Food, drink and identity: cooking, eating and drinking in Europe since the Middle Ages
Part 1. Overture -- Chapter 1. Meals, Food Narratives and Sentiments of Belonging in Past and Present / Peter Scholliers -- Chapter 2. Commensality and Social Morphology: An Essay of Typology / Claude Grignon -- Part 2. Class and Group Identities -- --Chapter 3. Upholding Status: The Diet of a Noble Family in Early Nineteenth-Century La Mancha / Carmen Sarasúa -- Chapter 4. Promise of More. The Rhetoric of (Food) Consumption in a Society Searching for Itself: West Germany in the 1950s / Michael Wildt --Chapter 5. Identification Process at Work: Virtues of the Italian Working-Class Diet in the First Half of the Twentieth Century / Paolo Sorcinelli -- Chapter 6. A Bourgeois Good? Sugar, Norms of Consumption and the Labouring Classes in Nineteenth-Century France / Martin Bruegel -- Chapter 7. Old People, Alcohol and Identity in Europe, 1300-1700 / A. Lynn Martin -- Part 3. National Identities -- Chapter 8. The National Nutrition Exhibition: A New Nutritional Narrative in Norway in the 1930s / Inger Johanne Lynge1 -- Chapter 9. Wine, Champagne and the Making of French Identity in the Belle Epoque / Kolleen M. Guy -- Chapter 10. Reading Food Riots: Scarcity, Abundance and National Identity / Amy Bentley -- Chapter 11. French Bread and Algerian Wine: Conflicting Identities in French Algeria / Willy Jansen -- Index.