There is nothing trivial about food: 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. Contents
Preface
Introduction - Food: identity and diversity by Fabio Parasecoli
Country essays--
Armenia: Insights into traditional food culture by Svetlana Haik Poghosyan
Austria: Contemporary art and the essence of eating by Rainer Metzger
Azerbaijan: A cuisine in harmony by Tahir I. Amiraslanov
Belgium: Endives, Brussels sprouts and other innovations by Marc Jacobs and Jean Fraikin
Bosnia and Herzegovina: The mouth is small but it can swallow a mountain by Nenad Tanovi´c
Bulgaria: Golden fruits from the orchards by Rayna Gavrilova
Croatia: From myth to authenticity by Veljko Barbieri
Cyprus: Culinary traditions throughout the year by Savvas Sakkadas
Denmark: Nation-building and cuisine by Else-Marie Boyhus
Estonia: Pleasures of the palate by Maire Suitsu
Finland : Continuity and change by Johanna Mäkelä
France: French gastronomy, French gastronomies by Jean-Pierre Poulain
Georgia: Foodways in rapid transition by Mary Ellen Chatwin and Zaal Kikodze
Germany: Sauerkraut, beer and so much more by Gunther Hirschfelder and Gesa U. Schönberger
Greece: A well-tempered culinary experience by Eleonora Skouteri-Didaskalou and Evie Voutsina
Hungary: The komatál: symbol of friendship and affection by Zsuzsanna Tátrai
Iceland: The creative fight for survival by Örn D. Jónsson
Ireland: Simplicity and integration, continuity and change by Regina Sexton
Italy : Food in Italian cinema by Viviana Lapertosa
Latvia: Old customs and contemporary habits by Ieva Pi-gozne-Brinkmane
Lithuania: Rituals and feasts by Birute. Imbrasiene.
Luxembourg: A gastronomic expedition by Georges Hausemer
Malta: Continuity in change by Kenneth Gambin
Moldova : Ritual breads through the seasons by Varvara Buzila? and Teodorina Bâzgu
Monaco: A rich culinary heritage by Françoise Gamerdinger and René Novella
Netherlands: Twenty-two minutes at the table by Bert Natter
Norway: Between innovation and tradition by Henry Notaker
Poland: Cuisine, culture and variety on the Wisla river by Kazimierz Krzysztofek
Portugal : A dialogue of cultures by Ana Pessoa e Costa
Romania: Discoveries and delights by the House of Guides and Ministry of Culture and Religious Affairs
Russian Federation: Rediscovering classics, enjoying diversity by Alexandra Grigorieva
Serbia and Montenegro: A culinary quilt by Vesna Bizi´c-Omc?ikus
Slovak Republic: The character of Slovak cuisine by Rastislava Stolic?ná
Slovenia: The festive table by Janez Bogataj
Spain: Agape and conviviality at the table by Diego Valverde Villena
Sweden: From crispbread to ciabatta by Richard Tellström
“The former Yugoslav Republic of Macedonia”: A new regime of nutrition by Dusan Matic
Turkey: The tastes of a splendid herita
Preface
Introduction - Food: identity and diversity by Fabio Parasecoli
Country essays--
Armenia: Insights into traditional food culture by Svetlana Haik Poghosyan
Austria: Contemporary art and the essence of eating by Rainer Metzger
Azerbaijan: A cuisine in harmony by Tahir I. Amiraslanov
Belgium: Endives, Brussels sprouts and other innovations by Marc Jacobs and Jean Fraikin
Bosnia and Herzegovina: The mouth is small but it can swallow a mountain by Nenad Tanovi´c
Bulgaria: Golden fruits from the orchards by Rayna Gavrilova
Croatia: From myth to authenticity by Veljko Barbieri
Cyprus: Culinary traditions throughout the year by Savvas Sakkadas
Denmark: Nation-building and cuisine by Else-Marie Boyhus
Estonia: Pleasures of the palate by Maire Suitsu
Finland : Continuity and change by Johanna Mäkelä
France: French gastronomy, French gastronomies by Jean-Pierre Poulain
Georgia: Foodways in rapid transition by Mary Ellen Chatwin and Zaal Kikodze
Germany: Sauerkraut, beer and so much more by Gunther Hirschfelder and Gesa U. Schönberger
Greece: A well-tempered culinary experience by Eleonora Skouteri-Didaskalou and Evie Voutsina
Hungary: The komatál: symbol of friendship and affection by Zsuzsanna Tátrai
Iceland: The creative fight for survival by Örn D. Jónsson
Ireland: Simplicity and integration, continuity and change by Regina Sexton
Italy : Food in Italian cinema by Viviana Lapertosa
Latvia: Old customs and contemporary habits by Ieva Pi-gozne-Brinkmane
Lithuania: Rituals and feasts by Birute. Imbrasiene.
Luxembourg: A gastronomic expedition by Georges Hausemer
Malta: Continuity in change by Kenneth Gambin
Moldova : Ritual breads through the seasons by Varvara Buzila? and Teodorina Bâzgu
Monaco: A rich culinary heritage by Françoise Gamerdinger and René Novella
Netherlands: Twenty-two minutes at the table by Bert Natter
Norway: Between innovation and tradition by Henry Notaker
Poland: Cuisine, culture and variety on the Wisla river by Kazimierz Krzysztofek
Portugal : A dialogue of cultures by Ana Pessoa e Costa
Romania: Discoveries and delights by the House of Guides and Ministry of Culture and Religious Affairs
Russian Federation: Rediscovering classics, enjoying diversity by Alexandra Grigorieva
Serbia and Montenegro: A culinary quilt by Vesna Bizi´c-Omc?ikus
Slovak Republic: The character of Slovak cuisine by Rastislava Stolic?ná
Slovenia: The festive table by Janez Bogataj
Spain: Agape and conviviality at the table by Diego Valverde Villena
Sweden: From crispbread to ciabatta by Richard Tellström
“The former Yugoslav Republic of Macedonia”: A new regime of nutrition by Dusan Matic
Turkey: The tastes of a splendid herita
