Culinary cultures of Europe [antikvár]

There is nothing trivial about food. The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays reflects many of the important transitions through which European societies have passed, and in this sense, it is a history book. It is also a celebration of an enormously rich part of our cultural heritage of everyday life and everyday culture.The history of a society's food is useful in highlighting the interdependence, delicate balance and, at times, tension over efforts to safeguard cultural identity whilst allowing and promoting cultural diversity. Identity is shaped by differences and its relationship with otherness. So-called local cuisine and products become phenomena only when exposed to new products and habits. However, when closely studied, even local recipes are often the result of cultural exchange. With the unprecedented scale of mass migration during the second half of the twentiethcentury, historical interactions have gained in significance. Today, global exchanges have become the norm, and they are boldly reflected in our food culture.This volume is a kaleidoscope of essays describing the food of forty European nations. Each country has approached its culinary culture in its own way, resulting in contributions which range from the folkloric to the theoretical. Taken as a whole, they reflect the remarkable diversity of the European culinary experience.I wholeheartedly invite you to join me on the "Tour d'Europe" presented in this collection, celebrating the fiftieth anniversary of the European Cultural Convention.Terry DavisSecretary General of the Council of Europe