Edible Identities: Food as Cultural Heritage

Autor: Ronda L. Brulotte

Limbă:

Legare: Copertă tare

Editura: Taylor & Francis Ltd

Disponibilitate: În depozitul extern

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Food - its cultivation, preparation and communal consumption - has long been considered a form of cu...

Informații despre carte

Autor

Ronda L. Brulotte

Limbă

engleză

Legare

Carte - Copertă tare

Publicat

2014

Pagini

252

EAN

9781409442639

ISBN

1409442632

Enbook ID

04783255

Editura

Taylor & Francis Ltd

Greutate

604

Dimensiuni

159 x 243 x 22

Descriere completă

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.

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Edible Identities: Food as Cultural Heritage

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