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Full Description
This book presents a critical analysis of the concept of food heritage, through a dialogue between its academic definitions and the vaguer, more common-sense meaning of the term.
By addressing the notion of heritage through the question of food and eating practices, this book allows us to question in a fresh way the very meaning of this concept, now so well established but still interpreted through a wide variety of perspectives. In mirror image, viewing the notion of heritage through the lens of food allows us to investigate an important dimension of our modern foodways. Beyond the conceptual discussion, the book analyses the concrete processes through which foods and food practices come to be defined, recognized, and mobilized as heritage, showing how these dynamics unfold in varied cultural and institutional contexts. Chapters draw on case studies from across the world — in Belgium, Catalonia, China, Korea, Estonia, France, Japan, Poland, Morocco, Serbia, Brazil, as well as across Africa and the Mediterranean region — and propose different temporalities while involving a range of actors. Among these actors, however, UNESCO occupies a particularly important place in this volume, due to the role it plays as a legitimizing body, supposed to officially consecrate certain elements as heritage. The practical cases reveal the complexity of the situations and provide detailed examples of specific issues and difficulties involved in thinking about the heritagization of food and assessing the practices related to it.
This volume will be of great interest to students and scholars from across food studies, heritage studies, cultural studies, tourism studies, and anthropology.
Contents
Introduction: Does Food Heritage Exist? Part 1: Food Heritagization: Stakeholders 1: Has the Dish Turned Sour? The Heritagisation and Safeguarding of Food Knowledge - The Example of the Mestras de Chouriço in Seridó (RN, Brazil) 2. The Gastronomic Event as an Asset for French Cultural Heritage 3. Partnerships Built on Food Heritage: The Case of the Estonian National Museum 4. China's Food Museums 5. Reinventing "Polish food" as Heritage and National Identity Part 2: Building Food Heritages: Times Scales 6. 'Rient ne Vaut la Bonne Bière Belge'. The Heritagisation of Belgian Beer Culture 7.
Washoku: A Local Substrate with Foreign Influences Famed Worldwide 8. Korean Kimchi and Kimjang as Cultural Heritage: Challenges, Processes and Perspectives 9. Serbian Slava between Tradition and Modernity - The Lost Language of Food 10. The French Baguette. Emblem, Cliché, Heritage? 11. The Mediatization of Mediterranean Diet as Intangible Cultural Heritage: The Case of Italian Press (1978-2020) Part 3. Food Heritagization: Processes 12. When Heritagization is not Enough: The Challenges Small Farmers and Traditional Populations Face in Brazil 13. Invisible Heritage : Native Amazonian Cuisines 14. Nation, State, and Cuisine: The Campaign to Recognise Catalan Cuisine as UNESCO Intangible Cultural Heritage 15. Heritage, Translation, and Imagination: The "Mediterranean Diet" in Chefchaouen and its Beldi Counterpart 16. Tourism and the Heritagization of Food in Africa Conclusion: The Shifting Landscape of Food Heritage
