Food heritage and nationalism in Europe /
Food heritage and nationalism in Europe /
[edited by] Ilaria Porciani.
- 1 online resource.
- Critical heritages of Europe .
Food heritage and nationalism in Europe / Ilaria Porciani -- Heritage and food history : a critical assessment / Laura di Fiore -- Tradition, heritage, and intellectual property in the global food market / Fabio Parasecoli -- Food and locality : heritagization and commercial use of the past / Paolo Capuzzo -- In the kitchens of '68 : the impact of student protest and counter-culture on attitudes towards food / Marica Tolomelli -- A place at the table? : food in museums as an 'ersatz politics' of difficulty / Susannah Eckersley -- A taste for diversity / Massimo Montanari -- Francis Joseph's Tafelspitz : the Austro-Hungarian cooking as an imperial project / Catherine Horel -- Images, perceptions and authenticity in Ottoman-Turkish cuisine / Özge Samanci -- Station buffets and universal exhibitions : places of mobility for crossing food cultures / Jean-Pierre Williot -- Canteens, cafes and cabarets : the food culture of the Russian diaspora in Shanghai, 1920-1950 / Katya Knyazeva -- Conclusion: Careful with heritage / Ilaria Porciani and Massimo Montanari.
"Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine, and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes; and institutional practices within the political and cultural domains, the volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities, and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history"--
9780429279751 0429279752 9781000729931 1000729931 9781000729788 1000729788 9781000729634 100072963X
Food habits--Political aspects--Europe.
Food habits--Social aspects--Europe.
Nationalism--Europe.
Cooking, European.
COOKING / History
COOKING / Regional & Ethnic / European
COOKING / General
Europe--Relations.
GT2853.E8
394.1/2094
Food heritage and nationalism in Europe / Ilaria Porciani -- Heritage and food history : a critical assessment / Laura di Fiore -- Tradition, heritage, and intellectual property in the global food market / Fabio Parasecoli -- Food and locality : heritagization and commercial use of the past / Paolo Capuzzo -- In the kitchens of '68 : the impact of student protest and counter-culture on attitudes towards food / Marica Tolomelli -- A place at the table? : food in museums as an 'ersatz politics' of difficulty / Susannah Eckersley -- A taste for diversity / Massimo Montanari -- Francis Joseph's Tafelspitz : the Austro-Hungarian cooking as an imperial project / Catherine Horel -- Images, perceptions and authenticity in Ottoman-Turkish cuisine / Özge Samanci -- Station buffets and universal exhibitions : places of mobility for crossing food cultures / Jean-Pierre Williot -- Canteens, cafes and cabarets : the food culture of the Russian diaspora in Shanghai, 1920-1950 / Katya Knyazeva -- Conclusion: Careful with heritage / Ilaria Porciani and Massimo Montanari.
"Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine, and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes; and institutional practices within the political and cultural domains, the volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities, and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history"--
9780429279751 0429279752 9781000729931 1000729931 9781000729788 1000729788 9781000729634 100072963X
Food habits--Political aspects--Europe.
Food habits--Social aspects--Europe.
Nationalism--Europe.
Cooking, European.
COOKING / History
COOKING / Regional & Ethnic / European
COOKING / General
Europe--Relations.
GT2853.E8
394.1/2094
