Edible Identities : (Record no. 38369)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04071nam a22004813i 4500 |
| 001 - CONTROL NUMBER | |
| control field | EBC1746960 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240729122919.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240724s2014 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781409442646 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781409442639 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (MiAaPQ)EBC1746960 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (Au-PeEL)EBL1746960 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (CaPaEBR)ebr10897244 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (CaONFJC)MIL919086 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)889646660 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MiAaPQ |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | MiAaPQ |
| Modifying agency | MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | GT2850 -- .B78 2014eb |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 306.4 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Brulotte, Ronda L. |
| 245 10 - TITLE STATEMENT | |
| Title | Edible Identities : |
| Remainder of title | Food As Cultural Heritage. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Oxford : |
| Name of producer, publisher, distributor, manufacturer | Taylor & Francis Group, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2014. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2014. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (252 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Heritage, Culture and Identity Series |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- List of Figures -- Dedication -- Notes on Contributors -- Introduction: Food and Foodways as Cultural Heritage -- 1 Re-Inventing a Tradition of Invention: Entrepreneurialism as Heritage in American Artisan Cheesemaking -- 2 Terroir in D.C.? Inventing Food Traditions for the Nation's Capital -- 3 Of Cheese and Ecomuseums: Food as Cultural Heritage in the Northern Italian Alps -- 4 Edible Authenticities: Heirloom Vegetables and Culinary Heritage in Kyoto, Japan -- 5 The Everyday as Extraordinary: Revitalization, Religion, and the Elevation of Cucina Casareccia to Heritage Cuisine in Pietrelcina, Italy -- 6 Take the Chicken Out of the Box: Demystifying the Sameness of African American Culinary Heritage in the U.S. -- 7 Caldo De Piedra and Claiming Pre-Hispanic Cuisine as Cultural Heritage -- 8 Hallucinating the Slovenian Way: The Myth of Salamander Brandy, an Indigenous Slovenian Psychedelic Drug -- 9 Haute Traditional Cuisines: How UNESCO's List of Intangible Heritage Links the Cosmopolitan to the Local -- 10 Reinventing Edible Identities: Catalan Cuisine and Barcelona's Market Halls -- 11 French Chocolate as Intangible Cultural Heritage -- 12 Daily Bread, Global Distinction? The German Bakers' Craft and Cultural Value-Enhancement Regimes -- 13 The Mexican and Transnational Lives of Corn: Technological, Political, Edible Object -- 14 Cultural Heritage in Food Activism: Local and Global Tensions -- Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | 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. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food habits. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Giovine, Michael A. Di. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Brulotte, Ronda L. |
| Title | Edible Identities: Food As Cultural Heritage |
| Place, publisher, and date of publication | Oxford : Taylor & Francis Group,c2014 |
| International Standard Book Number | 9781409442639 |
| 797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
| Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Heritage, Culture and Identity Series |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=1746960">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=1746960</a> |
| Public note | Click to View |
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