Edible identities : food as cultural heritage /

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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,...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Brulotte, Ronda L. (Editor ), Di Giovine, Michael A. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Farnham, Surrey ; Burlington, VT : Ashgate, 2014.
Colección:Heritage, culture, and identity.
Temas:
Food habits.
Habitudes alimentaires.
POLITICAL SCIENCE > Public Policy > Cultural Policy.
SOCIAL SCIENCE > Anthropology > Cultural.
SOCIAL SCIENCE > Popular Culture.
Food habits
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (xiii, 237 pages)
Bibliografía:Includes bibliographical references and index.
ISBN:9781409442646
1409442640
1317145992
9781317145998
1317145984
9781317145981

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