Cartografia gastronomica: piatti tipici e produzioni agricole in Europa fra XIX e XX secolo

Since 1809, thanks to the remarkable Carte gastronomique French publication - kitcard of Carles-Luis Cadet's book Cours de gastronomie - an original mapping type has begun, merging mapping with food products portrayal of a specific region. Already during the nineteenth century it was possi-ble to identify interesting examples that were enriched during the twentieth century, passing from a national to a regional or even provincial scale, and indissolubly tying the territory to the food tradition.