Food, Drink and Identity
Cooking, Eating and Drinking in Europe Since the Middle Ages
Edited by Peter Scholliers
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Food, Drink and Identity by Peter Scholliers
Book DescriptionFood and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book adds a new perspective to the existing body of scholarship by addressing pivotal questions: is food central or marginal to identity construction? Does food equally matter for all group(ing)s? Why would, in peoples experience, food become especially important at one moment, or, on the contrary, lose its significance?The origin of food habits is also interrogated. 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, invention and import, as well as food signs and codes, and why they have been accepted or rejected. They examine a wide range of periods and topics: the elderly, 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; commensality; the meaning of Champagne in Belle-Epoque France; the narrative of food in Norway; wine and bread in French Algeria; food and identity in post-war Germany.This intriguing book brings together new, comparative insights and research that allow a better understanding of processes of integration and segregation, the role of food in the construction of identity, and the relationship between old and new food habits.
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Book DetailsISBN: 9781859734612
(234mm x 156mm x 12mm)
Imprint: Berg Publishers
Publisher: Bloomsbury Publishing PLC
Publish Date: 1-Jan-2001
Country of Publication: United Kingdom
Books By Author Peter Scholliers
Writing Food History, Hardback (August 2012)
This book examines the contribution of food history to the development of food studies, exploring the ways multidisciplinary research has advanced food history. Written by prominent scholars, tackling ancient to modern food history writing across the globe, this is a unique addition to the growing literature on food history.
Eating Out in Europe, Hardback (June 2003)» View all books by Peter Scholliers
Europeans are eating out in unprecedented numbers - in cafes, pubs, brasseries and restaurants. But what if we open up this concept of "eating out" to include any eating that takes place outside the home. This work covers the cultural shifts that we can see through time.
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Author Biography - Peter Scholliers
Peter Scholliers Professor of History,Vrije Universiteit Brussel
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