Food Heritage and Nationalism in Europe

ISBN-13: 9781032086101 / Angielski / Miękka / 2021 / 236 str.

Ilaria Porciani

Opis

Food Heritage and Nationalism in Europe contends that food, taste, cuisine, and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, and demonstrates how they play a role in intangible, as well as tangible, heritage.

Spis treści

Introduction

1. Food Heritage and Nationalism in Europe




Ilaria Porciani





Part I: Heritagization and Political Uses of Food









2. Heritage and Food History. A Critical Assessment







Laura di Fiore









3. Tradition, Heritage, and Intellectual Property in the Global Food Market







Fabio Parasecoli









4. Food and Locality. Heritagization and Commercial Use of the Past







Paolo Capuzzo









5. In the Kitchens of ‘68. The Impact of Student Protest and Counter-Culture on Attitudes towards Food Marica Tolomelli











6. A Place at the Table? Food in Museums as an "Ersatz Politics" of Difficulty







Susannah Eckersley








Part II: Contact Zones and Exchanges









7. A Taste for Diversity







Massimo Montanari









8. Francis Joseph's Tafelspitz. The Austro–Hungarian Cooking as an Imperial Project







Catherine Horel









9. Images, Perceptions and Authenticity in Ottoman–Turkish Cuisine







Özge Samancı









10. Station Buffets and Universal Exhibitions. Places of Mobility for Crossing Food Cultures







Jean-Pierre Williot









11. Canteens, Cafes and Cabarets. The Food Culture of the Russian Diaspora in Shanghai, 1920–1950 Katya Knyazeva











12. Conclusion. Careful with Heritage

Ilaria Porciani and Massimo Montanari

O autorze

Ilaria Porciani teaches modern and contemporary history at the University of Bologna. She has published widely on the history of education, culture, the university, historiography and nation-building, often incorporating a gender approach. Her present research interests focus on public history, history museums and food history.