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…mehr
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 foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.
Ronda L. Brulotte is Assistant Professor of Anthropology and faculty affiliate with the Latin American and Iberian Institute at the University of New Mexico. Michael A. Di Giovine is an Assistant Professor of Anthropology at West Chester University of Pennsylvania, and Honorary Fellow at the University of Wisconsin-Madison. He is also a member of the American Anthropological Association's Task Force on Cultural Heritage.
Inhaltsangabe
Contents: Introduction: food and foodways as cultural heritage Michael A. Di Giovine and Ronda L. Brulotte; Re-inventing a tradition of invention: entrepreneurialism as heritage in American artisan cheesemaking Heather Paxson; Terroir in D.C.? Inventing food traditions for the nation's capital Warren Belasco; Of cheese and ecomuseums: food as cultural heritage in the northern Italian Alps Cristina Grasseni; Edible authenticities: heirloom vegetables and culinary heritage in Kyoto Japan Greg de St. Maurice; The everyday as extraordinary: revitalization religion and the elevation of cucina casareccia to heritage cuisine in Pietrelcina Italy Michael A. Di Giovine; Take the chicken out of the box: demystifying the sameness of African American culinary heritage in the U.S. Psyche Williams-Forson; Caldo De Piedra and claiming pre-Hispanic cuisine as cultural heritage Ronda L. Brulotte and Alvin Starkman; Hallucinating the Slovenian way: the myth of Salamander Brandy an indigenous Slovenian psychedelic drug Miha Kozorog; Haute traditional cuisines: how UNESCO's List of Intangible Heritage links the cosmopolitan to the local Clare A. Sammells; Reinventing edible identities: Catalan cuisine and Barcelona's market halls Josep-Maria Garcia-Fuentes Manel Guà rdia Bassols and José Luis Oyón Bañales; French chocolate as intangible cultural heritage Susan Terrio; Daily bread global distinction? The German bakers' craft and cultural value-enhancement regimes Regina F. Bendix; The Mexican and transnational lives of corn: technological political edible object Erick Castellanos and Sarah Bergstresser; Cultural heritage in food activism: local and global tensions Carole Counihan; Index.
Contents: Introduction: food and foodways as cultural heritage Michael A. Di Giovine and Ronda L. Brulotte; Re-inventing a tradition of invention: entrepreneurialism as heritage in American artisan cheesemaking Heather Paxson; Terroir in D.C.? Inventing food traditions for the nation's capital Warren Belasco; Of cheese and ecomuseums: food as cultural heritage in the northern Italian Alps Cristina Grasseni; Edible authenticities: heirloom vegetables and culinary heritage in Kyoto Japan Greg de St. Maurice; The everyday as extraordinary: revitalization religion and the elevation of cucina casareccia to heritage cuisine in Pietrelcina Italy Michael A. Di Giovine; Take the chicken out of the box: demystifying the sameness of African American culinary heritage in the U.S. Psyche Williams-Forson; Caldo De Piedra and claiming pre-Hispanic cuisine as cultural heritage Ronda L. Brulotte and Alvin Starkman; Hallucinating the Slovenian way: the myth of Salamander Brandy an indigenous Slovenian psychedelic drug Miha Kozorog; Haute traditional cuisines: how UNESCO's List of Intangible Heritage links the cosmopolitan to the local Clare A. Sammells; Reinventing edible identities: Catalan cuisine and Barcelona's market halls Josep-Maria Garcia-Fuentes Manel Guà rdia Bassols and José Luis Oyón Bañales; French chocolate as intangible cultural heritage Susan Terrio; Daily bread global distinction? The German bakers' craft and cultural value-enhancement regimes Regina F. Bendix; The Mexican and transnational lives of corn: technological political edible object Erick Castellanos and Sarah Bergstresser; Cultural heritage in food activism: local and global tensions Carole Counihan; Index.
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