This book consolidates into a single volume what is known about cuisines and foodways from a heritage perspective and examines and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements.
This book consolidates into a single volume what is known about cuisines and foodways from a heritage perspective and examines and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements.
Dallen J. Timothy is Professor of Community Resources and Development, Director of the Tourism Development and Management Program and Senior Sustainability Scientist at Arizona State University. Professor Timothy is Editor of the Journal of Heritage Tourism and serves on the editorial boards of sixteen international journals. His primary research interests include cultural heritage; tourism and sustainable development; globalization processes and supranationalism; political boundaries and border issues; biodiversity and tourism impacts; religion, conflict and security; immigration and global diasporas; and peripheral region dynamics.
Inhaltsangabe
1. Introduction: Heritage Cuisines, Foodways and Culinary Traditions Dallen J. Timothy 2. The Raw, the Cooked and the Fermented: The Culinary Heritage of Foragers, Past and Present Edmund Searles 3. Cuisine, Migration, Colonialism and Diasporic Identities Warwick Frost and Jennifer Laing 4. Food, Heritage and Nationalism Gregory Ramshaw 5. Personal Heritage, Intergenerational Food and Nostalgia Dallen J. Timothy 6. Agricultural Heritage, Agritourism and Rural Livelihoods Deborah Che 7. Heirloom Products in Heritage Places: Farmers' Markets, Local Food and Food Diversity C. Michael Hall 8. Religious Heritage, Spiritual Aliment and Food for the Soul Dallen J. Timothy and Amos S. Ron 9. Iconic Cuisines, Marketing and Place Promotion Sally Everett 10. Culinary Trails Atsuko Hashimoto and David J. Telfer 11. Celebrating Heritage Foods: Culinary Festivals, Tourism and Food Production Dallen J. Timothy and Miguel Pena 12. Reflections on Slow Food: From 'Movement' to an Emerging Research Field Stephen W. Boyd 13. Conclusion: Heritage Cuisines and the Patrimony of Food Dallen J. Timothy
1. Introduction: Heritage Cuisines, Foodways and Culinary Traditions Dallen J. Timothy 2. The Raw, the Cooked and the Fermented: The Culinary Heritage of Foragers, Past and Present Edmund Searles 3. Cuisine, Migration, Colonialism and Diasporic Identities Warwick Frost and Jennifer Laing 4. Food, Heritage and Nationalism Gregory Ramshaw 5. Personal Heritage, Intergenerational Food and Nostalgia Dallen J. Timothy 6. Agricultural Heritage, Agritourism and Rural Livelihoods Deborah Che 7. Heirloom Products in Heritage Places: Farmers' Markets, Local Food and Food Diversity C. Michael Hall 8. Religious Heritage, Spiritual Aliment and Food for the Soul Dallen J. Timothy and Amos S. Ron 9. Iconic Cuisines, Marketing and Place Promotion Sally Everett 10. Culinary Trails Atsuko Hashimoto and David J. Telfer 11. Celebrating Heritage Foods: Culinary Festivals, Tourism and Food Production Dallen J. Timothy and Miguel Pena 12. Reflections on Slow Food: From 'Movement' to an Emerging Research Field Stephen W. Boyd 13. Conclusion: Heritage Cuisines and the Patrimony of Food Dallen J. Timothy
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