![]() ![]() However, for a long time, Italian restaurants have not only been run by Italians but also by other migrants, although one would expect that the padrone of a high-class Italian restaurant would be of Italian descent. In addition, they hide differences and thus also the diets of migrants, who maintain their eating habits longer than other elements of their lifestyle. ![]() 10 Figures on consumption, however, are generally average they do not say anything on how the foodstuffs bought are prepared. 9 In practice, Italian restaurants exist everywhere. ![]() It will try to show that, even over time and despite certain differences, the pattern of reception retained considerable similarities.Ĭertainly, there is strong evidence that eating habits in Europe have becoming increasingly similar. The following attempts to trace the outlines of the career of Italian cuisine in Europe and explore the reasons for its great success. This is not simply a change in "taste" or a product of globalisation but rather a phenomenon that goes back to a whole bundle of factors that are intertwined with one another in many ways. 8 Besides this, a new interest in Mediterranean and, in particular, Italian cuisine has emerged motivated by health concerns and the view of Italian cooking as the embodiment of a diet rich in fish, fruit and vegetables that is low in meat and animal fats. 7 The existing studies of different national cuisines have repeatedly emphasised the central role played by stereotypes for both the construction of one's own and the perception of the other's cuisine. However, what does it mean when the currently most famous British chef, Jamie Oliver (born 1975), avowedly orientates towards above all the Mediterranean, Italian cuisine and seeks to spread this with missionary zeal, 4 when a booklet with the best recipes of Scottish pubs and teahouses contains instructions for "tagliatelle with sun dried tomatoes, leeks and white wine", 5 and when an American cookbook for European readers tries to sell "macaroni and cheese" as a classic American dish? 6 This phenomenon of Italianisation, which is also evident in Germany, Switzerland, Belgium and the Netherlands, is striking and therefore has drawn considerable interest in food research, particularly in connection with the examination of the nation state, migration and globalisation. 2 Therefore, in studying eating habits, anthropologists such as Lévi-Strauss and Mary Douglas (1921–2007) have concentrated on revealing these structures and describing the set of rules that determine them. Claude Lévi-Strauss (1908–2009), therefore, describes the cuisine of a society as a language, which helps translate and depict social structures. From it are derived the rules which the members of a particular culture use for the production, preparation and consumption of foodstuffs. 1 Culinary systems contain criteria for differentiation, ordering and classification of the lebenswelt and the fixation of the place, which the individual has in the world. Food, in particular, reveals how closely nature and culture are intertwined. Quelle: Beschwerde des Magistrats Frankfurt a.O.Įxpulsion of the Muslims from the Balkansįor a long time, there has been a consensus in anthropology and other academic disciplines that eating and drinking are central elements of human identity. "Heimkehr"? "Volksdeutsche fremder Staatsangehörigkeit" Reformierte Konfessionsmigration: Waldenser Bevölkerungstheorie und Konfessionsmigration ![]()
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