Heritage cuisines : traditions, identities and tourism
著者
書誌事項
Heritage cuisines : traditions, identities and tourism
(Routledge studies of gastronomy, food and drink / series editor, C. Michael Hall)
Routledge, 2018, c2016
- : pbk
大学図書館所蔵 全3件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
"First published 2016 by Routledge"--T.p. verso
Includes bibliographical references and index
内容説明・目次
内容説明
Food is one of the most fundamental elements of culture and a significant marker of regional and ethnic identity. It encompasses many other elements of cultural heritage beyond the physical ingredients required for its production. These include folklore, religion, language, familial bonds, social structures, environmental determinism, celebrations and ceremonies, landscapes, culinary routes, smells, and tastes, to name but a few. However, despite all that is known about foodways and cuisine from hospitality, gastronomical, supply chain and agricultural perspectives, there still remains a dearth of consolidated research on the wide diversity of food and its heritage attributes and contexts.
This edited volume aims to fill this void by consolidating into a single volume what is known about cuisines and foodways from a heritage perspective and to examine and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements as they pertain to comestible cuisines and practices. The book takes a global and thematic approach in examining heritage cuisines from a wide range of perspectives, including agriculture, hunting and gathering, migration, ethnic identity and place, nationalism, sustainability, colonialism, food diversity, religion, place making, festivals, and contemporary movements and trends. All chapters are rich in empirical examples but steady and sound in conceptual depth.
This book offers new insight and understanding of the heritage implications of cuisines and foodways. The multidisciplinary nature of the content will appeal to a broad academic audience in the fields of tourism, gastronomy, geography, cultural studies, anthropology and sociology.
目次
1. Introduction: Heritage Cuisines, Foodways and Culinary Traditions Dallen J. Timothy 2. The Raw, the Cooked and the Fermented: The Culinary Heritage of Foragers, Past and Present Edmund Searles 3.
Cuisine, Migration, Colonialism and Diasporic Identities Warwick Frost and Jennifer Laing 4. Food, Heritage and Nationalism Gregory Ramshaw 5. Personal Heritage, Intergenerational Food and Nostalgia
Dallen J. Timothy 6. Agricultural Heritage, Agritourism and Rural Livelihoods Deborah Che 7. Heirloom Products in Heritage Places: Farmers' Markets, Local Food and Food Diversity C. Michael Hall 8.
Religious Heritage, Spiritual Aliment and Food for the Soul Dallen J. Timothy and Amos S. Ron 9. Iconic Cuisines, Marketing and Place Promotion Sally Everett 10. Culinary Trails Atsuko Hashimoto and David J. Telfer 11. Celebrating Heritage Foods: Culinary Festivals, Tourism and Food Production Dallen J. Timothy and Miguel Pena 12. Reflections on Slow Food: From 'Movement' to an Emerging Research Field Stephen W. Boyd 13. Conclusion: Heritage Cuisines and the Patrimony of Food Dallen J. Timothy
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