Culinary Cultures of Europe: Identity, Diversity and Dialogue (Google eBook)

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Darra Goldstein, Kathrin Merkle
Council of Europe, 2005 - Cooking - 502 pages
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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. The present collection of essays reflects many of the important transitions through which 40 European countries have passed, and in this sense, it is a history book. It is also a colourful celebration of an enormously rich part of our cultural heritage. The tastes and smells of a country's traditional table are a meaningful route to an important part of its collective memory, accessible to everyone. Food is also one of the simplest and most direct ways to promote multicultural understanding. This book offers an excellent insight into the meaning of food culture and will be of interest to anyone who wishes to explore the diversity of our European cultural heritage.
  

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Contents

Terry Davis
9
Spain
14
Fabio Parasecoli
36
Insights into traditional food culture
53
Contemporary art and the essence of eating
65
A cuisine in harmony
75
Bosnia and Herzegovina
87
Croatia
103
Ireland
227
Italy
241
Latvia
255
Luxembourg
281
Moldova
301
Monaco
305
Norway
319
Poland
333

Cyprus
119
Estonia
139
France
157
Georgia
171
Greece
195
Hungary
209
Portugal
347
Russian Federation
369
Slovak Republic
391
Janez Bogataj
499
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About the author (2005)

presented by the Council of Europe's Directorate General of Education, cultue and Heritage to commemorate the 50th Anniversary of the European Cultural Convention

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