European Gastronomy Into The 21st Century
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European Gastronomy Into The 21st Century
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Author : Cailein Gillespie
language : en
Publisher: Routledge
Release Date : 2012-05-23
European Gastronomy Into The 21st Century written by Cailein Gillespie and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-23 with Business & Economics categories.
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
The Diffusion Of Food Culture In Europe From The Late Eighteenth Century To The Present Day
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Author : International Commission for Research into European Food History
language : en
Publisher: Academic Press
Release Date : 2005
The Diffusion Of Food Culture In Europe From The Late Eighteenth Century To The Present Day written by International Commission for Research into European Food History and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Health & Fitness categories.
European Gastronomy
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Author : Willi Karl Heinrich Bode
language : en
Publisher:
Release Date : 2000
European Gastronomy written by Willi Karl Heinrich Bode and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Europe categories.
Gastro-geography - Modern classical menu - Gastronomy of the poor - Food and wine.
Food Heritage And Nationalism In Europe
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Author : Ilaria Porciani
language : en
Publisher: Routledge
Release Date : 2019-11-07
Food Heritage And Nationalism In Europe written by Ilaria Porciani and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-07 with Cooking categories.
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 12of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.
The Food Industries Of Europe In The Nineteenth And Twentieth Centuries
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Author : Alain Drouard
language : en
Publisher: Routledge
Release Date : 2016-03-16
The Food Industries Of Europe In The Nineteenth And Twentieth Centuries written by Alain Drouard and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-16 with Social Science categories.
The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. Population growth and urbanization depended upon a break out from the ’biological ancien regime’ in which hunger was an ever-present threat. The application of mass production techniques by the food industries was essential to the modernization of Europe. From the mid-nineteenth century the development of food industries followed a marked regional pattern. After an initial growth in north-west Europe, the spread towards south-east Europe was slowed by social, cultural and political constraints. This was notable in the post-Second World War era. The picture of change in this volume is presented by case studies of countries ranging from the United Kingdom in the west to Romania in the east. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing so that Europe’s largest food producers, Danone, Nestlé and Unilever, are numbered amongst the world’s biggest companies.
European Gastronomy
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Author : W. K. H. Bode
language : en
Publisher:
Release Date : 2000-02-01
European Gastronomy written by W. K. H. Bode and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-02-01 with Social Science categories.
Presents a historical and anthropological study of the evolution of gastronomy. It follows the progress of eating customs through the ages, from early man's struggle for survival, via ancient Greece and Rome to the present day practices of modern Europe. The book is of value for all students of cooking and food studies courses as well as being approachable and fascinating to the general reader interested in food history. British author Willi Bode was Lecturer in Food Studies at the Univ. of Surrey in the UK. Chapters: the basic quest; gastro-geography; the European tale; developments of the modern classical menu structure; the gastronomy of the poor; the marriage of food and wine; the gods, myth, magic and food; and gastronomy -- technology and the arts. Illus.
European Food History
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Author : Hans Jürgen Teuteberg
language : en
Publisher: Burns & Oates
Release Date : 1992
European Food History written by Hans Jürgen Teuteberg and has been published by Burns & Oates this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Cooking categories.
A comprehensive comparative review bringing together all current approaches - social, psychological, medical, aesthetic and economic - to the study of the history of food and diet, covering the whole of Europe from the Middle Ages to the 19th century and, often, beyond.
Pioneers In Fine Dining The Development Of Haute Cuisine
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Author : Moritz Frings
language : en
Publisher: GRIN Verlag
Release Date : 2013-01-04
Pioneers In Fine Dining The Development Of Haute Cuisine written by Moritz Frings and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-04 with Business & Economics categories.
Essay from the year 2012 in the subject Tourism - Hotel Industry / Catering, grade: A, University of Brighton, language: English, abstract: Throughout the history of the 16th to 19th century, the art of living has changed majorly and simultaneously has the evolution of gastronomy. Different cultures and countries followed different approaches and a broad range of cuisines could be found throughout the world. This research aims to review existing literature on the history, major establishments and the development of haute cuisine, which started a significant revolution in terms of gastronomic views. Haute-Cuisine, or fine-dining, is based on great achievements of gastronomic figures, such as Marie-Antonin Carême and was redefined by known personalities, such as Auguste Escoffier. The history of fine dining, which reaches back to aristocratic families in Italy, the beginnings in France and the acquainted way of conducting haute-cuisine are furthermore critically analysed on the basis of existing research.
Food History
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Author : Sylvie Vabre
language : en
Publisher: Routledge
Release Date : 2021-05-17
Food History written by Sylvie Vabre and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-17 with History categories.
This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: • Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed. • Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer. • Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms. • Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.
Food In Early Modern Europe
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Author : Ken Albala
language : en
Publisher: Greenwood
Release Date : 2003-02-28
Food In Early Modern Europe written by Ken Albala and has been published by Greenwood this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-02-28 with Cooking categories.
This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.