Typical food is an in-vogue topic, embodying issues such as current trends in food globalization and European Union policies on agriculture and trade. It is, however, striking how little is known about its history. This book, inspired by the conference La tipicita nella storia: tradizione, innovazione, territorio, held in Parma and Langhirano in 2010, is an attempt to fill this gap. It includes essays by historians, sociologists, economists and experts in the food industry, who cover a wide range of products (wine, cheese, chocolate, cider), across a broad geographic scope (from France...
Typical food is an in-vogue topic, embodying issues such as current trends in food globalization and European Union policies on agriculture and trade....
Stefano Magagnoli Peter Scholliers Peter J. Atkins
This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms of transport (propelled by steam and petrol engines), not only affected the way people travel but also led to a transformation in the way we eat.
This book focuses on food and meals consumed during travel since the transport revolution and examines the ways in which the introduction of new forms...
