Food Heritage and Nationalism in Europe
Food Heritage and Nationalism in Europe

Author: Ilaria Porciani

Publisher: Routledge

Published: 2019-11-07

Total Pages: 328

ISBN-13: 1000729931

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Food 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 12of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.

Heritage Cuisines
Heritage Cuisines

Author: Dallen J. Timothy

Publisher: Routledge

Published: 2015-11-19

Total Pages: 239

ISBN-13: 1317618408

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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.

Food, National Identity and Nationalism
Food, National Identity and Nationalism

Author: Atsuko Ichijo

Publisher: Springer

Published: 2016-01-26

Total Pages: 270

ISBN-13: 113748313X

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Exploring a much neglected area, the relationship between food and nationalism, this book examines a number of case studies at various levels of political analysis to show how useful the food and nationalism axis can be in the study of politics.

The Cambridge History of Nationhood and Nationalism: Volume 2, Nationalism's Fields of Interaction
The Cambridge History of Nationhood and Nationalism: Volume 2, Nationalism's Fields of Interaction

Author: Cathie Carmichael

Publisher: Cambridge University Press

Published: 2023-01-31

Total Pages: 951

ISBN-13: 1108697887

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This major new reference work with contributions from an international team of scholars provides a comprehensive account of ideas and practices of nationhood and nationalism from antiquity to the present. It considers both continuities and discontinuities, engaging critically and analytically with the scholarly literature in the field. In volume II, leading scholars in their fields explore the dynamics of nationhood and nationalism's interactions with a wide variety of cultural practices and social institutions – in addition to the phenomenon's crucial political dimensions. The relationships between imperialism and nationhood/nationalism and between major world religions and ethno-national identities are among the key themes explained and explored. The wide range of case studies from around the world brings a truly global, comparative perspective to a field whose study was long constrained by Eurocentric assumptions.

Food, National Identity and Nationalism
Food, National Identity and Nationalism

Author: Ronald Ranta

Publisher: Springer Nature

Published: 2022-10-12

Total Pages: 286

ISBN-13: 3031078349

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Building and expanding on the first edition, the second edition of Food, National Identity and Nationalism continues to explore a much-neglected area study: the relationship between food and nationalism. With a preface written by Michaela DeSoucey and using a wide range of case studies, it demonstrates that food and nationalism is an important area to study, and that the food-nationalism axis provides a useful prism through which to explore and analyse the world around us, from the everyday to the global, and the ways in which it affects us. The second edition includes a number of new case studies, including the demise and resurrection of pie as a ‘national dish’ in post-Brexit Britain; the use of netnography; the role of diasporas in maintaining and reinventing national food; the gastrodiplomatic potential of the New Nordic Cuisine; the potential of veganism to transcend nationalism; and the relationship between gastronationalism and populism.

Landscape, Heritage and National Identity in Modern Europe
Landscape, Heritage and National Identity in Modern Europe

Author: Hans Renes

Publisher: Springer Nature

Published: 2022-10-06

Total Pages: 102

ISBN-13: 3031095367

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This book describes the way in which landscape and landscape heritage have been – and still are – used to define national identities. It shows how national narratives use different types of landscapes. Some nations use nature as their main point of reference, partly to circumcise conflicts between different ethnic groups. Other nations use agrarian landscapes, that are often describes as timeless and ‘rooted’. Again other nations use history as a major sources for defining identities. In these cases, myths of origins, ‘Golden Ages’ or wars and conflicts deliver the materials for national narratives. The final section describes how nation states developed new urban as well as rural landscapes as national showpieces. As landscapes are an important but under-researched aspect of nation-building, this book fills a gap in the study of nationalism.

Culinary Nationalism in Asia
Culinary Nationalism in Asia

Author: Michelle T. King

Publisher: Bloomsbury Publishing

Published: 2019-07-11

Total Pages: 304

ISBN-13: 1350078689

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With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.

Edible Identities: Food as Cultural Heritage
Edible Identities: Food as Cultural Heritage

Author: Ronda L. Brulotte

Publisher: Routledge

Published: 2016-04-29

Total Pages: 252

ISBN-13: 1317145992

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Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, 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. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.

The Emergence of National Food
The Emergence of National Food

Author: Atsuko Ichijo

Publisher: Bloomsbury Publishing

Published: 2019-02-21

Total Pages: 219

ISBN-13: 1350074152

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What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food. The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism.

Cultural Flows in High-End Cuisine
Cultural Flows in High-End Cuisine

Author: Christel Lane

Publisher: Taylor & Francis

Published: 2024-07-18

Total Pages: 249

ISBN-13: 1040093019

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Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York. Through the voices of chefs and other professionals in the industry, this book invites readers to rethink our understandings of high-end and ethnic cuisines, as well as the conventions and principles that shape the contemporary field of gastronomy and fine-dining. It examines a broad range of cuisines, including Peruvian, Korean, Mexican, Malaysian, Senegalese, West African, Thai, Chinese, and Indian, and conveys the chefs’ voices as they strive to elevate their cuisines through discursive and material means, including the shaping of menus, and restaurant decor. While the main focus falls on chefs as the producers of high-end cuisines, this book also gives consideration to their consumers, that is cosmopolitan diners in the two global cities, and to the influence of culinary intermediaries judging and legitimizing their high-end status. Theoretically, this book contributes to the debate on cultural globalization. It undertakes a study of hitherto rarely examined cultural counterflows or reverse cultural globalization and analyzes both the precipitants of this occurrence and the effects of cultural counterflows on both Western global cities and the home countries of chefs. This book will be of great interest to students and scholars of food studies, food cultures, cultural globalization, and culinary studies.