The return of traditional food

Patricia Lysaght (ed.)

269 SEK

SKU: 978-91-7267-357-1 Category:

Description

Strongly interdisciplinary in content, the papers in this volume deal with various aspects of the return to popularity of traditional food, from the re-articulation of goat-cheese making in Jämtland, Sweden, to the reinvention of Cinnamon Bread as a commodity under the influence of tourism in Brazil. They also focus on the New Nordic Kitchen with its emphasis on fresh, seasonal, local and regional produce, and on tradition as a basis for innovation and creativity in the kitchen. The current accent on the uniqueness of place and the characteristic qualities it imparts to produce, the impact of specific EU agricultural protection schemes on perceptions of regional products and foodstuffs, the commercialisation of revitalised food traditions in different part of the world, and the role of traditional foodways in the immigrant process, are also dealt with in this volume.

Additional information

Weight 575 g
Dimensions 19 x 169 x 237 mm
Language

English

Number of pages

311

Publication year

2013

Format

Paperback

ISBN

978-91-7267-357-1

ISSN

2001-7529

Volume

1

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