Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages

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Overview

Food and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book addresses the place of food in the construction of identities: is food central or marginal to this process? Does food equally matter for all groups? Why would, in people's experience, food become important at one moment, or, on the contrary, lose its significance?

The book is also concerned with the origin of food habits. Contributors investigate how, when, why and by whom cooking, eating and drinking were used as a means of distinction. Leading historians and sociologists look at concepts of authenticity, adjustment and invention, as well as food signs and codes, and ask why they are accepted or rejected. They examine a wide range of periods and topics: old people, alcohol and identity in Early Modern Europe; food riots and national identity; noble families, eating and drinking in eighteenth century Spain; consumption and the working class in the nineteenth century; the meaning of Champagne in Belle-Époque France; the narrative of food in Norway; wine and bread in French Algeria; food and identity in post-war Germany.

This intriguing book offers new, comparative insights into the role of food in the construction of identity.

Author Biography: Peter Scholliers is Lecturer at the Vrije Universiteit Brussel.

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Editorial Reviews

From the Publisher
"A refreshing addition to the field of food studies ... This book makes an important contribution to food studies by placing food in the foreground of identity formation as well as explaining how various groups have used food at various times.' —Jourbanal of Social History

"Always interesting and rewarding to read." —The Economic History Review

"In general this series is highly valuable to people interested in the history of nutrition especially given the many interesting case studies presented." —Sozial und Kulturgeschichte

"An intriguing book that presents a history of food in a reader-friendly style." —suite101.com

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Product Details

  • ISBN-13: 9781859734612
  • Publisher: Bloomsbury Academic
  • Publication date: 1/28/2001
  • Edition description: First Edition
  • Pages: 256
  • Product dimensions: 6.14 (w) x 9.21 (h) x 0.50 (d)

Meet the Author

Peter Scholliers is a Professor of History, at Vrije Universiteit Brussel.

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