Full Description
The Routledge Handbook of Food and Cultural Heritage explores the many varied intersections of food and cultural heritage from a robust, transdisciplinary perspective.
Innovative in its approach, this cutting-edge Handbook thinks beyond traditional boundaries to present unique perspectives on the myriad ways in which food and cultural heritage are entangled in theory and practice. Both are growing industries; both are deeply rooted in families, cultures, and societies; both generate controversy and are deployed for political and economic activism. They also both have intellectual lives of their own, and are centers of interdisciplinary fields themselves—yet they also intersect in interesting and, until this book, under-theorized ways. After a comprehensive introduction that presents and challenges the state-of-the-art in the disciplines of critical food and critical heritage studies, the Handbook's chapters are divided into six themes common to both fields: Ontologies and epistemologies of food and cultural heritage; material culture; identity, placemaking and belonging; politics and regulation; tourism development and heritage management; and contemporary issues and emerging approaches. To give representation of voices not usually heard in the scholarly tradition, special interviews with food-and-heritage practitioners complement the comprehensive chapters, adding further depth to the volume through their own lived experiences.
With contributions from nearly 50 internationally recognized scholars, social scientists, dieticians, practitioners, and activists, this book is essential reading to scholars, students, researchers, industry professionals, and practitioners looking to understand the complex and compelling ways in which food, foodways, and cultural heritage overlap and impact each other, providing venues for collaborations.
Contents
List of figures, List on contributors, Acknowledgments, 1. The rich entanglements of food and cultural heritage, PART I: Ontologies and Epistemologies of Food and Cultural Heritage, 2. Food, indigeneity, and heritage,3. Religion and cosmovision, 4. Rootless seeds, and why stories matter5. Innovation is multiple, in food and beyond, 6. Biodynamics as cultural heritage: between Steiner's legacy and contemporary issues, 7. Kitchens: the changing stage of cooking, 8. Edible , monuments: restaurants and heritage cuisines, 9. Food remittances and parcels as migrant food heritage? Limits, ambiguities and lacunae, 10. Foodways on display: the matter of sensoriality within museums and food heritage conservation, 11. Foraging and cultural heritage, PART III: Identity, Place-Making and Belonging, 12. When Dinah and her kitchen are left off the list: intersectionality and the practices of heritage food studies, 13. Pasta grannies and gourmet chefs: critical perspectives on gender and food heritage, 14. Migrants and refugee foods, 15. Taste, senses and memory: outlining methods, themes, and prospects, 16. Terroir, 17. "They thought we were crazy": a conversation with Flavio Orsini, didactic farmer and Slow Food purveyor, PART IV: Politics and Regulation, 18. When food defines the nation: nationalism and culinary heritage, 19. Food and the Intangible Cultural Heritage Convention, 20. Slow Food, food heritage and social movements, 21. Biocultural food heritage and geographical indications: emerging intersections between intellectual property and biodiversity protection, 22. Food heritage and food citizenship, 23. Culinary tourism as an economic driver, 24. UNESCO Cities of Gastronomy, 25. Agritourism: sustaining foodways and agricultural heritage, 26. Food festivals and heritage, 27. Food as souvenirs, 28. Food heritage and sustainability: an ethnographic analysis, PART VI: Contemporary Issues and Emerging Approaches, 29. Gut microbiota, migration, and heritage, 30. Breastfeeding and heritage, 31. Food shaming and cultural heritage, 32. "The only thing that Lebanese agree on is food": a conversation with chef and restauranteur Kamal Mouzawak, Index
