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.
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.
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.
Inhaltsangabe
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 Samanc¿ 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
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 Samanc¿ 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
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