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Edible identities : food as cultural heritage / edited by Ronda L. Brulotte, Michael A. Di Giovine.

Contributor(s): Ronda L. Brulotte [editor.] | Di Giovine, Michael A [editor.]Material type: TextTextSeries: Heritage, culture and identityPublisher: Farnham, England : Ashgate, 2016Description: xiii, 237 pages : illustrations ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781138634947 (paperback)Other title: Edible identitiesSubject(s): Food habitsLOC classification: GT2850 | .E45 2016Online resources: For a preview on Google Books | cover image
Contents:
Introduction: Food and Foodways as Cultral Heritage, p.1 / Michael A. Di giov,ine and Ronda L. Brulotte -- 1. Re-Inventing a Tradition of Invention: Entrepreneurialism as Heritage in american Artisan Cheesemaking, p.29 / Heather Paxson -- 2. Terroir in D.C.? Inventing Food Traditions for the Nation's Capital, p.39 / Warren Belasco -- 4.3. Of Cheese and Ecomuseums: Food as Cultural Heritage in the Northern Italian Alps, p.55 / Cristina Grasseni -- 4. Edible Authenticities: Heirloom Vegetables and Culinary Heritage in Kyoto, Japan, p.67 / Greg de St. Maurice -- 5. The Everyday as Extraordinary: Revitalization, Religion, and the Elevation of Cucina Casareccia to Heritage Cuisine in Pietrelcina, Italy, p.77 / Michael A. Di Giovine -- 6. Take the Chicken Out of the Box: Demystifying the Sameness of African Aerican Culinary Heritage in the U.S., p.93 / Psyche Williams-Forsonn.
7. Caldo De Piedra and Claiming Pre-Hispanic Cuisine as Cultural Heritage, p.109 / Ronda L. Brulotte and Alvin starkman -- 8. Hallucinating the Slovenian Way: The Myth of Salamander Brandy, and Indigenous Slovenian Psychedelic Drug, p.125 / Miha Kozorog -- 9. Haute Traditional Cuisines: How UNESCO's List of Intangible Heritage Links the Cosmopolitan to the Local, p.141 / Clare A. Sammells -- 10. Reinventing Edible Identities: Catalan Cuisine and Barcelona's Market Halls, p.159 / Josep-Maria Garcia-Fuentes, Manel Guardia Bassols and José Luis Oyon Banales -- 11. french Chocolate as Intangible Cultural Heritage, p.175 / Susan Terrio -- 12. Daily Bread, Global Distinction? The German Bakers' Craft and Cultural Value-Enhancement Regimes, p.185 / Regina F. Bendix -- 13. the Mexican and Transnational Lives of Corn: Technological, Political, Edible Object, p.201 / Erick Castellanos and Sara Bergstresser -- 14. Cultural Heritage in Food Activism: Local and Global Tensions, p.219 / Carole Counihan -- Index, p.231.
Holdings
Item type Current library Call number Status Date due Barcode
Books Books The BIAA David H. French Library
Shelf 66 - Reading Room 		G2f BRULO 33328 Not for loan BOOKS-000000027445

Includes bibliographical references and index.

List of Figures, p.vii -- Notes on Contributors, p.ix -- Introduction: Food and Foodways as Cultral Heritage, p.1 / Michael A. Di giov,ine and Ronda L. Brulotte -- 1. Re-Inventing a Tradition of Invention: Entrepreneurialism as Heritage in american Artisan Cheesemaking, p.29 / Heather Paxson -- 2. Terroir in D.C.? Inventing Food Traditions for the Nation's Capital, p.39 / Warren Belasco -- 4.3. Of Cheese and Ecomuseums: Food as Cultural Heritage in the Northern Italian Alps, p.55 / Cristina Grasseni -- 4. Edible Authenticities: Heirloom Vegetables and Culinary Heritage in Kyoto, Japan, p.67 / Greg de St. Maurice -- 5. The Everyday as Extraordinary: Revitalization, Religion, and the Elevation of Cucina Casareccia to Heritage Cuisine in Pietrelcina, Italy, p.77 / Michael A. Di Giovine -- 6. Take the Chicken Out of the Box: Demystifying the Sameness of African Aerican Culinary Heritage in the U.S., p.93 / Psyche Williams-Forsonn.

7. Caldo De Piedra and Claiming Pre-Hispanic Cuisine as Cultural Heritage, p.109 / Ronda L. Brulotte and Alvin starkman -- 8. Hallucinating the Slovenian Way: The Myth of Salamander Brandy, and Indigenous Slovenian Psychedelic Drug, p.125 / Miha Kozorog -- 9. Haute Traditional Cuisines: How UNESCO's List of Intangible Heritage Links the Cosmopolitan to the Local, p.141 / Clare A. Sammells -- 10. Reinventing Edible Identities: Catalan Cuisine and Barcelona's Market Halls, p.159 / Josep-Maria Garcia-Fuentes, Manel Guardia Bassols and José Luis Oyon Banales -- 11. french Chocolate as Intangible Cultural Heritage, p.175 / Susan Terrio -- 12. Daily Bread, Global Distinction? The German Bakers' Craft and Cultural Value-Enhancement Regimes, p.185 / Regina F. Bendix -- 13. the Mexican and Transnational Lives of Corn: Technological, Political, Edible Object, p.201 / Erick Castellanos and Sara Bergstresser -- 14. Cultural Heritage in Food Activism: Local and Global Tensions, p.219 / Carole Counihan -- Index, p.231.