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Edible Identities : Food As Cultural Heritage.

By: Contributor(s): Material type: TextTextSeries: Heritage, Culture and Identity SeriesPublisher: Oxford : Taylor & Francis Group, 2014Copyright date: ©2014Edition: 1st edDescription: 1 online resource (252 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781409442646
Subject(s): Genre/Form: Additional physical formats: Print version:: Edible Identities: Food As Cultural HeritageDDC classification:
  • 306.4
LOC classification:
  • GT2850 -- .B78 2014eb
Online resources:
Contents:
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.
Summary: 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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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.

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.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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