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Google圖書搜尋
Typicality in History La typicité dans lhistoire : Tradition, Innovation, and Terroir Tradition, innovation et terroir
Giovanni Ceccarelli
Alberto Grandi
Stefano Magagnoli
出版
Lang, Peter Brüssel
, 2013
ISBN
2875740075
9782875740076
URL
http://books.google.com.hk/books?id=SvAozQEACAAJ&hl=&source=gbs_api
註釋
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.
