Food Heritage and Nationalism in Europe Critical Heritages of Europe Series

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

Introduction

1. Food Heritage and Nationalism in Europe




Ilaria Porciani





Part I: Heritagization and Political Uses of Food




2. Heritage and Food History. A Critical Assessment




Laura di Fiore




3. Tradition, Heritage, and Intellectual Property in the Global Food Market




Fabio Parasecoli




4. Food and Locality. Heritagization and Commercial Use of the Past




Paolo Capuzzo




5. In the Kitchens of ‘68. The Impact of Student Protest and Counter-Culture on Attitudes towards Food Marica Tolomelli





6. A Place at the Table? Food in Museums as an "Ersatz Politics" of Difficulty




Susannah Eckersley





Part II: Contact Zones and Exchanges




7. A Taste for Diversity




Massimo Montanari




8. Francis Joseph's Tafelspitz. The Austro–Hungarian Cooking as an Imperial Project






Catherine Horel




9. Images, Perceptions and Authenticity in Ottoman–Turkish Cuisine




Özge Samancı




10. Station Buffets and Universal Exhibitions. Places of Mobility for Crossing Food Cultures




Jean-Pierre Williot




11. Canteens, Cafes and Cabarets. The Food Culture of the Russian Diaspora in Shanghai, 1920–1950 Katya Knyazeva





12. Conclusion. Careful with Heritage

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.