| Description |
1 online resource (xiii, 237 pages .) |
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text file |
| Series |
Heritage, culture and identity
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Heritage, culture, and identity.
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| Bibliography |
Includes bibliographical references and index. |
| Contents |
Cover; Contents; List of Figures; Notes on Contributors; Introduction; 1 Re-Inventing a Tradition of Invention; 2 Terroir in D.C.? Inventing Food Traditions for the Nation's Capital; 3 Of Cheese and Ecomuseums: Food as Cultural Heritage; 4 Edible Authenticities; 5 The Everyday as Extraordinary; 6 Take the Chicken Out of the Box; 7 Caldo De Piedra and Claiming Pre-Hispanic Cuisine as Cultural Heritage; 8 Hallucinating the Slovenian Way; 9 Haute Traditional Cuisines; 10 Reinventing Edible Identities; 11 French Chocolate as Intangible Cultural Heritage; 12 Daily Bread, Global Distinction? |
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13 The Mexican and Transnational Lives of Corn14 Cultural Heritage in Food Activism; 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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food habits.
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Food habits. |
| Genre/Form |
Electronic books.
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Electronic books.
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| Added Author |
Brulotte, Ronda L., editor.
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Di Giovine, Michael A., editor.
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| Other Form: |
Print version: Edible identities. 9781409442639 1409442632 (DLC) 2014012565 |
| ISBN |
9781409442646 (electronic book) |
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1409442640 (electronic book) |
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9781409442639 (hardback ; alkaline paper) |
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1409442632 (hardback ; alkaline paper) |
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