Edible Identities: Food As Cultural Heritage (Heritage, Culture And Identity)

Edible Identities: Food As Cultural Heritage (Heritage, Culture And Identity)

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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.

    Binding

    Hardcover

    Creator

    Ronda L. Brulotte

    Creator

    Michael A. Di Giovine

    EAN

    9781409442639

    Edition

    New edition

    ISBN

    1409442632

    Label

    Ashgate Pub Co

    Manufacturer

    Ashgate Pub Co

    NumberOfPages

    237

    ProductGroup

    Book

    ProductTypeName

    ABIS_BOOK

    PublicationDate

    2014-09-28

    Publisher

    Ashgate Pub Co

    Studio

    Ashgate Pub Co

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