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Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry
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Heritage Cuisines - Traditions, identities and tourism (Paperback)
Loot Price: R1,317
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Heritage Cuisines - Traditions, identities and tourism (Paperback)
Series: Routledge Studies of Gastronomy, Food and Drink
Expected to ship within 12 - 17 working days
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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.
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