Table of Contents

Contents: Introduction: food and foodways as cultural heritage, Michael A. Di Giovine and Ronda L. Brulotte; Re-inventing a tradition of invention: entrepreneurialism as heritage in American artisan cheesemaking, Heather Paxson; Terroir in D.C.? Inventing food traditions for the nation's capital, Warren Belasco; Of cheese and ecomuseums: food as cultural heritage in the northern Italian Alps, Cristina Grasseni; Edible authenticities: heirloom vegetables and culinary heritage in Kyoto, Japan, Greg de St. Maurice; The everyday as extraordinary: revitalization, religion, and the elevation of cucina casareccia to heritage cuisine in Pietrelcina, Italy, Michael A. Di Giovine; Take the chicken out of the box: demystifying the sameness of African American culinary heritage in the U.S., Psyche Williams-Forson; Caldo De Piedra and claiming pre-Hispanic cuisine as cultural heritage, Ronda L. Brulotte and Alvin Starkman; Hallucinating the Slovenian way: the myth of Salamander Brandy, an indigenous Slovenian psychedelic drug, Miha Kozorog; Haute traditional cuisines: how UNESCO’s List of Intangible Heritage links the cosmopolitan to the local, Clare A. Sammells; Reinventing edible identities: Catalan cuisine and Barcelona’s market halls, Josep-Maria Garcia-Fuentes, Manel Guàrdia Bassols and José Luis Oyón Bañales; French chocolate as intangible cultural heritage, Susan Terrio; Daily bread, global distinction? The German bakers’ craft and cultural value-enhancement regimes, Regina F. Bendix; The Mexican and transnational lives of corn: technological, political, edible object, Erick Castellanos and Sarah Bergstresser; Cultural heritage in food activism: local and global tensions, Carole Counihan; Index.

About the Author

Ronda L. Brulotte is Assistant Professor of Anthropology and faculty affiliate with the Latin American and Iberian Institute at the University of New Mexico. Michael A. Di Giovine is an Assistant Professor of Anthropology at West Chester University of Pennsylvania, and Honorary Fellow at the University of Wisconsin-Madison. He is also a member of the American Anthropological Association's Task Force on Cultural Heritage.

Reviews

'How can something as perishable as food become a concrete connection with the past? This imaginative and sophisticated collection of case studies shows us how cuisines can both unite and divide people, connecting daily routine meals with lofty ideals of nationality and global citizenship. It is full of convincing evidence that communities are not just imagined, they are also eaten.' Richard Wilk, Indiana University, USA 'This path-breaking collection examines cuisine and cultural heritage as they create and reinforce culinary identities across shifting planes of local, national, and transnational contexts. The essays, by leading specialists in food studies as well as by young scholars, focus on the US, Italy, Japan, Mexico, Slovenia, Spain, France, and Germany, as well as on UNESCO's role in promoting cultural heritage movements. An appetizing world tour of culinary heritage, and a must-read for serious food specialists.' Ted Bestor, Harvard University, USA and author of Tsukiji: The Fish Market at the Center of the World 'This is an excellent book. For those with an interest in food, heritage and tourism (separately and combined), it is a valuable academic text; for everyone else, it is still valuable as an important read'. Journal of Heritage Tourism, 2015 'The unifying thread throughout the book is the paramount importance of preserving food as cultural heritage and as ancestral knowledge as a representation of the maintenance and restoration of physical, cultural, and spiritual well-being. When food rituals are properly performed, they unite us with our heritage, our community, and our planet'. Annals of Tourism Research '... the volume successfully provides a context in which to understand heritage strategies used to construct "edible identities". And perhaps more important is that it also makes clear the need for further research on food heritage-making around the world. This book is highly recommended for scholars and students of anthropology, heritage and cultural studies, and for anyone interested in the connections between food, culture, and identity.' Anthropology of Food 'Overall, this edited volume successfully provides a context in which to understand how the "macdonalization" and "extreme localisms" throughout the world are giving rise to novel and creative strategies to construct and transform "edible identities". These identities, as shown in the articles that compose this volume, work at different levels (the local, regional, and national) and, through the politics of food, create different "imagined communities". For these reasons, this book is highly recommended for scholars in the social sciences and the humanities interested in the politics of food, identity and cultural heritage, especially in relation to local, regional, and national politics. Furthermore, its broad geographical focus makes it an ideal volume to include in introductory and advanced university courses.' Allegralaboratory.net