Detalls del llibre
The book is also concerned with the origin of food habits. Contributors investigate how, when, why and by whom cooking, eating and drinking were used as a means of distinction. Leading historians and sociologists look at concepts of authenticity, adjustment and invention, as well as food signs and codes, and ask why they are accepted or rejected. They examine a wide range of periods and topics: old people, alcohol and identity in Early Modern Europe; food riots and national identity; noble families, eating and drinking in eighteenth century Spain; consumption and the working class in the nineteenth century; the meaning of Champagne in Belle-Époque France; the narrative of food in Norway; wine and bread in French Algeria; food and identity in post-war Germany.
This intriguing book offers new, comparative insights into the role of food in the construction of identity.
Author Biography: Peter Scholliers is Lecturer at the Vrije Universiteit Brussel.
- Enquadernació Tapa tova
- Autor/s Scholliers, Peter (Ed.)
- ISBN13 9781859734612
- ISBN10 1859734618
- Pàgines 223
- Any Edició 2001
Food, drink and identity (Cooking, eating and drinking in Europe since the Middle Ages)
- Autor/a Peter (Ed.) Scholliers
- Editorial BERG PUBLISHERS
- ISBN 9781859734612
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