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Food, drink and identity

Author: Peter Scholliers
Publisher: Oxford ; New York : Berg, 2001.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
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Genre/Form: History
Aufsatzsammlung
Online-Publikation
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Peter Scholliers
ISBN: 0585436606 9780585436609
OCLC Number: 645592644
Notes: Meals, food narratives, and sentiments of belonging in past and present /Peter Scholliers --Commensality and social morphology: an essay of typology /Claude Grignon --Upholding status : the diet of a noble family in early nineteenth-century La Mancha /Carmen Sarasúa --Promise of more. The rhetoric of (Food) consumption in a society searching for itself : West Germany in the 1950s /Michael Wildt --Identification process at work : virtues of the Italian working-class diet in the first half of the twentieth century /Paolo Sorcinelli --Bourgeois good? Sugar, norms of consumption and the labouring classes in nineteenth-century France /Martin Bruegel --Old people, alcohol and identity in Europe, 1300-1700 /A. Lynn Martin --National nutrition exhibition : a new nutritional narrative in Norway in the 1930s /Inger Johanne Lyngo --Wine, champagne and the making of French identity in the Belle Epoque /Kolleen M. Guy --Reading food riots : scarcity, abundance and national identity /Amy Bentle.
Description: 1 online resource (xi, 223 pages) : illustrations
Contents: Notes on Contributors; Foreword; Part I: Overture; 1 Meals, Food Narratives, and Sentiments of Belonging in Past and Present; 2 Commensality and Social Morphology: An Essay of Typology; Part II: Class and Group Identities; 3 Upholding Status: The Diet of a Noble Family in Early Nineteenth-Century La Mancha; 4 Promise of More. The Rhetoric of (Food) Consumption in a Society Searching for Itself: West Germany in the 1950s; 5 Identification Process at Work: Virtues of the Italian Working- Class Diet in the First Half of the Twentieth Century 6 A Bourgeois Good? Sugar, Norms of Consumption and the Labouring Classes in Nineteenth-Century France7 Old People, Alcohol and Identity in Europe, 1300-1700; Part III: National Identities; 8 The National Nutrition Exhibition: A New Nutritional Narrative in Norway in the 1930s; 9 Wine, Champagne and the Making of French Identity in the Belle Epoque; 10 Reading Food Riots: Scarcity, Abundance and National Identity; 11 French Bread and Algerian Wine: Conflicting Identities in French Algeria; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; R; S; T; U; V; W
Responsibility: edited by Peter Scholliers.

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