CORDIS Project
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This project examines historical food trends in the Italian-German region from the 13th to 17th centuries, focusing on how trade introduced new foods like pasta, saffron, and Malvasia wine. It aims to create a socio-cultural food history that reflects the transition of culinary practices over time.
Using the term “food trends” may seem to suggest a postmodern era in which people seek individuality, even in their eating habits, and new trends are emerging all the time.
This project, however, focuses on the past and aims to reveal and to identify food trends in the premodern era.
The modern concept of “food trends” allows us to use selected products and to show how certain foreign/novel foods, made available through trade, changed the taste and appearance of familiar dishes, or gave rise to…
FONDAZIONE BRUNO KESSLER
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