Edible Identities: Food as Cultural Heritage

Ronda L. Brulotte, Michael A. Di Giovine

Routledge, 29. apr. 2016 - 252 strani

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.

Vsebina

• Food and Foodways as Cultural Heritage: 1
• Entrepreneurialism as Heritage in American Artisan Cheesemaking: 29
• 2 Terroir in DC? Inventing Food Traditions for the Nations Capital: 39
• Food as Cultural Heritage in the Northern Italian Alps: 55
• Heirloom Vegetables and Culinary Heritage in Kyoto Japan: 67
• Revitalization Religion and the Elevation of Cucina Casareccia to Heritage Cuisine in Pietrelcina Italy: 77
• Demystifying the Sameness of African American Culinary Heritage in the US: 93
• 7 Caldo De Piedra and Claiming PreHispanic Cuisine as Cultural Heritage: 109
• The Myth of Salamander Brandy an Indigenous Slovenian Psychedelic Drug: 125
• How UNESCOs List of Intangible Heritage Links the Cosmopolitan to the Local: 141
• Catalan Cuisine and Barcelonas Market Halls: 159
• 11 French Chocolate as Intangible Cultural Heritage: 175
• 12 Daily Bread Global Distinction? The German Bakers Craft and Cultural ValueEnhancement Regimes: 185
• Technological Political Edible Object: 201
• Local and Global Tensions: 219
• Index: 231

O avtorju

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.

Bibliografski podatki

• Naslov: Edible Identities: Food as Cultural Heritage; Heritage, Culture and Identity
• Uredniki: Ronda L. Brulotte, Michael A. Di Giovine
• Založnik: Routledge, 2016
• ISBN: 1317145992, 9781317145998
• Dolžina: 252 strani