Typicality in History / La typicit dans lhistoire

Giovanni Ceccarelli teaches the history of globalization at the University of Parma. He has combined his research interests in late medieval trade and food history, and focuses in particular on the use of a products origins as a marketing technique in early modern Europe. Alberto Grandi is Associate Professor of Economic History at the University of Parma. He has previously worked on guilds in early modern Europe and regional development in twentieth-century Italy. These two lines of research have found a synthesis in food history, with specific reference to the emergence of typical products and designations of origin. Stefano Magagnoli teaches the history of European integration at the University of Parma. His research concerns the interaction between institutions and economic growth during the twentieth century. In particular, he is interested in how food traditions have been reinvented and used to support local development.

Contents: Giovanni Ceccarelli/Alberto Grandi/Stefano Magagnoli: Typicality in History. Tracing a Basic Definition Madeleine Ferrires : Terroir : jalons pour lhistoire dun mot Maura Franchi: The Contents of Typical Food Products: Tradition, Myth, Memory. Some Notes on Nostalgia Marketing Giovanni Ceccarelli/Alberto Grandi/Stefano Magagnoli: The Avatar: An Economic History Paradigm for Typical Products Laura Prosperi: The Building of Typicality as Food Pattern (Italy, XIVth-XVIth Centuries) Philippe Meyzie : La construction des spcialits culinaires du Sud-Ouest de la France (XVIIIe-XIXe sicles) Anneke Geyzen: Imagining Identities. Womens Magazines and the Invention of Culinary Traditions in Flanders (1945-1970) Virginie Amilien: Typical Food in Norway. A Developer of History and Tradition Rgis Huguenin: The Swiss Milk Chocolate. A Typical Image for an Atypical Product Fabio Parasecoli: Costa Rica Between Trademarks and Geographical Indications. A Case Study in the Development of Typicality Stefan Kah/Norbert Weixlbaumer: Walsers pride: A Mountain Cheese as Part of Regional Identity and Regional Development Strategies in the Biosphere Reserve Groes Walsertal - Austria Cristina Grasseni : Produits typiques alpins, comuses et marketing territorial comme stratgies de distinction et de survie Sylvain Brunier/Hakim Bourfouka : Appellations dorigine conseilles. Histoire des conseillers agricoles et des produits typiquement savoyards (1950-1985) David Burigana : LItalie, la France et les fromages typiques (1950-2009). Aux origines dune politique trangre europenne? Gloria Sanz Lafuente: Defining Good and Bad Products. The Building of Scientific Consensus on the Purity of Cider in Spain from the End of the XIXth Century to the First Decade of the XXth Century Christian Barrre: The Strategic Building of Typicality. Learning from the Comparative History of Three French Sparkling Vineyards Simone Kovatz: The Geography of Quality Wine in United Italy. Areas and Producers Luca Mocarelli: The Long Struggle for the Chianti Denomination. Quality versus Quantity Ezio Ritrovato : Des vins de coupage aux tiquettes succs. Typicit et culture nologique dans le dveloppement territorial des Pouilles (Puglie) Annunziata Berrino: Tourism and Typicality in Italy, 1980-2010 Marie-Lucie Rossi : Produits rgionaux et dveloppement territorial. Reggio Emilia au XIXe sicle Mario Zannoni: Factors Influencing the Sensory Features of Parmigiano-Reggiano from the Renaissance to the Present Day Giancarlo Gonizzi/Gianluigi Zenti: Beyond Business: Academia Barilla and the Defense of the Italian Way of Eating Jean-Pierre Williot: Perspectives.