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Edible identities :: food as cultural heritage /

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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Bibliographische Detailangaben
Weitere Verfasser:	Brulotte, Ronda L. (HerausgeberIn), Di Giovine, Michael A. (HerausgeberIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Farnham, Surrey ; Burlington, VT : Ashgate, 2014.
Schriftenreihe:	Heritage, culture, and identity.
Schlagworte:	Food habits. Habitudes alimentaires. POLITICAL SCIENCE > Public Policy > Cultural Policy. SOCIAL SCIENCE > Anthropology > Cultural. SOCIAL SCIENCE > Popular Culture. Food habits Electronic book.
Online-Zugang:	Volltext
Zusammenfassung:	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.
Beschreibung:	1 online resource (xiii, 237 pages)
Bibliographie:	Includes bibliographical references and index.
ISBN:	9781409442646 1409442640 1317145992 9781317145998 1317145984 9781317145981

Internformat

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505	8		\|a 13 The Mexican and Transnational Lives of Corn14 Cultural Heritage in Food Activism; Index.
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contents	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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discipline	Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft
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series	Heritage, culture, and identity.
series2	Heritage, culture and identity
spelling	Edible identities : food as cultural heritage / edited by Ronda L. Brulotte, Michael A. Di Giovine. Farnham, Surrey ; Burlington, VT : Ashgate, 2014. ©2014 1 online resource (xiii, 237 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Heritage, culture and identity Includes bibliographical references and index. Print version record. 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. 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. English. Food habits. http://id.loc.gov/authorities/subjects/sh85050275 Habitudes alimentaires. POLITICAL SCIENCE Public Policy Cultural Policy. bisacsh SOCIAL SCIENCE Anthropology Cultural. bisacsh SOCIAL SCIENCE Popular Culture. bisacsh Food habits fast Electronic book. Brulotte, Ronda L., editor. http://id.loc.gov/authorities/names/n2012044941 Di Giovine, Michael A., editor. http://id.loc.gov/authorities/names/n2008049603 has work: Edible identities (Text) https://id.oclc.org/worldcat/entity/E39PCG8qYvFdBk7MjJQJYGGtjC https://id.oclc.org/worldcat/ontology/hasWork Print version: Brulotte, Ronda L. Edible identities. Burlington, VT : Ashgate, 2014 9781409442639 (DLC) 2014012565 (OCoLC)881039071 Heritage, culture, and identity. http://id.loc.gov/authorities/names/n2004036410 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=790642 Volltext
spellingShingle	Edible identities : food as cultural heritage / Heritage, culture, and identity. 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. Food habits. http://id.loc.gov/authorities/subjects/sh85050275 Habitudes alimentaires. POLITICAL SCIENCE Public Policy Cultural Policy. bisacsh SOCIAL SCIENCE Anthropology Cultural. bisacsh SOCIAL SCIENCE Popular Culture. bisacsh Food habits fast
subject_GND	http://id.loc.gov/authorities/subjects/sh85050275
title	Edible identities : food as cultural heritage /
title_auth	Edible identities : food as cultural heritage /
title_exact_search	Edible identities : food as cultural heritage /
title_full	Edible identities : food as cultural heritage / edited by Ronda L. Brulotte, Michael A. Di Giovine.
title_fullStr	Edible identities : food as cultural heritage / edited by Ronda L. Brulotte, Michael A. Di Giovine.
title_full_unstemmed	Edible identities : food as cultural heritage / edited by Ronda L. Brulotte, Michael A. Di Giovine.
title_short	Edible identities :
title_sort	edible identities food as cultural heritage
title_sub	food as cultural heritage /
topic	Food habits. http://id.loc.gov/authorities/subjects/sh85050275 Habitudes alimentaires. POLITICAL SCIENCE Public Policy Cultural Policy. bisacsh SOCIAL SCIENCE Anthropology Cultural. bisacsh SOCIAL SCIENCE Popular Culture. bisacsh Food habits fast
topic_facet	Food habits. Habitudes alimentaires. POLITICAL SCIENCE Public Policy Cultural Policy. SOCIAL SCIENCE Anthropology Cultural. SOCIAL SCIENCE Popular Culture. Food habits Electronic book.
url	https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=790642
work_keys_str_mv	AT brulotterondal edibleidentitiesfoodasculturalheritage AT digiovinemichaela edibleidentitiesfoodasculturalheritage

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