Graduated in History (2021) and Historical Sciences (2024) at the University of Padua, Italy. My field of expertise is food history and business history in the 19th and 20th centuries. I also have a strong interest in the methodologies and tools of Digital History. I have published in the journal Food & History. I worked with the Ordine degli Ingegneri di Venezia on the creation of a historical dataset. I have been appointed to a research support position, involving the creation of a dataset, within the project Economic Elites and Global Governance: Toward a Transnational and Historical Perspective, funded by the Call for Applications “Privileged Partnership between the University of Padua and the University of Lausanne (2024)”.
Currently (2026–2030), I am an MSCA PhD candidate within the DECADOCS program, in a joint degree between the Université de Reims Champagne-Ardenne (URCA) and Johannes Gutenberg University Mainz (JGU). My PhD project is entitled: “From the menus of fin-de-siècle decadence to the restaurants of Italian Futurism: Aesthetics of Gastronomy from the 19th to the 20th Century and the Transformation of the Relationship between Art and Ideology in European Modernity”.
The project aims to explore the development of gastronomic discourse, which emerged in the early 19th century, and how it relates to and is infused in Decadent literature. Special attention is paid to the intertwined relationship between Decadent authors and food professionals during the Belle Époque (1871–1914) and avant-garde movements, especially the reactionary “gastro-literary” conception of Italian Futurism in the early postwar period. Within this framework, the “menu card”, as an object of material culture, will be used as a primary lens through which to examine these two fields of knowledge.
LinkedIn: http://www.linkedin.com/in/marco-zamattia-629076212
ORCID: 0009-0006-0152-6313
DECADOCS 