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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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Brulotte, Ronda L. (Éditeur intellectuel), Di Giovine, Michael A. (Éditeur intellectuel)
Format: Électronique eBook
Langue:Inglés
Publié: Farnham, Surrey ; Burlington, VT : Ashgate, 2014.
Collection:Heritage, culture, and identity.
Sujets:
Food habits.
Habitudes alimentaires.
POLITICAL SCIENCE > Public Policy > Cultural Policy.
SOCIAL SCIENCE > Anthropology > Cultural.
SOCIAL SCIENCE > Popular Culture.
Food habits
Accès en ligne:Texto completo
Table des matières:
  • 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?
  • 13 The Mexican and Transnational Lives of Corn14 Cultural Heritage in Food Activism; Index.

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