The taste of Europe. Anthropological study of the culture of nutrition

In the focus of the attention of a creative team, uniting employees of the Center for European Studies of the Institute of Ethnology and Anthropology named after N. N. Miklukho Maclaya RAS, Department of Europeanism of the Museum of Anthropology and Ethnography named after Peter the Great (Kunstkamera) RAS, as well as several invited scientists, is a wide range of problems associated with the culture of nutrition and food practices of Europeans. A study performed from the standpoint of social anthropology is built on field materials of authors, archival and other sources. When studying the sociocultural role of European foods, the emphasis is on the following issues: alimentary practices and origins of tradition, food and identity, a power system and sociality, kitchen and gender, food as a symbol and political instrument, taste in cultures, national cuisine and authentic recipes, meals, a meal, a meal etiquette and rite. The book consists of five sections divided into 16 chapters, which are distinguished by the theme of the studied plots, considered on the materials of a particular region, people or food phenomenon. The monograph is of interest to specialists and a wide range of readers