Tradition, Innovation, and Terroir / Tradition, innovation et terroir
Edited By Giovanni Ceccarelli, Alberto Grandi and Stefano Magagnoli
This book contains articles in English and French.
Typicality in History. Tracing a Basic Definition - Giovanni Ceccarelli, Alberto Grandi, Stefano Magagnoli
13 Typicality in History Tracing a Basic Definition Giovanni CECCARELLI, Alberto GRANDI, Stefano MAGAGNOLI Università di Parma – Food Lab, Dipartimento di Economia Food history is a fully recognized field of research in academic communities around the world. Degree courses and postgraduates have focused on cultural, social and anthropological aspects rather than technical or dietary aspects of food. And academic associations now exist to investigate food history and culture; these include ICREFH (International Commission for Research into European Food History), set up in 1989, and IEHCA (Institut Européen d’Histoire et des Cultures de l’Alimentation), founded in 2002 and home of the Cultural Food Studies Centre. There are also many new journals such as “Food and History”, that appeared in 2003, and “Food and Foodways” that first appeared as far back as 1985. Traditionally, food history has been examined within the two main areas of economic and social history; the history of agriculture, and, albeit in a slightly more indirect manner, urban history. Towns were after all home to guilds, which maintained and promoted artisan skills, and moreover towns, at least in Italy, were home to the nobility for whom meals meant pleasure and the opportunity of showing off their wealth. The history of agriculture is obviously more robust as a discipline and has a more established academic tradition and methodology. The roots of typical products in farming traditions and local area appear to be more natural and direct. It may be surprising, then, that although traditions are strong, recent research...
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