Typicality in History / La typicité dans l’histoire - Tradition, Innovation, and Terroir / Tradition, innovation et terroir.pdf

Typicality in History / La typicité dans l’histoire - Tradition, Innovation, and Terroir / Tradition, innovation et terroir PDF

Giovanni Ceccarelli

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 tipicità 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 Costa Rica and Norway) and time frame (from the Middle Ages to the present day). Besides the crucial issue of when and why the link between food and place of origin emerged, the contributors look at interactions between physical terroir and human savoir-faire and also between industrial innovation and traditional skills. Typicality is usually considered as a bottom-up process but the role of institutional protection is also examined. Designation of origin can be seen as a qualitative safeguard for food production, yet its influence on consumers choices is emphasized as well. In its approach, this multi-faceted book questions the oversimplified idea of typicality arising from a vaguely defined traditional food heritage. In 2010, the editors of this book founded the Food Lab, a research laboratory on food history based in the Department of Economics at the University of Parma. This book contains articles in English and French.

Typicality in History. Tradition, Innovation, and Terroir La typicité dans l’histoire. Tradition, innovation et terroir, Peter Lang, Bruxelles, 2013 [co-edited, with Alberto Grandi e Stefano Magagnoli]. Un mercato del rischio. Assicurare e farsi assicurare nella Firenze rinascimentale, Marsilio, Venezia, 2012.

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Typicality in History / La typicité dans l’histoire - Tradition, Innovation, and Terroir / Tradition, innovation et terroir.pdf

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Notes actuelles

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Sofya Voigtuh

Appellations d'origine conseillées. Histoire des ...

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Mattio Müllers

1 Mar 2016 ... KEYWORDS: identity-based foods; terroir; territorial anchorage; local ... bution, all resulting from the adoption of innovations in in- ... the local production of a typical food product (Casabian- ... Depending upon their historical tradition and degree ... “empreinte” de l'histoire: le cas de Grasse et de la Ciotat.

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Noels Schulzen

5 Jan 2019 ... 5 Il suffit de penser à l'histoire de l'éco-monstre appelé "Punta ... exigent la préservation d'un terroir (vin de Bellet, huile de Nice, blettes de Nice) (Fig. ... rique et archéologiques) au patrimoine immatériel (traditions, us et coutumes, langues, danses, ... Après l'innovation des navires conventionnels po-. Our wine's history has been as turbulent as the river which ... L'histoire de notre vin est aussi tumultueuse ... ancestral skills and combining tradition with innovation. ... C'est un terroir d'exception et de légende, ... typique. tReSPOuX RASSIelS Vignobles de coteaux. église d'origine Romane. ... heritage, their typical villages,.

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Jason Leghmann

Full text of "Dispensa Lez. 6 L'invenzione Della ...

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Jessica Kolhmann

Typicality in History / La typicite dans l'histoire ... Typicality in History / La typicite dans l'histoire: Tradition, Innovation, and Terroir / Tradition, innovation et terroir L'Europe alimentaria/L'Europa alimentare: Amazon.es: Giovanni Ceccarelli, Alberto Grandi, Stefano Magagnoli: Libros en idiomas extranjeros