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| 001 | https://directory.doabooks.org/handle/20.500.12854/26469 | ||
| 005 | 20220219191100.0 | ||
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
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_aWB _2bicssc |
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_aJFCA _2bicssc |
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| 100 | 1 |
_aCapuzzo, Paolo _4auth |
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| 245 | 1 | 0 | _aChapter 4 Food and locality : Heritagization and commercial use of the past |
| 260 |
_bTaylor & Francis _c2020 |
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| 300 | _a1 electronic resource (18 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
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| 520 | _aFood 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 | ||
| 540 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by-nc-nd/4.0/ _2cc _4https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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| 546 | _aEnglish | ||
| 650 | 7 |
_aCookery / food & drink etc _2bicssc |
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| 650 | 7 |
_aNational & regional cuisine _2bicssc |
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| 650 | 7 |
_aSocial & cultural anthropology, ethnography _2bicssc |
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| 650 | 7 |
_aSociology: customs & traditions _2bicssc |
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| 650 | 7 |
_aEuropean history _2bicssc |
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| 650 | 7 |
_aPopular culture _2bicssc |
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| 653 | _aCookery / food and drink etc | ||
| 653 | _aNational, regional and ethnic cuisine | ||
| 653 | _aSocial and cultural anthropology | ||
| 653 | _aCultural studies: customs and traditions | ||
| 653 | _aEuropean history | ||
| 653 | _aPopular culture | ||
| 773 | 1 | 0 |
_0OAPEN Library ID: ONIX_20210202_9781000729634_chpt_36 _7nnaa |
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_awww.oapen.org _uhttps://library.oapen.org/bitstream/20.500.12657/46484/1/9781000729634-ch04.pdf _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://library.oapen.org/bitstream/20.500.12657/46484/1/9781000729634-ch04.pdf _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/26469 _70 _zDOAB: description of the publication |
| 999 |
_c37689 _d37689 |
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