num_pages: 500
description: There is nothing trivial about 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 country¹s 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. ContentsPrefaceIntroduction - identity and diversity by Fabio ParasecoliCountry essays-- Insights into traditional food culture by Svetlana Haik Poghosyan Contemporary art and the essence of eating by Rainer Metzger A cuisine in harmony by Tahir I. Amiraslanov Endives, Brussels sprouts and other innovations by Marc Jacobs and Jean FraikinBosnia and The mouth is small but it can swallow a mountain by Nenad Tanovi´c Golden fruits from the orchards by Rayna Gavrilova From myth to authenticity by Veljko Barbieri Culinary traditions throughout the year by Savvas Sakkadas Nation-building and cuisine by Else-Marie Boyhus Pleasures of the palate by Maire SuitsuFinland : Continuity and change by Johanna Mäkelä French gastronomy, French gastronomies by Jean-Pierre Poulain Foodways in rapid transition by Mary Ellen Chatwin and Zaal Kikodze Sauerkraut, beer and so much more by Gunther Hirschfelder and Gesa U. Schönberger A well-tempered culinary experience by Eleonora Skouteri-Didaskalou and Evie Voutsina The komatá symbol of friendship and affection by Zsuzsanna Tátrai The creative fight for survival by Örn D. Jónsson Simplicity and integration, continuity and change by Regina SextonItaly : Food in Italian cinema by Viviana Lapertosa Old customs and contemporary habits by Ieva Pi-gozne-Brinkmane Rituals and feasts by Birute. Imbrasiene. A gastronomic expedition by Georges Hausemer Continuity in change by Kenneth GambinMoldova : Ritual breads through the seasons by Varvara Buzila? and Teodorina Bâzgu A rich culinary heritage by Françoise Gamerdinger and René Novella Twenty-two minutes at the table by Bert Natter Between innovation and tradition by Henry Notaker Cuisine, culture and variety on the Wisla river by Kazimierz KrzysztofekPortugal : A dialogue of cultures by Ana Pessoa e Costa Discoveries and delights by the House of Guides and Ministry of Culture and Religious AffairsRussian Rediscovering classics, enjoying diversity by Alexandra GrigorievaSerbia and A culinary quilt by Vesna Bizi´c-Omc?ikusSlovak The character of Slovak cuisine by Rastislava Stolic?ná The festive table by Janez Bogataj Agape and conviviality at the table by Diego Valverde Villena From crispbread to ciabatta by Richard Tellström“The former Yugoslav Republic of Macedonia”: A new regime of nutrition by Dusan Matic The tastes of a splendid herita
language: English
title: Culinary Cultures of Europe: Identity, Diversity and Dialogue
titlecomplete: Culinary Cultures of Europe: Identity, Diversity and Dialogue
ratings_count: 3
publisher: Council of Europe Publication