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 12 of this book are available for free in PDF format as Open Access from the individual product page at www.routledge.com. They have been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license
Table of Contents
- Food Heritage and Nationalism in Europe
- Heritage and Food History. A Critical Assessment
- Tradition, Heritage, and Intellectual Property in the Global Food Market
- Food and Locality. Heritagization and Commercial Use of the Past
- 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
- A Taste for Diversity
- Francis Joseph's Tafelspitz. The Austro–Hungarian Cooking as an Imperial Project
- Images, Perceptions and Authenticity in Ottoman–Turkish Cuisine
- Station Buffets and Universal Exhibitions. Places of Mobility for Crossing Food Cultures
- Canteens, Cafes and Cabarets. The Food Culture of the Russian Diaspora in Shanghai, 1920–1950 Katya Knyazeva
- Conclusion. Careful with Heritage
Part I: Heritagization and Political Uses of Food
Laura di Fiore
Part II: Contact Zones and Exchanges
Ilaria Porciani and Massimo Montanari
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.