Edible Identities: Food as Cultural HeritageRonda 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. |
Iz vsebine knjige
Zadetki 1–5 od 35
Stran xii
... diversity of travel, crafts and culinary publications. His areas of specific interest in Oaxaca lie with its culinary heritage, fermented and distilled beverages, and sustainable living models. He consults to academics working in Oaxaca ...
... diversity of travel, crafts and culinary publications. His areas of specific interest in Oaxaca lie with its culinary heritage, fermented and distilled beverages, and sustainable living models. He consults to academics working in Oaxaca ...
Stran 1
... diversity of cultural forms and practices are often loath to speak of universalities. However, along with sex and death (and perhaps taxes, as the old adage goes), the production, elaboration, and consumption of food may very well be ...
... diversity of cultural forms and practices are often loath to speak of universalities. However, along with sex and death (and perhaps taxes, as the old adage goes), the production, elaboration, and consumption of food may very well be ...
Stran 2
... diversity. In all of these cases, it is clear that heritage imparts particular value claims on people, their histories, social structures, and traditions. It is also able to contain and embody the memories of people and places, across ...
... diversity. In all of these cases, it is clear that heritage imparts particular value claims on people, their histories, social structures, and traditions. It is also able to contain and embody the memories of people and places, across ...
Stran 3
... diverse ethnic groups within their societies (Asad 1993). But we can also extend this notion more broadly to the ... diversity” emphasize that the one commonality all cultures possess is difference (Di Giovine 2009a: 119–44); it also ...
... diverse ethnic groups within their societies (Asad 1993). But we can also extend this notion more broadly to the ... diversity” emphasize that the one commonality all cultures possess is difference (Di Giovine 2009a: 119–44); it also ...
Stran 8
... diverse groups migrate and come into contact with one another, often through colonial encounters (see for example Mintz 1986, Dietler 2010). Yet when conceptualized as cultural heritage, food also has the tendency to adapt and ...
... diverse groups migrate and come into contact with one another, often through colonial encounters (see for example Mintz 1986, Dietler 2010). Yet when conceptualized as cultural heritage, food also has the tendency to adapt and ...
Vsebina
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 |
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 |
The Myth of Salamander Brandy an Indigenous Slovenian Psychedelic Drug | 125 |
Druge izdaje - Prikaži vse
Edible Identities: Food as Cultural Heritage Dr Michael A Di Giovine,Ms Ronda L Brulotte Omejen predogled - 2014 |
Edible Identities: Food as Cultural Heritage Ronda L. Brulotte,Michael A. Di Giovine Omejen predogled - 2016 |
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