Food Heritage and Nationalism in Europe

Cover
Half Title
Series Information
Title Page
Copyright Page
Table of contents
List of Figures
Notes on contributors
Acknowledgements
Introduction
	Chapter 1 Food heritage and nationalism in Europe
		Food: heritage for uncertain times
		Food heritage and nationalism: state of the art
		Food and national branding: gastrodiplomacy
		Populisms and mixophobia
		19th-century food nationalisms
		Women and cookbooks: gender and culinary nationalism
		Coda: about this book
		Notes
		References
Part I Heritagization and political uses of food
	Chapter 2 Heritage and food history: A critical assessment
		Heritagization of food: places and histories
		The geographical complexity of international labelling
		“Traditions” with no history: using the past in food heritagization
		Notes
		References
	Chapter 3 Tradition, heritage and intellectual property in the global food market
		Introduction
		Food, tradition and heritage
		Intellectual property and the global food market
		The limits of the intellectual property approach
		Models not based on intellectual property
		The future of food traditions and heritage
		References
	Chapter 4 Food and locality: Heritagization and commercial use of the past
		Geographical roots of food?
		Peoples and regions
		The “birth” of regional cuisines
		Italy as a brand: Galbani cheese
		From regional tradition to place-less nostalgia
		Conclusion
		Notes
		References
	Chapter 5 In the kitchens of ’68: The impact of student protest and counterculture on attitudes towards food
		Overcoming barriers: the new cultural meaning of kitchens and dining rooms
		The “long march across the institutions” reaches high gastronomy
		Nouvelle versus authentic cuisine: a new approach to the heritage of food
		Resist fast life by slowing the food: the long-lasting vision of ’68
		Conclusion
		References
	Chapter 6 A place at the table?: Food in museums as an “Ersatz politics” of difficulty
		Introduction
		A guest at the table: multiculturalism, migration and intercultural contact
		A place for the past and the past in its place: nostalgic engagements with food
		Food as Ersatz for traumatic loss: mourning a lost future
		Conclusion
		Notes
		References
Part II Contact zones and exchanges
	Chapter 7 A taste for diversity
		Introduction
			Is there such a thing as a “European” cuisine?
		The medieval imprint
		Food and Christianity
		Between cuisine and dietetics
		Europe and the Arabs
		History and geography
		The grammar of food
		A revolution in taste (but not everywhere)
		New religious contrasts, new forms of integration
		European culture in the face of globalization
		The invention of regional cuisines
		References
	Chapter 8 Franz Joseph’s Tafelspitz: Austro–Hungarian cooking as an imperial project
		Hybridism and transformation in a multinational empire
		Cities and marketplaces
		Mobility
		Inventing the tradition of Viennese cuisine
		Chefs and cookbooks
		Conclusion
		Notes
		References
	Chapter 9 Images, perceptions and authenticity in Ottoman–Turkish cuisine
		Reimagining Ottoman cuisine
		The cosmopolitan character of Ottoman cuisine
		Turkish cuisine or Anatolian cuisine: on the way to constructing Turkish national cuisine
		Ottoman culinary heritage
		Conclusion
		Notes
		References
	Chapter 10 Station buffets and universal exhibitions: Places of mobility for crossing food cultures
		Travel and the transmission of tastes
		Station buffets: multiscale food exchange territories
		The showcase of international exhibitions: a European opportunity
		Conclusion
		References
	Chapter 11 Canteens, cafés and cabarets: The food culture of the Russian diaspora in Shanghai, 1920–1950
		Introduction
		Ethnic food production in a cosmopolitan city
		The Russian menu in Shanghai
		European cafés as a clandestine engine of modernity
		Conclusion
		References
	Conclusion: Chapter 12
Careful with heritage
		Observe, describe, don’t freeze
		The chefs’ way
		Respecting differences: the Artusi model
		Focusing on time and not on space
		Notes
		References
Index