L’Europe alimentaire / European Food Issues / Europa alimentaria / L’Europa alimentare – serie
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7 produkter
Cheese Manufacturing in the Twentieth Century
The Italian Experience in an International Context
Av Rita Maria Michela d'Errico, Claudio Besana m. fl.
Häftad, 2017
1290 kr
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Since the end of the nineteenth century the dairy sectors of some industrialised European and American countries have experienced a phase of growth that took place at a different rate and in a different manner in each country, and which was made possible by the availability of raw materials and a …
Diaspora, Food and Identity
Nigerian Migrants in Belgium
Av Maureen Duru, Antonella Campanini m. fl.
Häftad, 2017
768 kr
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This book examines the connection between food and identity in the Nigerian diaspora community in Belgium. Encounters between people from different cultures do not lead to a simple adaptation of the diet, but usually give rise to some kind of fusion of new and indigenous food habits.The author …
Des produits entre déclin et renaissance (XVIe-XXIe siècle)
Av Corinne Marache, Philippe Meyzie m. fl.
Häftad, 2018
689 kr
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Entre succs, dclin, relances et patrimonialisation, cet ouvrage pluridisciplinaire interroge les causes et les mcanismes des trajectoires des produits alimentaires en Europe et sur le continent amricain. Il vise comprendre comment et pourquoi certains produits dclinent, disparaissant totalement ou …
Nutritional Policies and International Diplomacy
The impact of Tadasu Saiki and the Imperial State Institute of Nutrition (Tokyo, 1916-1945)
Häftad, 2021
515 kr
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This book offers a general approach to the importance of nutrition and public health policies in the process of modernisation of Japan during the interwar years. It describes the origins of scientific and technical modernisation during the Edo, Meiji, and Taisho periods, including the demographic …
Typicality in History / La typicité dans l’histoire
Tradition, Innovation, and Terroir / Tradition, innovation et terroir
Av Giovanni Ceccarelli, Alberto Grandi m. fl.
Häftad, 2013
1201 kr
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Typical food is an in-vogue topic, embodying issues such as current trends in food globalization and European Union policies on agriculture and trade. It is, however, striking how little is known about its history. This book, inspired by the conference La tipicità nella storia: tradizione, …
Goauter Le Monde
Une Histoire Culturelle Du Goaut Aa L'aepoque Moderne
Av Viktoria Von Hoffmann, Antonella Campanini m. fl.
Häftad, 2013
1025 kr
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Sens grossier, sens corporel, sens animal, sens matériel … Le goût est, dans les cultures anciennes, un sens inférieur, placé au bas de la hiérarchie des sens. Il peine à éveiller l’attention des savants, fascinés par les merveilles de l’œil et du regard. Comment expliquer, dès lors, l’avènement au …
King Invites
Performing Power at a Courtly Dining Table
Häftad, 2011
992 kr
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This book was awarded the «Joop Witteveenprijs 2012».In the aftermath of the French Revolution, the role of the monarchy in Western Europe was redefined. Together with the absolutist sovereigns, the historian’s interest in courts and court life in the nineteenth century seems to have vanished.This …
