Chapter 12 Careful with heritage
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 an...
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| Autor*in: |
Porciani, Ilaria [verfasserIn] |
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| Format: |
E-Book |
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| Sprache: |
Englisch |
| Erschienen: |
Erscheinungsort nicht ermittelbar: Taylor & Francis ; 2020 |
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| Rechteinformationen: |
Open Access Creative Commons ; https://creativecommons.org/licenses/by-nc-nd/4.0 |
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| Schlagwörter: |
Social & cultural anthropology, ethnography Sociology: customs & traditions Social and cultural anthropology Cultural studies: customs and traditions |
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| Umfang: |
1 Online-Ressource (7 p.) |
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| Reihe: |
Critical Heritages of Europe |
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| Links: |
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(DE-627)1836463022 (DE-599)KEP062201875 (OCoLC)1371438144 (OAPEN)46486 (EBP)062201875 DE-627 eng DE-627 rda eng JHBT bicssc HBJD bicssc JFCA bicssc WB bicssc WBN bicssc JHMC bicssc JHB bicssc JBCC6 bicssc NHD bicssc JBCC1 bicssc Porciani, Ilaria verfasserin aut Chapter 12 Careful with heritage [Erscheinungsort nicht ermittelbar] Taylor & Francis 2020 1 Online-Ressource (7 p.) Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Critical Heritages of Europe Open Access Unrestricted online access star 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 Creative Commons https://creativecommons.org/licenses/by-nc-nd/4.0 cc English Cookery / food & drink etc National & regional cuisine Social & cultural anthropology, ethnography Sociology: customs & traditions European history Popular culture Social and cultural anthropology Sociology Cultural studies: customs and traditions Cookery / food and drink / food writing National and regional cuisine Montanari, Massimo oth https://library.oapen.org/bitstream/id/dc0b466d-c08a-481c-a4c0-8157ef281ec1/9781000729634-ch12.pdf X:OAPEN Verlag OAPEN Library: download the publication kostenfrei https://library.oapen.org/handle/20.500.12657/46486 X:OAPEN Verlag OAPEN Library: description of the publication kostenfrei ZDB-94-OAL GBV_ILN_22 ISIL_DE-18 SYSFLAG_1 GBV_KXP GBV_ILN_23 ISIL_DE-830 GBV_ILN_30 ISIL_DE-104 GBV_ILN_31 ISIL_DE-27 GBV_ILN_34 ISIL_DE-18-302 GBV_ILN_39 ISIL_DE-547 GBV_ILN_40 ISIL_DE-7 GBV_ILN_63 ISIL_DE-Wim2 GBV_ILN_65 ISIL_DE-3 GBV_ILN_70 ISIL_DE-89 GBV_ILN_72 ISIL_DE-35 GBV_ILN_95 ISIL_DE-542 GBV_ILN_110 ISIL_DE-Luen4 GBV_ILN_136 ISIL_DE-Wis1 GBV_ILN_147 ISIL_DE-Fl3 GBV_ILN_161 ISIL_DE-960 GBV_ILN_187 ISIL_DE-Ki95 GBV_ILN_213 ISIL_DE-551 GBV_ILN_230 ISIL_DE-552 GBV_ILN_283 ISIL_DE-Ha163 GBV_ILN_293 ISIL_DE-960-3 GBV_ILN_370 ISIL_DE-1373 GBV_ILN_603 ISIL_DE-B1556 GBV_ILN_808 GBV_ILN_2403 ISIL_DE-LFER BO 22 01 0018 428012101X OLR-ZDB-94-OAL OAPEN Library zu 01-03-23 23 01 0830 4280673063 OLR-OAPEN f z 01-03-23 30 01 0104 4281033653 GBV-OAPEN z 01-03-23 31 01 0027 4280315760 z 01-03-23 34 01 3551 4278871295 OLR-OAPEN zi002 01-03-23 39 01 0547 4281224718 GBV-OAPEN ke 01-03-23 40 01 0007 4279939780 OLR-OAPEN xsn 01-03-23 63 01 3401 4281606351 E-Books LF GBV-OAPEN z 01-03-23 65 01 0003 428185665X OLR-OAPEN z 01-03-23 70 01 0089 428049407X OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 72 01 0035 4278693907 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 95 01 3095 4343220532 OLR-OAL Vervielfältigungen (z.B. 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| spelling |
(DE-627)1836463022 (DE-599)KEP062201875 (OCoLC)1371438144 (OAPEN)46486 (EBP)062201875 DE-627 eng DE-627 rda eng JHBT bicssc HBJD bicssc JFCA bicssc WB bicssc WBN bicssc JHMC bicssc JHB bicssc JBCC6 bicssc NHD bicssc JBCC1 bicssc Porciani, Ilaria verfasserin aut Chapter 12 Careful with heritage [Erscheinungsort nicht ermittelbar] Taylor & Francis 2020 1 Online-Ressource (7 p.) Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Critical Heritages of Europe Open Access Unrestricted online access star 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 Creative Commons https://creativecommons.org/licenses/by-nc-nd/4.0 cc English Cookery / food & drink etc National & regional cuisine Social & cultural anthropology, ethnography Sociology: customs & traditions European history Popular culture Social and cultural anthropology Sociology Cultural studies: customs and traditions Cookery / food and drink / food writing National and regional cuisine Montanari, Massimo oth https://library.oapen.org/bitstream/id/dc0b466d-c08a-481c-a4c0-8157ef281ec1/9781000729634-ch12.pdf X:OAPEN Verlag OAPEN Library: download the publication kostenfrei https://library.oapen.org/handle/20.500.12657/46486 X:OAPEN Verlag OAPEN Library: description of the publication kostenfrei ZDB-94-OAL GBV_ILN_22 ISIL_DE-18 SYSFLAG_1 GBV_KXP GBV_ILN_23 ISIL_DE-830 GBV_ILN_30 ISIL_DE-104 GBV_ILN_31 ISIL_DE-27 GBV_ILN_34 ISIL_DE-18-302 GBV_ILN_39 ISIL_DE-547 GBV_ILN_40 ISIL_DE-7 GBV_ILN_63 ISIL_DE-Wim2 GBV_ILN_65 ISIL_DE-3 GBV_ILN_70 ISIL_DE-89 GBV_ILN_72 ISIL_DE-35 GBV_ILN_95 ISIL_DE-542 GBV_ILN_110 ISIL_DE-Luen4 GBV_ILN_136 ISIL_DE-Wis1 GBV_ILN_147 ISIL_DE-Fl3 GBV_ILN_161 ISIL_DE-960 GBV_ILN_187 ISIL_DE-Ki95 GBV_ILN_213 ISIL_DE-551 GBV_ILN_230 ISIL_DE-552 GBV_ILN_283 ISIL_DE-Ha163 GBV_ILN_293 ISIL_DE-960-3 GBV_ILN_370 ISIL_DE-1373 GBV_ILN_603 ISIL_DE-B1556 GBV_ILN_808 GBV_ILN_2403 ISIL_DE-LFER BO 22 01 0018 428012101X OLR-ZDB-94-OAL OAPEN Library zu 01-03-23 23 01 0830 4280673063 OLR-OAPEN f z 01-03-23 30 01 0104 4281033653 GBV-OAPEN z 01-03-23 31 01 0027 4280315760 z 01-03-23 34 01 3551 4278871295 OLR-OAPEN zi002 01-03-23 39 01 0547 4281224718 GBV-OAPEN ke 01-03-23 40 01 0007 4279939780 OLR-OAPEN xsn 01-03-23 63 01 3401 4281606351 E-Books LF GBV-OAPEN z 01-03-23 65 01 0003 428185665X OLR-OAPEN z 01-03-23 70 01 0089 428049407X OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 72 01 0035 4278693907 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 95 01 3095 4343220532 OLR-OAL Vervielfältigungen (z.B. Kopien, Downloads) sind nur von einzelnen Kapiteln oder Seiten und nur zum eigenen wissenschaftlichen Gebrauch erlaubt. Die Weitergabe an Dritte sowie systematisches Downloaden sind untersagt. z 24-06-23 110 01 3110 4281409718 OLR-GBV-OAPEN Open Access z 01-03-23 136 01 3526 4279580855 OLR-OAPEN z 01-03-23 147 01 3528 428205512X OLR-OAPEN frei verfügbar für Europa-Universität Flensburg, Hochschule Flensburg und Zentrale Hochschulbibliothek Vervielfältigungen (z.B. Kopien, Downloads) sind nur von einzelnen Kapiteln oder Seiten und nur zum eigenen wissenschaftlichen Gebrauch erlaubt. 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(DE-627)1836463022 (DE-599)KEP062201875 (OCoLC)1371438144 (OAPEN)46486 (EBP)062201875 DE-627 eng DE-627 rda eng JHBT bicssc HBJD bicssc JFCA bicssc WB bicssc WBN bicssc JHMC bicssc JHB bicssc JBCC6 bicssc NHD bicssc JBCC1 bicssc Porciani, Ilaria verfasserin aut Chapter 12 Careful with heritage [Erscheinungsort nicht ermittelbar] Taylor & Francis 2020 1 Online-Ressource (7 p.) Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Critical Heritages of Europe Open Access Unrestricted online access star 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 Creative Commons https://creativecommons.org/licenses/by-nc-nd/4.0 cc English Cookery / food & drink etc National & regional cuisine Social & cultural anthropology, ethnography Sociology: customs & traditions European history Popular culture Social and cultural anthropology Sociology Cultural studies: customs and traditions Cookery / food and drink / food writing National and regional cuisine Montanari, Massimo oth https://library.oapen.org/bitstream/id/dc0b466d-c08a-481c-a4c0-8157ef281ec1/9781000729634-ch12.pdf X:OAPEN Verlag OAPEN Library: download the publication kostenfrei https://library.oapen.org/handle/20.500.12657/46486 X:OAPEN Verlag OAPEN Library: description of the publication kostenfrei ZDB-94-OAL GBV_ILN_22 ISIL_DE-18 SYSFLAG_1 GBV_KXP GBV_ILN_23 ISIL_DE-830 GBV_ILN_30 ISIL_DE-104 GBV_ILN_31 ISIL_DE-27 GBV_ILN_34 ISIL_DE-18-302 GBV_ILN_39 ISIL_DE-547 GBV_ILN_40 ISIL_DE-7 GBV_ILN_63 ISIL_DE-Wim2 GBV_ILN_65 ISIL_DE-3 GBV_ILN_70 ISIL_DE-89 GBV_ILN_72 ISIL_DE-35 GBV_ILN_95 ISIL_DE-542 GBV_ILN_110 ISIL_DE-Luen4 GBV_ILN_136 ISIL_DE-Wis1 GBV_ILN_147 ISIL_DE-Fl3 GBV_ILN_161 ISIL_DE-960 GBV_ILN_187 ISIL_DE-Ki95 GBV_ILN_213 ISIL_DE-551 GBV_ILN_230 ISIL_DE-552 GBV_ILN_283 ISIL_DE-Ha163 GBV_ILN_293 ISIL_DE-960-3 GBV_ILN_370 ISIL_DE-1373 GBV_ILN_603 ISIL_DE-B1556 GBV_ILN_808 GBV_ILN_2403 ISIL_DE-LFER BO 22 01 0018 428012101X OLR-ZDB-94-OAL OAPEN Library zu 01-03-23 23 01 0830 4280673063 OLR-OAPEN f z 01-03-23 30 01 0104 4281033653 GBV-OAPEN z 01-03-23 31 01 0027 4280315760 z 01-03-23 34 01 3551 4278871295 OLR-OAPEN zi002 01-03-23 39 01 0547 4281224718 GBV-OAPEN ke 01-03-23 40 01 0007 4279939780 OLR-OAPEN xsn 01-03-23 63 01 3401 4281606351 E-Books LF GBV-OAPEN z 01-03-23 65 01 0003 428185665X OLR-OAPEN z 01-03-23 70 01 0089 428049407X OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 72 01 0035 4278693907 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 95 01 3095 4343220532 OLR-OAL Vervielfältigungen (z.B. 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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. 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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 Creative Commons https://creativecommons.org/licenses/by-nc-nd/4.0 cc English Cookery / food & drink etc National & regional cuisine Social & cultural anthropology, ethnography Sociology: customs & traditions European history Popular culture Social and cultural anthropology Sociology Cultural studies: customs and traditions Cookery / food and drink / food writing National and regional cuisine Montanari, Massimo oth https://library.oapen.org/bitstream/id/dc0b466d-c08a-481c-a4c0-8157ef281ec1/9781000729634-ch12.pdf X:OAPEN Verlag OAPEN Library: download the publication kostenfrei https://library.oapen.org/handle/20.500.12657/46486 X:OAPEN Verlag OAPEN Library: description of the publication kostenfrei ZDB-94-OAL GBV_ILN_22 ISIL_DE-18 SYSFLAG_1 GBV_KXP GBV_ILN_23 ISIL_DE-830 GBV_ILN_30 ISIL_DE-104 GBV_ILN_31 ISIL_DE-27 GBV_ILN_34 ISIL_DE-18-302 GBV_ILN_39 ISIL_DE-547 GBV_ILN_40 ISIL_DE-7 GBV_ILN_63 ISIL_DE-Wim2 GBV_ILN_65 ISIL_DE-3 GBV_ILN_70 ISIL_DE-89 GBV_ILN_72 ISIL_DE-35 GBV_ILN_95 ISIL_DE-542 GBV_ILN_110 ISIL_DE-Luen4 GBV_ILN_136 ISIL_DE-Wis1 GBV_ILN_147 ISIL_DE-Fl3 GBV_ILN_161 ISIL_DE-960 GBV_ILN_187 ISIL_DE-Ki95 GBV_ILN_213 ISIL_DE-551 GBV_ILN_230 ISIL_DE-552 GBV_ILN_283 ISIL_DE-Ha163 GBV_ILN_293 ISIL_DE-960-3 GBV_ILN_370 ISIL_DE-1373 GBV_ILN_603 ISIL_DE-B1556 GBV_ILN_808 GBV_ILN_2403 ISIL_DE-LFER BO 22 01 0018 428012101X OLR-ZDB-94-OAL OAPEN Library zu 01-03-23 23 01 0830 4280673063 OLR-OAPEN f z 01-03-23 30 01 0104 4281033653 GBV-OAPEN z 01-03-23 31 01 0027 4280315760 z 01-03-23 34 01 3551 4278871295 OLR-OAPEN zi002 01-03-23 39 01 0547 4281224718 GBV-OAPEN ke 01-03-23 40 01 0007 4279939780 OLR-OAPEN xsn 01-03-23 63 01 3401 4281606351 E-Books LF GBV-OAPEN z 01-03-23 65 01 0003 428185665X OLR-OAPEN z 01-03-23 70 01 0089 428049407X OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 72 01 0035 4278693907 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 95 01 3095 4343220532 OLR-OAL Vervielfältigungen (z.B. 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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. 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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 |
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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 |
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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 |
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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. 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