A Taste of Progress

Preface; Introduction, Nelleke Teughels; World's fairs in perspectives. The aggregation of modern times and spaces at the beginning of the 20th century (Ghent 1913), Wouter Van Acker and Christophe Verbruggen. Part I Culinary Nation-building: Gastronomy at the Exposition internationale des arts et techniques dans la vie moderne, Paris 1937, Alain Drouard; Discovering Latin American food at world's fairs, Jeffrey M. Pilcher; Food exhibitions as places of national representation and international exchange: the international exhibitions of culinary art in Frankfurt/Main (1900-1911), Eva Coydon; Cheap and nutritious domestic food for all: the first food fair in Finland, 1926, Kaija Rautavirta and Antti Ahlstroem; Rome 1911: the 'living-table', a picture of the young Italian nation, Margherita d'Ayala Valva; We're good enough to host the world! Czech and Slovak cuisine at world fairs in 1958, 1967, and 1970, Martin Franc. Part II National Appropriation: 'Belgian waffles' made in the USA. World's fairs and the exploitation of national adjectives for food, Marc Jacobs in collaboration with Alan Govenar; Food at the 1910 Brussels Exhibition: spaces of consumption and the articulation of national identity, Nelleke Teughels; Constructing Roquefort cheese at universal exhibitions, 1851-1914, Sylvie Vabre. Part III Culinary Encounters: Food, Identity and Cultural Mediation: Sensing the colonies at the 1889 and 1900 Universal Exhibitions, Van Troi Tran; Food and drink at the 1939 World's Fair: national rivalry and Irish aspiration, Bryce Evans; Joining the civilized world: Europe's northern periphery meets American food culture at world fairs, Ritva Kylli. Part IV Catering to the World: Foreign hospitality workers at the 1910 Brussels World and International Exhibition, Patricia Van den Eeckhout; Catering for millions: the British Empire Exhibition, 1924-25 and the Festival of Britain, 1951, Derek J. Oddy; How like England we can be: feeding and accommodating visitors to the international exhibitions in the British colonies of Australia in the 19th century, Diana Noyce; Conclusion: the multiple, wide-ranging and complex facets of food at large exhibitions, Peter Scholliers and Nelleke Teughels. Index.