UID:
almafu_9959239149902883
Format:
1 online resource (252 p.)
Edition:
1st ed.
ISBN:
1-138-63494-8
,
1-315-57878-6
,
1-317-14599-2
,
1-317-14598-4
,
1-4094-4264-0
Series Statement:
Heritage, Culture and Identity
Content:
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 'terror,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and
Note:
Description based upon print version of record.
,
Cover; Contents; List of Figures; Notes on Contributors; Introduction; 1 Re-Inventing a Tradition of Invention; 2 Terror 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 Corn 14 Cultural Heritage in Food Activism; Index
,
English
Additional Edition:
ISBN 1-322-43274-0
Additional Edition:
ISBN 1-4094-4263-2
Language:
English
Keywords:
Electronic books.
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