Edible Identities: Food as Cultural Heritage

Sprednja platnica
Ronda L. Brulotte, Michael A. Di Giovine
Routledge, 29. apr. 2016 - 252 strani
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.


Food and Foodways as Cultural Heritage
Entrepreneurialism as Heritage in American Artisan Cheesemaking
2 Terroir in DC? Inventing Food Traditions for the Nations Capital
Food as Cultural Heritage in the Northern Italian Alps
Heirloom Vegetables and Culinary Heritage in Kyoto Japan
Revitalization Religion and the Elevation of Cucina Casareccia to Heritage Cuisine in Pietrelcina Italy
Demystifying the Sameness of African American Culinary Heritage in the US
7 Caldo De Piedra and Claiming PreHispanic Cuisine as Cultural Heritage
How UNESCOs List of Intangible Heritage Links the Cosmopolitan to the Local
Catalan Cuisine and Barcelonas Market Halls
11 French Chocolate as Intangible Cultural Heritage
12 Daily Bread Global Distinction? The German Bakers Craft and Cultural ValueEnhancement Regimes
Technological Political Edible Object
Local and Global Tensions
Avtorske pravice

The Myth of Salamander Brandy an Indigenous Slovenian Psychedelic Drug

Druge izdaje - Prikaži vse

Pogosti izrazi in povedi

O avtorju (2016)

Ronda L. Brulotte is Assistant Professor of Anthropology and faculty affiliate with the Latin American and Iberian Institute at the University of New Mexico. Michael A. Di Giovine is an Assistant Professor of Anthropology at West Chester University of Pennsylvania, and Honorary Fellow at the University of Wisconsin-Madison. He is also a member of the American Anthropological Association's Task Force on Cultural Heritage.

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