1st Edition
Food Heritage Critical Perspectives
Introduction: Does Food Heritage Exist?
Loïc Bienassis
PART I Stakeholders
1 Has the Dish Turned Sour? The Heritagisation and Safeguarding of Food Knowledge—the Example of the Mestras de Chouriço in Seridó (RN, Brazil)
Julie Cavignac and Maria Isabel Dantas
2 The Gastronomic Event as an Asset for French Cultural Heritage
Julie Manfredini
3 Partnerships Built on Food Heritage: The case of the Estonian National Museum
Ester Bardone and Anu Kannike
4 China’s Food Museums
Thomas David DuBois, Yiting Xu, and Mengnan Du
5 Reinventing “Polish food” as Heritage and National Identity
Fabio Parasecoli
PART II Time and its Dimensions
6 ‘Rient ne Vaut la Bonne Bière Belge’: The heritagization of Belgian beer culture
Chantal Bisschop, Greet Draye, and Yves Segers
7 Washoku: A local substrate with foreign influences famed worldwide
Jean-Robert Pitte
8 Korean Kimchi and Kimjang as Cultural Heritage: Challenges, processes and perspectives
Jae Yeong Han
9 Serbian Slava between Tradition and Modernity: The Lost Language of Food
Tamara Ognjevic ́
10 The French Baguette: Emblem, cliché, heritage?
Loïc Bienassis
11 The Mediatization of Mediterranean Diet as Cultural Heritage: The case of italian press (1978–2020)
Simona De Iulio
PART III Processes
12 When Heritagization is not Enough: The challenges small farmers and traditional populations face in Brazil
Thalita Kalix Garcia
13 Invisible Heritage: Native Amazonian cuisines
Esther Katz, Pascale de Robert, and Marie Fleury
14 Nation, State, and Cuisine: The campaign to recognise Catalan cuisine as UNESCO intangible cultural heritage
Venetia Johannes
15 Heritage, Translation, and Imagination: The “Mediterranean Diet” in Chefchaouen and its Beldi counterpart
Joana Lucas
16 Tourism and the Heritagization of Food in Africa
Dallen J. Timothy and Kokel Melubo
Conclusion: The shifting landscape of food heritage
Fabio Parasecoli
Biography
Loïc Bienassis is a historian, researcher, and project manager at the Institut Européen d’Histoire et des Cultures de l’Alimentation, University of Tours, France.
Fabio Parasecoli is Professor of Food Studies in the Nutrition and Food Studies Department at New York University, USA. Recent books include Gastronativism: Food, Identity, Politics (2022) and The Pierogi Problem: Cosmopolitan Appetites and the Reinvention of Polish Food (2025, with Agata Bachórz and Mateusz Halawa).
