Heritage cuisines: Traditions, identities and tourism

Research output: Book/ReportBook

16 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
PublisherTaylor and Francis
Number of pages195
ISBN (Print)9781317618409, 9781138805064
DOIs
StatePublished - Jan 1 2016

Fingerprint

Tourism
Heritage
Food
Ethnic identity
Cultural heritage
Sustainable agriculture
Geography
Sociology
Language
Sustainability
Paradigm
Determinism
Cultural studies
Nationalism
Colonialism
Immigrants
Social structure
Supply chain
Anthropology
Hunting

ASJC Scopus subject areas

  • Economics, Econometrics and Finance(all)
  • Business, Management and Accounting(all)

Cite this

Heritage cuisines : Traditions, identities and tourism. / Timothy, Dallen.

Taylor and Francis, 2016. 195 p.

Research output: Book/ReportBook

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