Edible Identities: Food as Cultural Heritage (eBook, ePUB)

Redaktion: Brulotte, Ronda L.; Giovine, Michael A. Di

• Format: ePub

Produktbeschreibung

Bringing together cultural anthropologists, archaeologists, 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. 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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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 252
• Erscheinungstermin: 29. April 2016
• Englisch
• ISBN-13: 9781317145981
• Artikelnr.: 44991462

Autorenporträt

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.

Inhaltsangabe

Contents: Introduction: food and foodways as cultural heritage
Michael A. Di Giovine and Ronda L. Brulotte; Re-inventing a tradition of invention: entrepreneurialism as heritage in American artisan cheesemaking
Heather Paxson; Terroir in D.C.? Inventing food traditions for the nation's capital
Warren Belasco; Of cheese and ecomuseums: food as cultural heritage in the northern Italian Alps
Cristina Grasseni; Edible authenticities: heirloom vegetables and culinary heritage in Kyoto
Japan
Greg de St. Maurice; The everyday as extraordinary: revitalization
religion
and the elevation of cucina casareccia to heritage cuisine in Pietrelcina
Italy
Michael A. Di Giovine; Take the chicken out of the box: demystifying the sameness of African American culinary heritage in the U.S.
Psyche Williams-Forson; Caldo De Piedra and claiming pre-Hispanic cuisine as cultural heritage
Ronda L. Brulotte and Alvin Starkman; Hallucinating the Slovenian way: the myth of Salamander Brandy
an indigenous Slovenian psychedelic drug
Miha Kozorog; Haute traditional cuisines: how UNESCO's List of Intangible Heritage links the cosmopolitan to the local
Clare A. Sammells; Reinventing edible identities: Catalan cuisine and Barcelona's market halls
Josep-Maria Garcia-Fuentes
Manel Guàrdia Bassols and José Luis Oyón Bañales; French chocolate as intangible cultural heritage
Susan Terrio; Daily bread
global distinction? The German bakers' craft and cultural value-enhancement regimes
Regina F. Bendix; The Mexican and transnational lives of corn: technological
political
edible object
Erick Castellanos and Sarah Bergstresser; Cultural heritage in food activism: local and global tensions
Carole Counihan; Index.