Hidden Bibliographic Details
| Other authors / contributors: | Porciani, Ilaria, editor.
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| ISBN: | 9780429279751
0429279752
9781000729931
1000729931
9781000729788
1000729788
9781000729634
100072963X
9780367234157
0367234157
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| Language / Script: | Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
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| Notes: | Includes bibliographical references and index
Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
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
Description based on online resource; title from digital title page (viewed on April 16, 2020).
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| Summary: | "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 the political and cultural domains, the 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"--
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| Other form: | Print version: Food heritage and nationalism in Europe. Abingdon, Oxon ; New York, NY : Routledge, [2020] 9780367234157
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| Standard no.: | 10.4324/9780429279751.
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