Typicality in History / la Typicité Dans L'histoire Tradition, Innovation, and Terroir / Tradition, Innovation et Terroir |
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| 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: | 978-3-0352-6328-2 |
| Publication Date: | Oct 2013 |
| Publisher: | Peter Lang AG International Academic Publishers
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| Book Format: | Ebook |
| List Price: | Contact Supplier contact
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Book Description:
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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.