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

Giovanni Ceccarelli teaches the history of globalization at the University of Parma. He has combined his research interests in late medieval trade and food history, and focuses in particular on the use of a product’s origins as a marketing technique in early modern Europe.
Alberto Grandi is Associate Professor of Economic History at the University of Parma. He has previously worked on guilds in early modern Europe and regional development in twentieth-century Italy. These two lines of research have found a synthesis in food history, with specific reference to the emergence of typical products and designations of origin.
Stefano Magagnoli teaches the history of European integration at the University of Parma. His research concerns the interaction between institutions and economic growth during the twentieth century. In particular, he is interested in how food traditions have been reinvented and used to support local development.