Edible Identities: Food as Cultural HeritageCollege of Arts & Sciences Faculty Books
DescriptionIn 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.
Citation InformationRhonda L. Brulotte and Michael A. Di Giovine. Edible Identities: Food as Cultural Heritage. Farnham, UK(2014)
Available at: http://works.bepress.com/michael-digiovine/4/