1st Edition
Eating on the Move from the Eighteenth Century to the Present
1. Introduction: the many aspects of food and travel
RITA D’ERRICO, ET AL
Part I: Eating on the train
2. Food on the move: the railway as a framework for innovation?
JEAN-PIERRE WILLIOT
3. A taste of travel or a bite of home: eating on Soviet trains, 1960s–1980s
MARIA KAPKAN
Part II: Eating on the road
4. Canned dishes for travel (late 19th century – 1939): the alliance of culinary arts and industry by Raynal & Roquelaure
SYLVIE VABRE
5. Eating on the road in the Italian economic boom: the picnic, between tradition and innovation
DANIELA ADORNI AND STEFANO MAGAGNOLI
6. Eating at the coaching inn: the Italian Central Alps in the 19th and 20th centuries
ANDREA MARIA LOCATELLI AND NICOLA MARTINELLI
7. The coin-operated food selling and the machine-vending industry in 20th-century Italy
GIANPIERO FUMI
PART III: Out of the ordinary food mobilities
8. Nourishment, emotions, identity: food in late 19th-century Nordic polar expeditions
RITVA KYLLI
9. Cooking for the Russian tsar on an imperial tour: the account of the French chef Eugène Krantz
CAROLINE FAVRE
10. Feeding Italian emigrants on board steamships during the Great Migration to the Americas (1880s–1914)
CLAUDIO BESANA AND RITA D’ERRICO
11. Cooking and eating in Antarctica: the beginning of ethnographic research on the character of the cook
ISABELLE BIANQUIS
Part IV: Travelling and imagining through food
12. Food labels on the move: the curious case of pain de Gonesse
PETER SCHOLLIERS
13. Three journeys with the Chinese restaurant in Prague
MARTIN FRANC
14. Luxury dining on the move aboard cruise ships crossing the Mediterranean: case study of the Oceana in the 1930s
ALESSANDRO ALBANESE GINAMMI
Part V: Food and cultural identity on the move
15. Migrating tastes: food, identity and politics in the works of Dorota Podlaska, Dagna Jakubowska and Rirkrit Tiravanija
AGATA STRONCIWILK
16. Are exotic foodways a form of eating on the move at home? Evidence from two culinary magazines in the ‘long eighties’
FRANCESCO D’AUSILIO
Biography
Rita d’Errico is Associate Professor of Economic History at Roma Tre University, Italy. In recent years, her research has been focused on agricultural history, the typicity of foods, and the food preservation industry. In 2016, she co-edited Cheese Manufacturing in the Twentieth Century. The Italian Experience in an International Context.
Stefano Magagnoli is Full Professor of Economic History at the University of Parma, Italy. His research of the last two decades focused on food history, with particular reference to the ‘invention of typicality’ and reputation. Recently he co-edited Réputation et marché. Produits, origines et marques: perspectives historiques, 2021.
Peter Scholliers is Emeritus Professor of History at the Vrije Universiteit Brussel. His current interest is in the history of bread in Europe since the late 18th century. A recent publication: Pastry for the working classes (Belgium, 1880–1914), Global Food History, 8: 4 (2022). More information: https://researchportal.vub.be/en/persons/peter-scholliers.
Peter J. Atkins is Emeritus Professor of Geography at the University of Durham, UK. His principal interest over several decades has been food history, with particular reference to perishable foodstuffs. Recently he co-edited Food History: A Feast of the Senses in Europe, 1750 to the Present, 2021.
