Chapter 2 - Western food cultures and traditions

Abstract

The history of Western European cuisines goes back many centuries and their evolution has to be considered as a consequence of different complex cultural processes. Especially since the 20th century the transformation of culinary systems has increased its dynamic. With special regard to heritage, identity and tradition, central developments of food cultures from the ancient Roman period to present-day contexts must be traced, if one wants to explain the genesis of Western food cultures. The chapter intends to give an overview of the main relevant issues involved, such as early standardization processes in ancient Rome, the professionalization of food production in the Middle Ages, the introduction of new food stuffs from overseas during Early Modern Era and industrialization, the proliferation of national identity politics through what counts as national cuisines as well as current tendencies of increasing social segmentation.