LEADER 03276nam  2200697   450 
001 9910786786303321
005 20230120044044.0
010   $a1-138-63494-8
010   $a1-315-57878-6
010   $a1-317-14599-2
010   $a1-317-14598-4
010   $a1-4094-4264-0
035   $a(CKB)3710000000202253
035   $a(EBL)1746960
035   $a(SSID)ssj0001261752
035   $a(PQKBManifestationID)11732591
035   $a(PQKBTitleCode)TC0001261752
035   $a(PQKBWorkID)11206595
035   $a(PQKB)10893828
035   $a(Au-PeEL)EBL1746960
035   $a(CaPaEBR)ebr10897244
035   $a(CaONFJC)MIL919086
035   $a(OCoLC)889646660
035   $a(Au-PeEL)EBL5294132
035   $a(CaONFJC)MIL674556
035   $a(OCoLC)1027138184
035   $a(MiAaPQ)EBC1746960
035   $a(MiAaPQ)EBC5294132
035   $a(PPN)188548742
035   $a(EXLCZ)993710000000202253
100   $a20140729h20142014  uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt
182   $cc
183   $acr
200 10$aEdible identities $efood as cultural heritage /$fedited by Ronda L. Brulotte, Michael A. Di Giovine
210  1$aFarnham, England :$cAshgate,$d2014.
210  4$dİ2014
215   $a1 online resource (252 p.)
225 1 $aHeritage, Culture and Identity
300   $aDescription based upon print version of record.
311   $a1-322-43274-0 
311   $a1-4094-4263-2 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $aCover; Contents; List of Figures; Notes on Contributors; Introduction; 1 Re-Inventing a Tradition of Invention; 2 Terror in D.C.? Inventing Food Traditions for the Nation's Capital; 3 Of Cheese and Ecomuseums: Food as Cultural Heritage; 4 Edible Authenticities; 5 The Everyday as Extraordinary; 6 Take the Chicken Out of the Box; 7 Caldo De Piedra and Claiming Pre-Hispanic Cuisine as Cultural Heritage; 8 Hallucinating the Slovenian Way; 9 Haute Traditional Cuisines; 10 Reinventing Edible Identities; 11 French Chocolate as Intangible Cultural Heritage; 12 Daily Bread, Global Distinction?
327   $a13 The Mexican and Transnational Lives of Corn 14 Cultural Heritage in Food Activism; Index
330   $aBringing together cultural anthropologists, archaeologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terror,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and
410  0$aHeritage, culture, and identity.
606   $aFood habits
615  0$aFood habits.
676   $a394.1/2
700   $aBrulotte$b Ronda L.$01568318
702   $aDi Giovine$b Michael A.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910786786303321
996   $aEdible identities$93840446
997   $aUNINA