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dc.contributor.authorCapuzzo, Paolo
dc.date.accessioned2021-02-02T15:02:07Z
dc.date.available2021-02-02T15:02:07Z
dc.date.issued2020
dc.identifierONIX_20210202_9781000729634_chpt_36
dc.identifier.urihttps://library.oapen.org/handle/20.500.12657/46484
dc.description.abstractFood 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
dc.languageEnglish
dc.relation.ispartofseriesCritical Heritages of Europe
dc.subject.classificationthema EDItEUR::W Lifestyle, Hobbies and Leisure::WB Cookery / food and drink / food writingen_US
dc.subject.classificationthema EDItEUR::W Lifestyle, Hobbies and Leisure::WB Cookery / food and drink / food writing::WBN National and regional cuisineen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JH Sociology and anthropology::JHM Anthropology::JHMC Social and cultural anthropologyen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JH Sociology and anthropology::JHB Sociologyen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC6 Cultural studies: customs and traditionsen_US
dc.subject.classificationthema EDItEUR::N History and Archaeology::NH History::NHD European historyen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC1 Popular cultureen_US
dc.subject.otherCookery / food and drink etc
dc.subject.otherNational, regional and ethnic cuisine
dc.subject.otherSocial and cultural anthropology
dc.subject.otherCultural studies: customs and traditions
dc.subject.otherEuropean history
dc.subject.otherPopular culture
dc.titleChapter 4 Food and locality
dc.title.alternativeHeritagization and commercial use of the past
dc.typechapter
oapen.relation.isPublishedBy7b3c7b10-5b1e-40b3-860e-c6dd5197f0bb
oapen.relation.isPartOfBookb3cce5b3-fe0b-4efa-b17c-a93980975188
oapen.imprintRoutledge
oapen.pages18
peerreview.anonymitySingle-anonymised
peerreview.idbc80075c-96cc-4740-a9f3-a234bc2598f1
peerreview.open.reviewNo
peerreview.publish.responsibilityPublisher
peerreview.review.stagePre-publication
peerreview.review.typeProposal
peerreview.reviewer.typeInternal editor
peerreview.reviewer.typeExternal peer reviewer
peerreview.titleProposal review


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