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Within the past decade, much debate has ensued surrounding the question of whether or not food studies and culinary history constitute valid academic disciples.
How did the world of nation-states come about? What happened to the world of empires that preceded it? How did the transition take place and how inevitable was it? These may seem (and indeed are) old questions.
Reports of the death of the Mediterranean – on some accounts from pollution, on others from conceptual redundancy – have proved exaggerated. Conceptually, at least, ‘The Mediterranean’ flourishes as never before: an idea more than a sea. It seems ubiquitous on web sites and in book and journal titles as well as on conference posters, not to mention political action plans.