The Resource Typicality in history : tradition, innovation and terroir = La typicité dans l'histoire : tradition, innovation et terroir, Giovanni Ceccarelli, Alberto Grandi & Stefano Magagnoli (eds./dir.)

Typicality in history : tradition, innovation and terroir = La typicité dans l'histoire : tradition, innovation et terroir, Giovanni Ceccarelli, Alberto Grandi & Stefano Magagnoli (eds./dir.)

Label
Typicality in history : tradition, innovation and terroir = La typicité dans l'histoire : tradition, innovation et terroir
Title
Typicality in history
Title remainder
tradition, innovation and terroir = La typicité dans l'histoire : tradition, innovation et terroir
Statement of responsibility
Giovanni Ceccarelli, Alberto Grandi & Stefano Magagnoli (eds./dir.)
Title variation
Typicité dans l'histoire
Contributor
Editor
Subject
Genre
Language
eng
Summary
Typical food is an in-vogue topic, embodying issues such as current trends in food globalization and European Union policies on agriculture and trade. It is, however, striking how little is known about its history. This book, inspired by the conference La tipicita nella storia: tradizione, innovazione, territorio, held in Parma and Langhirano in 2010, is an attempt to fill this gap. It includes essays by historians, sociologists, economists and experts in the food industry, who cover a wide range of products (wine, cheese, chocolate, cider), across a broad geographic scope (from France to Cost
Cataloging source
IDEBK
Dewey number
394.1/2
Index
no index present
LC call number
GT2853.E8
LC item number
T96 2013eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
European food issues = L'Europe alimentaire
Series volume
no. 4
Label
Typicality in history : tradition, innovation and terroir = La typicité dans l'histoire : tradition, innovation et terroir, Giovanni Ceccarelli, Alberto Grandi & Stefano Magagnoli (eds./dir.)
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Cover; Contents; Acknowledgments; Typicality in History. Tracing a Basic Definition -- 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 -- Madeleine Ferrières; The Contents of Typical Food Products: Tradition, Myth, Memory. Some Notes on Nostalgia Marketing -- Maura Franchi; The Avatar: An Economic History Paradigm for Typical Products -- Giovanni Ceccarelli, Alberto Grandi, Stefano Magagnoli
  • Costa Rica Between Trademarks and Geographical Indications. A Case Study in the Development of Typicality -- Fabio Parasecoli"Walser's pride": A Mountain Cheese as Part of Regional Identity and Regional Development Strategies in the Biosphere Reserve Großes Walsertal -- Austria -- Stefan Kah, Norbert Weixlbaumer; Produits typiques alpins, écomusées et marketing territorial comme stratégies de distinction et de survie -- Cristina Grasseni; Appellations d'origine conseillées. Histoire des conseillers agricoles et des produits typiquement savoyards (1950-1985) -- Sylvain Brunier, Hakim Bourfouka
  • L'Italie, la France et les fromages "typiques" (1950-2009). Aux origines d'une politique étrangère européenne? -- David BuriganaDefining Good and Bad Products. The Building of Scientific Consensus on the Purity of Cider in Spain from the End of the XIXth Century to the First Decade of the XXth Century -- Gloria Sanz Lafuente; PART III. TYPICAL PRODUCTS, TERROIR AND TOURISM / TROISIÈME PARTIE. PRODUITS TYPIQUES, TERROIR ET TOURISME; The Strategic Building of Typicality. Learning from the Comparative History of Three French Sparkling Vineyards -- Christian Barrère
  • The Building of Typicality as Food Pattern (Italy, XIVth -XVIth Centuries) -- Laura ProsperiLa construction des "spécialités" culinaires du Sud-Ouest de la France (XVIIIe -XIXe siècles) -- Philippe Meyzie; Imagining Identities. Women's Magazines and the Invention of Culinary Traditions in Flanders (1945-1970) -- Anneke Geyzen; Typical Food in Norway. A Developer of History and Tradition -- Virginie Amilien; The Swiss Milk Chocolate. A Typical Image for an Atypical Product -- Régis Huguenin; PART II. TYPICALITY AND INSTITUTIONS / DEUXIÈME PARTIE. TYPICITÉ ET INSTITUTIONS
  • The Geography of Quality Wine in United Italy. Areas and Producers -- Simone KovatzThe Long Struggle for the Chianti Denomination. Quality versus Quantity -- Luca Mocarelli; Des vins de coupage aux étiquettes à succès. Typicité et culture œnologique dans le développement territorial des Pouilles (Puglie) -- Ezio Ritrovato; Tourism and Typicality in Italy, 1980-2010 -- Annunziata Berrino; Produits régionaux et développement territorial. Reggio Emilia au XIX e siècle -- Marie-Lucie Rossi
Control code
ocn860923151
Dimensions
unknown
Extent
1 online resource (476 pages)
File format
unknown
Form of item
online
Isbn
9783035263282
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Quality assurance targets
not applicable
http://library.link/vocab/recordID
.b3026988x
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)860923151
  • pebcs1299991823

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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