1st Edition
Food Heritage Critical Perspectives
Acknowledgements
Introduction
Loïc Bienassis
Does Food Heritage Exist?
Part 1: Food Heritagization: Stakeholders
Chapter 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 Danta
Chapter 2
The Gastronomic Event as an Asset for French Cultural Heritage
Julie Manfredini
Chapter 3
Partnerships Built on Food Heritage: The Case of the Estonian National Museum
Ester Bardone and Anu Kannike
Chapter 4
China’s Food Museums
Thomas David DuBois, Yiting Xu, and Mengnan Du
Chapter 5
Reinventing “Polish food” as Heritage and National Identity
Fabio Parasecoli
Part 2: Building Food Heritages: Times Scales
Chapter 6
‘Rient ne Vaut la Bonne Bière Belge’. The Heritagisation of Belgian Beer Culture
Chantal Bisschop, Greet Draye, Yves Segers
Chapter 7
Washoku: A Local Substrate with Foreign Influences Famed Worldwide
Jean-Robert Pitte
Chapter 8
Korean Kimchi and Kimjang as Cultural Heritage: Challenges, Processes and Perspectives
Jae Yeong Han
Chapter 9
Serbian Slava between Tradition and Modernity – The Lost Language of Food
Tamara Ognjević
Chapter 10
The French Baguette. Emblem, Cliché, Heritage?
Loïc Bienassis
Chapter 11
The Mediatization of Mediterranean Diet as Intangible Cultural Heritage: The Case of Italian Press (1978-2020)
Simona De Iulio
Part 3: Food Heritagization: Processes
Chapter 12
When Heritagization is not Enough: The Challenges Small Farmers and Traditional Populations Face in Brazil
Thalita Kalix
Chapter 13
Invisible Heritage : Native Amazonian Cuisines
Esther Katz, Pascale de Robert, and Marie Fleury
Chapter 14
Nation, State, and Cuisine: The Campaign to Recognise Catalan Cuisine as UNESCO Intangible Cultural Heritage
Venetia Johannes
Chapter 15
Heritage, Translation, and Imagination:
The "Mediterranean Diet" in Chefchaouen and its Beldi Counterpart
Joana Lucas
Chapter 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.
