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

MARC

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245 0 0 |a Edible identities :  |b food as cultural heritage /  |c edited by Ronda L. Brulotte, Michael A. Di Giovine. 
264 1 |a Farnham, Surrey ;  |a Burlington, VT :  |b Ashgate,  |c 2014. 
264 4 |c Ã2014 
300 |a 1 online resource (xiii, 237 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Heritage, culture and identity 
504 |a Includes bibliographical references and index. 
588 0 |a Print version record. 
505 0 |a 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? 
505 8 |a 13 The Mexican and Transnational Lives of Corn14 Cultural Heritage in Food Activism; Index. 
520 |a 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. 
546 |a English. 
590 |a eBooks on EBSCOhost  |b EBSCO eBook Subscription Academic Collection - Worldwide 
650 0 |a Food habits. 
650 6 |a Habitudes alimentaires. 
650 7 |a POLITICAL SCIENCE  |x Public Policy  |x Cultural Policy.  |2 bisacsh 
650 7 |a SOCIAL SCIENCE  |x Anthropology  |x Cultural.  |2 bisacsh 
650 7 |a SOCIAL SCIENCE  |x Popular Culture.  |2 bisacsh 
650 7 |a Food habits  |2 fast 
700 1 |a Brulotte, Ronda L.,  |e editor. 
700 1 |a Di Giovine, Michael A.,  |e editor. 
776 0 8 |i Print version:  |a Brulotte, Ronda L.  |t Edible identities.  |d Burlington, VT : Ashgate, 2014  |z 9781409442639  |w (DLC) 2014012565  |w (OCoLC)881039071 
830 0 |a Heritage, culture, and identity. 
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