Contents: Giovanni Ceccarelli/Alberto Grandi/Stefano Magagnoli: Typicality in History. Tracing a Basic Definition - Madeleine Ferrières : Terroir : jalons pour l'histoire d'un mot - Maura Franchi: The Contents of Typical Food Products: Tradition, Myth, Memory. Some Notes on Nostalgia Marketing - Giovanni Ceccarelli/Alberto Grandi/Stefano Magagnoli: The Avatar: An Economic History Paradigm for Typical Products - Laura Prosperi: The Building of Typicality as Food Pattern (Italy, XIV th -XVI th Centuries) - Philippe Meyzie : La construction des spécialités culinaires du Sud-Ouest de la France (XVIII e -XIX e siècles) - Anneke Geyzen: Imagining Identities. Women's Magazines and the Invention of Culinary Traditions in Flanders (1945-1970) - Virginie Amilien: Typical Food in Norway. A Developer of History and Tradition - Régis Huguenin: The Swiss Milk Chocolate. A Typical Image for an Atypical Product - Fabio Parasecoli: Costa Rica Between Trademarks and Geographical Indications. A Case Study in the Development of Typicality - Stefan Kah/Norbert Weixlbaumer: Walser's pride: A Mountain Cheese as Part of Regional Identity and Regional Development Strategies in the Biosphere Reserve Großes Walsertal - Austria - Cristina Grasseni : Produits typiques alpins, écomusées et marketing territorial comme stratégies de distinction et de survie - Sylvain Brunier/Hakim Bourfouka : Appellations d'origine conseillées. Histoire des conseillers agricoles et des produits typiquement savoyards (1950-1985) - David Burigana : L'Italie, la France et les fromages typiques (1950-2009). Aux origines d'une politique étrangère européenne? - Gloria Sanz Lafuente: Defining Good and Bad Products. The Building of Scientific Consensus on the Purity of Cider in Spain from the End of the XIX th Century to the First Decade of the XX th Century - Christian Barrère: The Strategic Building of Typicality. Learning from the Comparative History of Three French Sparkling Vineyards - Simone Kovatz: The Geography of Quality Wine in United Italy. Areas and Producers - Luca Mocarelli: The Long Struggle for the Chianti Denomination. Quality versus Quantity - Ezio Ritrovato : Des vins de coupage aux étiquettes à succès. Typicité et culture oenologique dans le développement territorial des Pouilles (Puglie) - Annunziata Berrino: Tourism and Typicality in Italy, 1980-2010 - Marie-Lucie Rossi : Produits régionaux et développement territorial. Reggio Emilia au XIX e siècle - Mario Zannoni: Factors Influencing the Sensory Features of Parmigiano-Reggiano from the Renaissance to the Present Day - Giancarlo Gonizzi/Gianluigi Zenti: Beyond Business: Academia Barilla and the Defense of the Italian Way of Eating - Jean-Pierre Williot: Perspectives. Skryť popis