Typicality in History / la Typicité Dans L'histoire Tradition, Innovation, and Terroir / Tradition, Innovation et Terroir |
|
Series edited by:
| Campanini, Antonella Scholliers, Peter Williot, Jean-Pierre |
Editor:
| Ceccarelli, Giovanni Grandi, Alberto Magagnoli, Stefano |
Series title: | L' Europe Alimentaire / European Food Issues / Europa Alimentaria / l'Europa Alimentare Ser. |
ISBN: | 978-2-87574-007-6 |
Publication Date: | Jun 2013 |
Publisher: | Peter Lang AG International Academic Publishers
|
Book Format: | Paperback |
List Price: | USD $88.20 |
Book Description:
|
It discusses for the first time at a scholarly level the historical origins of typical food. Holding on a multi-disciplinary approach and a broad geographical scale, it unveils that typicality is the result of dialectical relations between places and savoir-faire, industrial innovation and traditional skills, quality and reputation.
It discusses for the first time at a scholarly level the historical origins of typical food. Holding on a multi-disciplinary approach and a broad geographical scale, it unveils that typicality is the result of dialectical relations between places and savoir-faire, industrial innovation and traditional skills, quality and reputation.