出版社：Associazione Nazionale Universitaria Antropologi Culturali (ANUAC)
摘要：This paper explores the concepts of foodscape tradition, innovation and vintage. In particular this work is focused on the case study of Sardinian sweet local production and consumption. Vintage is an emerging tendency in mass consumption, a trend clearly visible in furniture, bag, wear, and gadget production, which is gaining popularity in the foodscapes as well, connected to the “food nostalgia”. The author tries to elucidate the sweet vintage phenomena through the analysis of artifacts of different Sardinian pastry cooks, and especially the work of Roberto Murgia.
