Edible Identities: Food as Cultural Heritage
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A01=Ronda L. Brulotte
African American Foodways
Alvin. Starkman
Author_Ronda L. Brulotte
Bread Registry
Carole Counihan
Category=JBCC4
Category=JHMC
Clare A. Sammells
Cristina Grasseni
cross-cultural food heritage analysis
Culinary Heritage
culinary traditions research
Di Giovine
eq_bestseller
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Erick Castellanos
food anthropology
French Chocolate
gastronomic identity formation
Gastronomic Meal
German Bakers
German Bread
Greg de St. Maurice
Haute Traditional Cuisines
Heather Paxson
Heritage Cuisines
Ich Convention
intangible
Intangible Cultural Heritage
Intangible Cultural Heritage List
Intangible Heritage
intangible heritage studies
Jose Luis Oyn Banales
Josep-Maria Garcia-Fuentes
Llama Meat
Manel Guardia Bassols
Market Halls
Mediterranean Diet
Michael A. Di Giovine
Miha Kozorog
Psyche Williams-Forson
Regina F. Bendix
regional food practices
Sarah Bergstresser
Slow Food
Slow Food Presidia
Susan Terrio
UNESCO 2010a
UNESCO food designation
UNESCO Intangible Heritage
UNESCO Nomination
UNESCO's Intangible Cultural Heritage
UNESCO's List
UNESCO’s Intangible Cultural Heritage
UNESCO’s List
Warren Belasco
Young Man
Product details
- ISBN 9781138634947
- Weight: 390g
- Dimensions: 156 x 234mm
- Publication Date: 02 Dec 2016
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
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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.
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.
