Eating on the Move from the Eighteenth Century to the Present

About

Rita dErrico is Associate Professor of Economic History at Roma Tre University Italy. In recent years her research has been focused on agricultural history the typicity of foods and the food preservation industry. In 2016 she co-edited Cheese Manufacturing in the Twentieth Century. The Italian Experience in an International Context.Stefano Magagnoli is Full Professor of Economic History at the University of Parma Italy. His research of the last two decades focused on food history with particular reference to the invention of typicality and reputation. Recently he co-edited Réputation et marché. Produits origines et marques: perspectives historiques 2021.Peter Scholliers is Emeritus Professor of History at the Vrije Universiteit Brussel. His current interest is in the history of bread in Europe since the late 18th century. A recent publication: Pastry for the working classes (Belgium 18801914) Global Food History 8: 4 (2022). More information: https://researchportal.vub.be/en/persons/peter-scholliers.Peter J. Atkins is Emeritus Professor of Geography at the University of Durham UK. His principal interest over several decades has been food history with particular reference to perishable foodstuffs. Recently he co-edited Food History: A Feast of the Senses in Europe 1750 to the Present 2021.