L'Europe alimentaire/European Food Issues/Europa alimentaria/L'Europa alimentare

ISSN: 2033-7892

For several decades now, our attention has been drawn to expanding agricultural output and the proliferation of powerful food companies. At the same time, in the process of European integration, the adoption of the Codex Alimentarius (1963), the Food Law (2002), and the recognition of PGIs for many products have contributed to the creation of a common European «food space». Today, these systems of supply and distribution have between them given Europeans quite varied dietary possibilities. This situation stems from various developments, linking the economic to the technical and amounting to a long-term trend. Cultural issues bear upon this, whether culinary transmission from generation to generation or the increasingly diverse catering sector, and political decisions also contribute through the establishment of standards and regulations. Hence, traditions and ruptures, innovations and continuities are permanently unsettling the European diet. Using original sources, doctoral theses, conference papers, monographs and testimonies, this series examines historical developments at the national scale and also, more generally, in a transnational perspective. The series hopes to make a significant contribution to understanding the processes of food innovation, which are powerful factors of difference and identity in contemporary Europe. All volumes in this series passed a selection process that included double blind peer-review. Le développement des rendements agricoles et la croissance de puissantes industries agroalimentaires ont focalisé l’attention depuis plusieurs décennies. Dans le processus de construction européenne, l’adoption du Codex alimentarius (1963), la Food law (2002) et la reconnaissance des IGP sur de nombreux produits contribuent désormais à unifier un espace alimentaire communautaire. Les Européens disposent de moyens d’approvisionnement et de distribution variés pour constituer leur alimentation. Cette situation procède d’évolutions plurielles, liant l’économique et le technique, et s’inscrit en fait dans la longue durée. Des enjeux culturels y sont associés, qu’il s’agisse de transmissions culinaires générationnelles ou de l’offre de restauration très diversifiée. Des choix politiques y contribuent également, par la mise en place de normalisations et de règlements. Traditions et ruptures, nouveautés et continuités bouleversent en permanence l’alimentation des Européens. Par des recueils de sources, des thèses, des actes de colloques, des monographies érudites et des témoignages, cette collection interroge les évolutions historiques et sociétales, par pays ou plus globalement dans une perspective transnationale. Elle souhaite apporter une connaissance sur des processus d’innovations alimentaires qui constituent de puissants facteurs de différences et d’identités mêlées de l’Europe contemporaine. Tous les volumes de cette collection sont publiés après double révision à l'aveugle par des pairs. For several decades now, our attention has been drawn to expanding agricultural output and the proliferation of powerful food companies. At the same time, in the process of European integration, the adoption of the Codex Alimentarius (1963), the Food Law (2002), and the recognition of PGIs for many products have contributed to the creation of a common European «food space». Today, these systems of supply and distribution have between them given Europeans quite varied dietary possibilities. This situation stems from various developments, linking the economic to the technical and amounting to a long-term trend. Cultural issues bear upon this, whether culinary transmission from generation to generation or the increasingly diverse catering sector, and political decisions also contribute through the establishment of standards and regulations. Hence, traditions and ruptures, innovations and continuities are permanently unsettling the European diet. Using original sources, doctoral theses, conference papers, monographs and testimonies, this series examines historical developments at the national scale and also, more generally, in a transnational perspective. The series hopes to make a significant contribution to understanding the processes of food innovation, which are powerful factors of difference and identity in contemporary Europe. All volumes in this series passed a selection process that included double blind peer-review.

18 publications