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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 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
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 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
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