ENGLISH

Edible identities : food as cultural heritage

By Michael A. , Brulotte , Ronda L.; Di Giovine

Book information

Publisher
Ashgate
Year
2014
ISBN
9781409442646, 1409442640
Language
english
Format
PDF
Filesize
2 MB (2204088 bytes)
Series
Heritage culture and identity.
Pages
237\252
Time added
2015-11-04 20:15:07
Food habits POLITICAL SCIENCE Public Policy Cultur

Description

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.  Read more...

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