A01=Nelleke Teughels
A01=Peter Scholliers
Age Group_Uncategorized
Age Group_Uncategorized
American Food Culture
Author_Nelleke Teughels
Author_Peter Scholliers
automatic-update
Belgian Waffles
British Empire Exhibition
brussels
Brussels Exhibition
Category1=Non-Fiction
Category=HBG
Category=HBLL
Category=HBLW
Category=HBTB
Category=HD
Category=JBCC4
Category=KCZ
Category=NHB
Category=NHTB
Category=RGC
Chicago World's Fair
Coffee Palaces
COP=United Kingdom
cuisine
culinary
Culinary Section
Czechoslovak Pavilion
Delivery_Pre-order
eq_bestseller
eq_history
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Esplanade Des Invalides
exhibition
exposition
German Waiters
grounds
Haute Cuisine
Helsingin Sanomat
Hospitality Workers
Illustrated Sydney News
international
International Exhibition
Language_English
Large International Exhibitions
national
National Cuisines
Northern Finland
PA=Temporarily unavailable
Palais De Chaillot
Price_€100 and above
PS=Active
softlaunch
Sydney Exhibition
universal
Universal Exhibition
Uusi Suomi
Van Den Eeckhout
world
World Exhibition
World's Fairs
Product details
- ISBN 9781472441836
- Weight: 600g
- Dimensions: 156 x 234mm
- Publication Date: 28 Oct 2015
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Nelleke Teughels is Postdoctoral Researcher in Social and Cultural Food Studies and Peter Scholliers is Professor of History and Director of Research in Social and Cultural Food Studies, both at Vrije Universiteit Brussel, Belgium.
