Edible Identities: Food as Cultural Heritage
Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.
Mnenja - Napišite recenzijo
Na običajnih mestih nismo našli nobenih recenzij.
Terroir in D C ? Inventing Food Traditions for the Nations
Heirloom Vegetables and Culinary Heritage
Demystifying the Sameness
Caldo De Piedra and Claiming PreHispanic Cuisine as Cultural
The Myth of Salamander
How UNESCOs List of Intangible
Catalan Cuisine and Barcelonas
French Chocolate as Intangible Cultural Heritage
Local and Global Tensions
Druge izdaje - Prikaži vse
Accessed African American agricultural Anthropology artisanal authentic Barcelona Bitto bread Brulotte Cagliari caldo de piedra Camembert Catalan cuisine cheese cheesemaking chefs chocolatiers city’s consumers consumption cooking corn cosmopolitan Counihan craft culinary heritage dish diversity drug Ecomuseum economic ethnic European farmers foodways French cuisine gastronomic meal German Giovine global Grasseni hallucinogenic heritage cuisine heritage food Heritage List identity immigrants important indigenous ingredients Intangible Cultural Heritage Intangible Heritage invented Italian Italy ky yasai Kyoto List of Intangible llama meat maize market halls Mediterranean diet Mexican cuisine Mexico Michoacán nomination Oaxaca Ogorevc Online Padre Pio particular pasta patrimony Pietrelcina political practices Prefecture production promote recipes regional restaurants revitalization Routledge salamander brandy Slovenia Slovenian Slow Food social society soul food Strachitunt Taleggio taste terroir tortillas tourism traditional UNESCO University Press urban Val Taleggio Vanguardia varieties vegetables Washington World Heritage York