National Cuisines

Alison K. Smith

in The Oxford Handbook of Food History

Published in print October 2012 | ISBN: 9780199729937
Published online November 2012 | | DOI:

Series: Oxford Handbooks

 National Cuisines

Show Summary Details


In 2005, the Council of Europe released a book celebrating the "culinary cultures of Europe." Consisting of essays, the volume describes the food of forty European nations. In his introduction, Fabio Parasecoli focuses on the created nature of national cuisines as well as the many "signifying networks [that] define the key concepts of tradition and authenticity," which play a key in constructing what is "typical." These signifiers therefore define local, regional or even national identities, and include ingredients, techniques, trade, location, time and media, all of which give rise to variations and, eventually, differences that are interpreted as national. Yet national cuisines remain a complicated part of the world of globalization (and, in the European context, of pan-European administration). Russia is one country where the broad array of influences on national cuisines is evident.

Keywords: national cuisines; Europe; Russia; food; tradition; authenticity; ingredients; trade; globalization; media

Article.  8591 words. 

Subjects: History ; World History

Full text: subscription required

How to subscribe Recommend to my Librarian

Buy this work at Oxford University Press »

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.