European Empires on a Plate

1. Introduction 2. Exoticism in Italian cuisine: travel and science in the late eighteenth and nineteenth centuries 3. When the tropics came North: How exotic fruits conquered Finnish plates in the time of empires 4. A multicultural history of Hungarian confectionery in 19th-century Habsburg central Europe 5. The twofold path of the last European empire: How Italy reacted to globalization and new alcohol-related trends 6. Grimod de La Reyniere's empire of taste: Gastronomic judgement and taste under the First French Empire (1804-1815) 7. Russian character of the Siberian pelmeni: Imaginary remapping of empire in Russian and Soviet cuisine 8. In the shadow of the Eastern Empire? Soviet-Czech relationships in gastronomy from 1945 to 1970 9. Catering to Empire's Taste: An historical analysis of the colonial hybrid cuisine in Malaysia 10. The adaptable, hardworking and creative US women and the lazy, hypocrites and dirty cooks: Cuba between the Spanish and the US empires (1880s-1910s) 11. Congolese culinary traces in Belgium between 1885 and 1940 12. For a plate of couscous: Food narratives, in-between spaces and ethnic identities in the Italian colony of Libya 13. Eating the empire: The gloom of colonialism, racism and sexism in food advertising in Italy, 1930s to 1970s 14. Menus in political banquets: French gastronomy and Brazilian food (1889-1930) 15. Art and Anthropophagy: Postcolonial Reinterpretations of Cannibalism in Modern and Contemporary Brazilian Art