European Empires on a Plate : c. 1750–Today (Hardcover)

1. Introduction? 2. Exoticism in Italian cuisine: travel and science in the late eighteenth and nineteenth centuries? 3. When the tropics came North: How exotic fruits conquered Finnish plates in the time of empires? 4. A multicultural history of Hungarian confectionery in 19th-century Habsburg central Europe? 5. The twofold path of the last European empire: How Italy reacted to globalization and new alcohol-related trends??6. Grimod de La Reyniere’s empire of taste: Gastronomic judgement and taste under the First French Empire (1804-1815)??7. Russian character of the Siberian pelmeni:?Imaginary remapping of empire in Russian and Soviet cuisine??8. In the shadow of the Eastern Empire??Soviet?Czech relationships in gastronomy from 1945 to 1970??9. Catering to Empire’s Taste:?An historical analysis of the colonial hybrid cuisine in Malaysia??10. The adaptable, hardworking and creative US women and the lazy,?hypocrites and dirty cooks: Cuba between the Spanish and the US empires (1880s-1910s)? 11.? Congolese culinary traces in Belgium between 1885 and 1940? 12. For a plate of couscous:?Food narratives, in-between spaces and ethnic identities in the Italian colony of Libya??13. Eating the empire:?The gloom of colonialism, racism and sexism in food advertising in Italy, 1930s to 1970s??14. Menus in political banquets:?French gastronomy and Brazilian food (1889-1930)??15. Art and Anthropophagy:?Postcolonial Reinterpretations of Cannibalism in Modern and Contemporary Brazilian Art