Publication Date:
2024-04-14
Description:
Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes, and institutional practices within political and cultural domains, this volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history. Chapters 1,2,4,6 and 12 of this book are available for free in PDF format as Open Access from the individual product page at www.routledge.com. They have been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license
Keywords:
Cookery / food and drink etc
;
National, regional and ethnic cuisine
;
Social and cultural anthropology
;
Cultural studies: customs and traditions
;
European history
;
Popular culture
;
thema EDItEUR::W Lifestyle, Hobbies and Leisure::WB Cookery / food and drink / food writing
;
thema EDItEUR::W Lifestyle, Hobbies and Leisure::WB Cookery / food and drink / food writing::WBN National and regional cuisine
;
thema EDItEUR::J Society and Social Sciences::JH Sociology and anthropology::JHM Anthropology::JHMC Social and cultural anthropology
;
thema EDItEUR::J Society and Social Sciences::JH Sociology and anthropology::JHB Sociology
;
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC6 Cultural studies: customs and traditions
;
thema EDItEUR::N History and Archaeology::NH History::NHD European history
;
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC1 Popular culture
Language:
English
Format:
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Format:
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Format:
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