Full Description
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.
Contents
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 Samancı
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
