Please use this identifier to cite or link to this item: http://dspace.nplg.gov.ge/handle/1234/79045
Title: Food, drink and identity
Other Titles: Cooking, eating and drinking in europe since the middle ages
Authors: Scholliers, Peter
Keywords: Drink
Identity
Food
Issue Date: 1-Jan-2001
Publisher: Berg
Abstract: 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.
Owner: საქართველოს პარლამენტის ეროვნული ბიბლიოთეკა
Appears in Collections:ვაზისა და ღვინის ბიბლიოთეკა

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