Edible Identities: Food as Cultural Heritage (ePub)
(Sprache: Englisch)
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...
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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, 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.
Autoren-Porträt von Ronda L. Brulotte
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.
Bibliographische Angaben
- Autor: Ronda L. Brulotte
- 2016, 252 Seiten, Englisch
- Herausgegeben: Ronda L. Brulotte, Michael A. Di Giovine
- Verlag: Taylor & Francis
- ISBN-10: 1317145984
- ISBN-13: 9781317145981
- Erscheinungsdatum: 29.04.2016
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- Dateiformat: ePub
- Grösse: 6.69 MB
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Sprache:
Englisch
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