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  • Produktbild: Eating on the Move from the Eighteenth Century to the Present
  • Produktbild: Eating on the Move from the Eighteenth Century to the Present
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Eating on the Move from the Eighteenth Century to the Present

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

18.12.2024

Abbildungen

schwarz-weiss Illustrationen, Raster, schwarz-weiss, Zeichnungen, schwarz-weiss, Tabellen, schwarz-weiss

Herausgeber

Rita d’Errico + weitere

Verlag

Taylor & Francis

Seitenzahl

262

Maße (L/B/H)

22,9/15,2/1,4 cm

Gewicht

453 g

Sprache

Englisch

ISBN

978-1-03-235614-3

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

18.12.2024

Abbildungen

schwarz-weiss Illustrationen, Raster, schwarz-weiss, Zeichnungen, schwarz-weiss, Tabellen, schwarz-weiss

Herausgeber

Verlag

Taylor & Francis

Seitenzahl

262

Maße (L/B/H)

22,9/15,2/1,4 cm

Gewicht

453 g

Sprache

Englisch

ISBN

978-1-03-235614-3

EU-Ansprechpartner

Taylor & Francis Verlag GmbH
Kaufingerstraße 24
80331 München
DE
GPSR@taylorandfrancis.com

Herstelleradresse

Taylor & Francis Group
5 Howick Place
SW1P 1WG London
UK
GPSR@taylorandfrancis.com

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  • Produktbild: Eating on the Move from the Eighteenth Century to the Present
  • Produktbild: Eating on the Move from the Eighteenth Century to the Present

  • 1. Introduction: the many aspects of food and travel Part I: Eating on the train 2. Food on the move: the railway as a framework for innovation? 3. A taste of travel or a bite of home: eating on Soviet trains, 1960s–1980s Part II: Eating on the road 4. Canned dishes for travel (late 19th century – 1939): the alliance of culinary arts and industry by Raynal & Roquelaure 5. Eating on the road in the Italian economic boom: the picnic, between tradition and innovation 6. Eating at the coaching inn: the Italian Central Alps in the 19th and 20th centuries 7. The coin-operated food selling and the machine-vending industry in 20th-century Italy PART III: Out of the ordinary food mobilities 8. Nourishment, emotions, identity: food in late 19th-century Nordic polar expeditions 9. Cooking for the Russian tsar on an imperial tour: the account of the French chef Eugène Krantz 10. Feeding Italian emigrants on board steamships during the Great Migration to the Americas (1880s–1914) 11. Cooking and eating in Antarctica: the beginning of ethnographic research on the character of the cook Part IV: Travelling and imagining through food 12. Food labels on the move: the curious case of pain de Gonesse 13. Three journeys with the Chinese restaurant in Prague 14. Luxury dining on the move aboard cruise ships crossing the Mediterranean: case study of the Oceana in the 1930s Part V: Food and cultural identity on the move 15. Migrating tastes: food, identity and politics in the works of Dorota Podlaska, Dagna Jakubowska and Rirkrit Tiravanija 16. Are exotic foodways a form of eating on the move at home? Evidence from two culinary magazines in the ‘long eighties’