last book is “Gastronativism: Food, Identity, Politics.” Posting stuff on fabioparasecoli.com.
I was asked to share my thoughts on whole milk politics in the US. An interesting and definitely complicated issue…
How Milk Became a Battleground in Trump’s War on “Woke”
The administration claims its whole-milk reversal is about children’s health, but the policy may only serve to advance its political agenda.
www.thenation.com
January 30, 2026 at 2:52 PM
I was asked to share my thoughts on whole milk politics in the US. An interesting and definitely complicated issue…
Ahead of the Winter Olympics in Milan and Cortina, I had a conversation with Salon.com’s Francesca Giangiulio about less-known winter comfort foods in Italy.
Italian food beyond the pasta
How winter, geography and scarcity shaped Italy’s cuisine — and why comfort there has always meant survival
www.salon.com
January 27, 2026 at 12:05 PM
Ahead of the Winter Olympics in Milan and Cortina, I had a conversation with Salon.com’s Francesca Giangiulio about less-known winter comfort foods in Italy.
I was interviewed on Slate about the PR strategies that Parmigiano Reggiano -as a product protected by a geographical indication— has embraced in the US.
slate.com/life/2026/01...
slate.com/life/2026/01...
The Cheese You Put on Pasta Is Now a “Strategic Partner” With an NFL Team. Seems Silly—Until You Realize That It’s Part of a Plot Against America.
Gird your graters, patriots.
slate.com
January 16, 2026 at 5:32 PM
I was interviewed on Slate about the PR strategies that Parmigiano Reggiano -as a product protected by a geographical indication— has embraced in the US.
slate.com/life/2026/01...
slate.com/life/2026/01...
South Park predicted it 11 years ago: The USDA Finally Got The Food Pyramid Right youtu.be/fIGXkh6S8Zw?... via @YouTube
The USDA Finally Got The Food Pyramid Right
YouTube video by Raudne Tervis
youtu.be
January 8, 2026 at 6:08 PM
South Park predicted it 11 years ago: The USDA Finally Got The Food Pyramid Right youtu.be/fIGXkh6S8Zw?... via @YouTube
I was asked by the Smithsonian Magazine if Venice’s iconic dish of soft-shell green crabs can survive climate change. An interesting question to ponder…
Can Venice's Iconic Crab Dish Survive Climate Change?
For more than 300 years, Italians have fried soft-shell green crabs, called moeche. But the culinary tradition is under threat
www.smithsonianmag.com
January 6, 2026 at 12:18 PM
I was asked by the Smithsonian Magazine if Venice’s iconic dish of soft-shell green crabs can survive climate change. An interesting question to ponder…
Reposted by Fabio Parasecoli
Want to take a deeper dive? Check out the book The Pierogi Problem: Cosmopolitan Appetites and the Reinvention of Polish Food by @fparasecoli.bsky.social, Agata Bachórz, and Mateusz Halawa, just out from @ucpress.bsky.social
www.ucpress.edu/books/the-pi...
www.ucpress.edu/books/the-pi...
The Pierogi Problem by Fabio Parasecoli, Agata Bachórz, Mateusz Halawa - Paper
Scholarship is a powerful tool for changing how people think, plan, and govern. By giving voice to bright minds and bold ideas, we seek to foster understanding and drive progressive change.
www.ucpress.edu
December 24, 2025 at 5:16 PM
Want to take a deeper dive? Check out the book The Pierogi Problem: Cosmopolitan Appetites and the Reinvention of Polish Food by @fparasecoli.bsky.social, Agata Bachórz, and Mateusz Halawa, just out from @ucpress.bsky.social
www.ucpress.edu/books/the-pi...
www.ucpress.edu/books/the-pi...
Reposted by Fabio Parasecoli
"Ingredients, dishes and techniques like fermented vegetables and cabbage-and-meat stew (“bigos”) that until a decade ago were considered commonplace or uncomfortable leftovers from the past — too heavy, bland or unhealthy — are redesigned to meet new cosmopolitan preferences."
Marvelous read! ⤵️
Marvelous read! ⤵️
Let’s celebrate Christmas with pierogi! Świętujmy Wigilię przy pierogach! An article by Agata Bachórz and myself for New Lines Magazine
Not All Pierogi Are the Same
Poland’s culinary offerings are much more diverse than most outsiders realize, and its ‘traditional’ foods are also not that simple
newlinesmag.com
December 24, 2025 at 3:27 PM
"Ingredients, dishes and techniques like fermented vegetables and cabbage-and-meat stew (“bigos”) that until a decade ago were considered commonplace or uncomfortable leftovers from the past — too heavy, bland or unhealthy — are redesigned to meet new cosmopolitan preferences."
Marvelous read! ⤵️
Marvelous read! ⤵️
Let’s celebrate Christmas with pierogi! Świętujmy Wigilię przy pierogach! An article by Agata Bachórz and myself for New Lines Magazine
Not All Pierogi Are the Same
Poland’s culinary offerings are much more diverse than most outsiders realize, and its ‘traditional’ foods are also not that simple
newlinesmag.com
December 24, 2025 at 1:49 PM
Let’s celebrate Christmas with pierogi! Świętujmy Wigilię przy pierogach! An article by Agata Bachórz and myself for New Lines Magazine
When you are flying United to Rome and they have you deplane for a mecanical issue, with a 2 hours delay (if all goes well). One snack item per passenger #unitedfail #healthysnacks
December 13, 2025 at 10:55 PM
When you are flying United to Rome and they have you deplane for a mecanical issue, with a 2 hours delay (if all goes well). One snack item per passenger #unitedfail #healthysnacks
My short write-up of Montanari and Petrillo’s new book on the candidacy of Italian cuisine to the UNESCO Intangible Cultural Heritage #italianfood #foodheritage #foodstudies
Everybody Come to the Table: Italian Cuisine as UNESCO Intangible Cultural Heritage - Fabio Parasecoli
What is Italian cuisine? What kind of national identity does it reflect, considering that Italians are famously attached to their local and regional culinary traditions? These are the central question...
fabioparasecoli.com
November 18, 2025 at 12:21 PM
My short write-up of Montanari and Petrillo’s new book on the candidacy of Italian cuisine to the UNESCO Intangible Cultural Heritage #italianfood #foodheritage #foodstudies
Join us for Nancy Matsumoto’s book talk on Friday November 13th at 3:30. the event is open and free. Please RSVP at docs.google.com/forms/d/e/1F... or using the QR code in the flyer.
November 12, 2025 at 2:40 PM
Join us for Nancy Matsumoto’s book talk on Friday November 13th at 3:30. the event is open and free. Please RSVP at docs.google.com/forms/d/e/1F... or using the QR code in the flyer.
For those who speak French, a short documentary about myths and history of pasta (with appearances by yours try) #foodstudies #foodhistory
Est-il vrai que les pâtes viennent d'Italie ? - Regarder le documentaire complet | ARTE
Les pâtes ! Elles ont conquis toutes les cuisines du monde. Mais sont-elles vraiment originaires d’Italie ? De la Chine ancienne à l’Italie du 19e siècle en passant par le Moyen-Âge et New York, parto...
www.arte.tv
October 29, 2025 at 1:46 PM
For those who speak French, a short documentary about myths and history of pasta (with appearances by yours try) #foodstudies #foodhistory
Thanks to Marion Nestle for her review of our new book, which she generously describes as a „food studies instant classic”. Her appreciation of the appendix in which we discuss our work process is particularly welcome!
Weekend Reading: The Pierogi Problem - Food Politics by Marion Nestle
Most foreigners regard pierogi as the only Polish food worth eating, but food professionals, experts, and entrepreneurs are trying to change this view.
www.foodpolitics.com
October 24, 2025 at 2:08 PM
Thanks to Marion Nestle for her review of our new book, which she generously describes as a „food studies instant classic”. Her appreciation of the appendix in which we discuss our work process is particularly welcome!
The Pierogi Problem: A Conversation about Polish Food youtu.be/CDGJAqXXBVY
The Pierogi Problem Film
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
youtu.be
October 20, 2025 at 1:54 PM
The Pierogi Problem: A Conversation about Polish Food youtu.be/CDGJAqXXBVY
Can Satellites Stop an Avocado Addiction From Killing Mexican Forests? www.nytimes.com/2025/10/09/w...
Can Satellites Stop an Avocado Addiction From Killing Mexican Forests?
www.nytimes.com
October 10, 2025 at 10:58 AM
Can Satellites Stop an Avocado Addiction From Killing Mexican Forests? www.nytimes.com/2025/10/09/w...
In Food Label Fight, Europeans Debate How the Sausage Gets Made
Lawmakers in the European Union voted to limit “burger,” “sausage” and other meat terms to animal products, rankling consumers and producers of veggie burgers and tofu sausages. www.nytimes.com/2025/10/08/b...
Lawmakers in the European Union voted to limit “burger,” “sausage” and other meat terms to animal products, rankling consumers and producers of veggie burgers and tofu sausages. www.nytimes.com/2025/10/08/b...
In Food Label Fight, Europeans Debate How the Sausage Gets Made
www.nytimes.com
October 9, 2025 at 10:41 AM
In Food Label Fight, Europeans Debate How the Sausage Gets Made
Lawmakers in the European Union voted to limit “burger,” “sausage” and other meat terms to animal products, rankling consumers and producers of veggie burgers and tofu sausages. www.nytimes.com/2025/10/08/b...
Lawmakers in the European Union voted to limit “burger,” “sausage” and other meat terms to animal products, rankling consumers and producers of veggie burgers and tofu sausages. www.nytimes.com/2025/10/08/b...
From narcotic to nectar: How a psychoactive Kenyan plant is fueling a booming market | Business Insider Africa
From narcotic to nectar: How a psychoactive Kenyan plant is fueling a booming market
Khat, a plant indigenous to Kenya, with psychoactive properties, has become somewhat of a goldmine, given the grey area in its untapped fiscal potential
buff.ly
October 8, 2025 at 11:54 AM
From narcotic to nectar: How a psychoactive Kenyan plant is fueling a booming market | Business Insider Africa
What Does It Mean to Be a ‘Foodie’ Now? | Eater
Nobody Wants to Be a Foodie
How “foodie” went from badge of honor to cringey term to pejorative smear and all the way back again.
buff.ly
October 7, 2025 at 11:55 AM
What Does It Mean to Be a ‘Foodie’ Now? | Eater
The Legacy of Black Oyster Farmers - Offrange
The Legacy of Black Oyster Farmers - Offrange
Steeped in a rich history, Black oystermen and women across U.S. coastal regions have been disappearing for decades — a revival may be underway.
buff.ly
September 30, 2025 at 11:38 AM
The Legacy of Black Oyster Farmers - Offrange
Getting the seal of approval from the awesome Barbara Kirshenblatt-Gimblett for our new book “The Pierogi Problem” is one of the highlights of my academic career
September 29, 2025 at 12:47 PM
Getting the seal of approval from the awesome Barbara Kirshenblatt-Gimblett for our new book “The Pierogi Problem” is one of the highlights of my academic career
Reposted by Fabio Parasecoli
The Trump administration is canceling an annual government effort to gather data on how many Americans struggle to get enough food www.wsj.com/economy/trum...
www.wsj.com
September 21, 2025 at 12:34 PM
The Trump administration is canceling an annual government effort to gather data on how many Americans struggle to get enough food www.wsj.com/economy/trum...
Indonesian protests draw regional solidarity with food orders for delivery drivers | Reuters
buff.ly
September 16, 2025 at 11:24 AM
Indonesian protests draw regional solidarity with food orders for delivery drivers | Reuters
“Some of the world’s biggest food companies are confronting a strange reality in Washington: They’re no longer getting their way.”
Publicly, this industry has been mostly quiet about MAHA. Privately, they’re panicking.
Major food companies are struggling to maintain decades-old alliances as the Make America Healthy Again movement tightens its grip on the GOP.
buff.ly
September 14, 2025 at 12:39 PM
“Some of the world’s biggest food companies are confronting a strange reality in Washington: They’re no longer getting their way.”
Join me and Barbara Kirshemblatt-Gimblett for a conversation about Polish culinary traditions and their recent evolution to celebrate the launch of the the book The Pierogi Problem.
The event is organized by NYU Nutrition and Food Studies in collaboration with the Polish Cultural Institute New York.
The event is organized by NYU Nutrition and Food Studies in collaboration with the Polish Cultural Institute New York.
September 10, 2025 at 1:36 PM
Join me and Barbara Kirshemblatt-Gimblett for a conversation about Polish culinary traditions and their recent evolution to celebrate the launch of the the book The Pierogi Problem.
The event is organized by NYU Nutrition and Food Studies in collaboration with the Polish Cultural Institute New York.
The event is organized by NYU Nutrition and Food Studies in collaboration with the Polish Cultural Institute New York.