出版社：Estonian Literary Museum and Estonian Folklore Institute
摘要：Foodways is an area of research that has not always been as prosperous as it is now. It was only in the 1960s that the first dissertations on food research were defended and first syllabus courses held at universities (see Bringéus 2013). Preparing and eating food were taken as given: so basic that they did not need to be talked about, and not serious enough for academic study. By now, the picture has changed beyond recognition, as culinary culture has risen into the limelight of interdisciplinary interest. And it is not only in the academy where food-related issues are more visible than before: restaurants do not hide their preparation processes behind closed doors, whole shelves are dedicated to cookbooks and other culinary literature in bookstores, food is on people’s minds and in conversations as they take photographs of their dishes and post them on social media, organise social gatherings and select their daily food according to their special diet requirements. This collection of articles represents the interdisciplinarity in a modest way, bringing together ethnologists, folklorists, and linguists from Eastern Europe to reflect on their data connected to the history and present day of culinary habits of the region and – for comparison and etymological insight – also beyond.
