Culinary Cultures of Europe: Identity, Diversity and Dialogue
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
Preface
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9 |
Country essays
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39 |
Austria
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53 |
Belgium
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75 |
Bosnia and Herzegovina
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87 |
Croatia
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103 |
Cyprus
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119 |
Estonia
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139 |
Latvia
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255 |
Luxembourg
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281 |
Moldova
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301 |
Monaco
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305 |
Norway
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319 |
Poland
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333 |
Portugal
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347 |
Russian Federation
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369 |
France
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157 |
Georgia
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171 |
Greece
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195 |
Hungary
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209 |
Ireland
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227 |
Italy
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241 |
Slovak Republic
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391 |
Spain
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411 |
The former Yugoslav Republic of Macedonia
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435 |
Ukraine
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459 |
Biographical notes
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489 |
Common terms and phrases
ancient apple baked became become boiled bread butter cabbage cake called celebrated century cheese Christmas considered cooking cream cuisine culinary culture customs diet dishes dough dried drink Easter eaten eating eggs especially Europe European example feast festive fish flavours flour French fresh fried fruit guests hand identity important influence ingredients Italian Italy kinds kitchen known living meal means meat milk mixed nature offered onions origin past pepper period popular pork potatoes prepared present preserved recipes refers region restaurants ritual roast salt sauce season served social society soup spices stew sugar sweet symbol taste tion tomato traditional types typical usually variety various vegetables wedding wine