Typicality in History / La typicité dans l’histoire
Tradition, Innovation, and Terroir / Tradition, innovation et terroir
Series:
Edited By Giovanni Ceccarelli, Alberto Grandi and Stefano Magagnoli
This book contains articles in English and French.
Contents
Extract
Acknowledgments................................................................................ 11 Typicality in History. Tracing a Basic Definition ............................. 13 Giovanni Ceccarelli, Alberto Grandi, Stefano Magagnoli PART I. TASTE AND TYPICALITY: CONSTRUCTION AND INVENTION OF TRADITION / PREMIÈRE PARTIE. GOÛT ET TYPICITÉ: CONSTRUCTION ET INVENTION DE LA TRADITION Terroir: jalons pour l’histoire d’un mot............................................ 23 Madeleine Ferrières The Contents of Typical Food Products: Tradition, Myth, Memory. Some Notes on Nostalgia Marketing ................................. 45 Maura Franchi The Avatar: An Economic History Paradigm for Typical Products............................................................................ 69 Giovanni Ceccarelli, Alberto Grandi, Stefano Magagnoli The Building of Typicality as Food Pattern (Italy, XIVth-XVIth Centuries) ................................ 87 Laura Prosperi La construction des “spécialités” culinaires du Sud-Ouest de la France (XVIIIe-XIXe siècles) ............................. 97 Philippe Meyzie Imagining Identities.Women’s Magazines and the Invention of Culinary Traditions in Flanders (1945-1970) ............................. 109 Anneke Geyzen Typical Food in Norway. A Developer of History and Tradition............................................. 129 Virginie Amilien The Swiss Milk Chocolate. A Typical Image for an Atypical Product ....................................... 149 Régis Huguenin 8PART II. TYPICALITY AND INSTITUTIONS / DEUXIÈME PARTIE. TYPICITÉ ET INSTITUTIONS Costa Rica Between Trademarks and Geographical Indications. A Case Study in the Development of Typicality ............................. 167 Fabio Parasecoli “Walser’s pride”: A Mountain Cheese as Part of Regional Identity and Regional Development Strategies in the Biosphere Reserve Großes Walsertal – Austria .................... 177 Stefan Kah, Norbert Weixlbaumer Produits typiques alpins, écomusées et marketing territorial comme stratégies de distinction et de survie ................................... 189 Cristina Grasseni Appellations d’origine conseillées. Histoire des conseillers agricoles et des produits typiquement savoyards (1950-1985) ...................... 213 Sylvain Brunier,...
You are not authenticated to view the full text of this chapter or article.
This site requires a subscription or purchase to access the full text of books or journals.
Do you have any questions? Contact us.
Or login to access all content.