Food Heritage and Nationalism in Europe

Abstract

This introductory chapter focuses on the construction of food as heritage, and on the powerful entanglements of food, heritage and nationalism of the 19th and 20th centuries. Drawing on the rich, interdisciplinary, global scholarship of the last twenty years, it provides a broad European picture. It covers the recent food wars, the uses and misuses of food in banal nationalism, as well as its abuses in the mixophobic nationalism by European populist movements. Food nationalism has been marked by ethnicity and is highly gendered. Women wrote cookery books which provided an all-pervasive approach, widely upheld by middle-class families, leading to national styles of cooking. Yet writing about national cooking tended to be based on the invented traditions of an unreflective nationalism, failing to acknowledge the long entangled history of exchanges and transfers in food and the way it was cooked. The Columbian exchange was but one of many instances of translation, connection and hybridization. Empires, migrations, diasporas and exiles, as well as globalization brought not only new produce but also new ideas of cookery reshaping ways of cooking and eating all over Europe and beyond ; This is the introductory chapter to the book Food Heritage and Nationalism in Europe edited by Ilaria Porciani. This book is a result of the European Union- funded Horizon 2020 research project CoHERE (Critical Heritages: performing and representing identities in Europe). CoHERE received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement no. 693289.