Food Heritage and Nationalism in Europe

1. Auflage 2019
ISBN: 978-0-367-23415-7
Verlag: Taylor & Francis Ltd

Buch, Englisch, 236 Seiten, Format (B × H): 161 mm x 241 mm, Gewicht: 504 g

Reihe: Critical Heritages of Europe

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 political and cultural domains, this 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.

Chapters 1, 2, 4, 6, and 12of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.

Autoren/Hrsg.

Porciani, Ilaria

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken

Inhaltsverzeichnis

Introduction

- Food Heritage and Nationalism in Europe

Ilaria Porciani

Part I: Heritagization and Political Uses of Food

- 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

Part II: Contact Zones and Exchanges

- 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

Über Autor(innen)

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.