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.

'The book is announcedly transnational.'Susan H. Gordon, MFA, Forbes

• IntroductionFood Heritage and Nationalism in Europe Ilaria Porciani Part I: Heritagization and Political Uses of Food Heritage and Food History. A Critical Assessment Laura di Fiore Tradition, Heritage, and Intellectual Property in the Global Food Market Fabio Parasecoli Food and Locality. Heritagization and Commercial Use of the Past Paolo Capuzzo In the Kitchens of ‘68. The Impact of Student Protest and Counter-Culture on Attitudes towards Food Marica Tolomelli A Place at the Table? Food in Museums as an "Ersatz Politics" of DifficultySusannah Eckersley Part II: Contact Zones and Exchanges A Taste for DiversityMassimo Montanari Francis Joseph's Tafelspitz. The Austro–Hungarian Cooking as an Imperial Project Catherine Horel Images, Perceptions and Authenticity in Ottoman–Turkish Cuisine Özge Samancı Station Buffets and Universal Exhibitions. Places of Mobility for Crossing Food Cultures Jean-Pierre Williot Canteens, Cafes and Cabarets. The Food Culture of the Russian Diaspora in Shanghai, 1920–1950 Katya Knyazeva 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.

'The book is announcedly transnational.'Susan H. Gordon, MFA, Forbes

• IntroductionFood Heritage and Nationalism in Europe Ilaria Porciani Part I: Heritagization and Political Uses of Food Heritage and Food History. A Critical Assessment Laura di Fiore Tradition, Heritage, and Intellectual Property in the Global Food Market Fabio Parasecoli Food and Locality. Heritagization and Commercial Use of the Past Paolo Capuzzo In the Kitchens of ‘68. The Impact of Student Protest and Counter-Culture on Attitudes towards Food Marica Tolomelli A Place at the Table? Food in Museums as an "Ersatz Politics" of DifficultySusannah Eckersley Part II: Contact Zones and Exchanges A Taste for DiversityMassimo Montanari Francis Joseph's Tafelspitz. The Austro–Hungarian Cooking as an Imperial Project Catherine Horel Images, Perceptions and Authenticity in Ottoman–Turkish Cuisine Özge Samancı Station Buffets and Universal Exhibitions. Places of Mobility for Crossing Food Cultures Jean-Pierre Williot Canteens, Cafes and Cabarets. The Food Culture of the Russian Diaspora in Shanghai, 1920–1950 Katya Knyazeva Conclusion. Careful with Heritage Ilaria Porciani and Massimo Montanari