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Food and Culture Part 1 18/08/05 11:04 Page 9

Preface
There is nothing trivial about food. The study of culi- century, historical interactions have gained in signifi-
nary culture and its history provides an insight cance. Today, global exchanges have become the
into broad social, political and economic changes in norm, and they are boldly reflected in our food
society. This collection of essays reflects many of the culture.
important transitions through which European soci-
eties have passed, and in this sense, it is a history This volume is a kaleidoscope of essays describing
book. It is also a celebration of an enormously rich
the food of forty European nations. Each country has
part of our cultural heritage of everyday life and
approached its culinary culture in its own way, result-

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everyday culture.
ing in contributions which range from the folkloric

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to the theoretical. Taken as a whole, they reflect the
The history of a society’s food is useful in highlight-

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remarkable diversity of the European culinary
ing the interdependence, delicate balance and,

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experience.
at times, tension over efforts to safeguard cultural

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identity whilst allowing and promoting cultural diver-
I wholeheartedly invite you to join me on the “Tour

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sity. Identity is shaped by differences and its relation-
ship with otherness. So-called local cuisine and prod- d’Europe” presented in this collection, celebrating

ucts become phenomena only when exposed to new the fiftieth anniversary of the European Cultural P
products and habits. However, when closely studied, Convention.

even local recipes are often the result of cultural


exchange. With the unprecedented scale of mass Terry Davis
migration during the second half of the twentieth Secretary General of the Council of Europe

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Food and Culture Part 2 18/08/05 14:39 Page 463

Heather Hay Ffrench and VisitBritain


United Kingdom

A flavourful adventure

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Over the last fifty years the United Kingdom has demonstrations. Meanwhile, hog roasts on spits are

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rediscovered its passion for food: a renewed focus on still popular at country fairs and festivals.

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fresh, locally grown ingredients matched with a fas- Seventeenth-century coffee houses were frequented
cination for different styles of cooking, celebrity by gentlemen of leisure; in today’s versions all ages

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chefs and our heritage of regional specialities. and genders are welcome, and the language of latte

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and espresso is universal.

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The past flavours our present. The great kitchen
at Hampton Court comes to life when lavish dishes Our food and drink history is based on the fertility, or
of medieval origin are prepared in themed otherwise, of the land and the passage of invaders.

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Whisky barrels

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© Visit Britain

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