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.
Table of Contents
1. Introduction: Heritage Cuisines, Foodways and Culinary Traditions Dallen J. Timothy 2. The Raw, the Cooked and the Fermented: The Culinary Heritage of Foragers, Past and Present Edmund Searles 3.
Cuisine, Migration, Colonialism and Diasporic Identities Warwick Frost and Jennifer Laing 4. Food, Heritage and Nationalism Gregory Ramshaw 5. Personal Heritage, Intergenerational Food and Nostalgia
Dallen J. Timothy 6. Agricultural Heritage, Agritourism and Rural Livelihoods Deborah Che 7. Heirloom Products in Heritage Places: Farmers’ Markets, Local Food and Food Diversity C. Michael Hall 8.
Religious Heritage, Spiritual Aliment and Food for the Soul Dallen J. Timothy and Amos S. Ron 9. Iconic Cuisines, Marketing and Place Promotion Sally Everett 10. Culinary Trails Atsuko Hashimoto and David J. Telfer 11. Celebrating Heritage Foods: Culinary Festivals, Tourism and Food Production Dallen J. Timothy and Miguel Pena 12. Reflections on Slow Food: From ‘Movement’ to an Emerging Research Field Stephen W. Boyd 13. Conclusion: Heritage Cuisines and the Patrimony of Food Dallen J. Timothy
Dallen J. Timothy is Professor of Community Resources and Development, Director of the Tourism Development and Management Program and Senior Sustainability Scientist at Arizona State University. Professor Timothy is Editor of the Journal of Heritage Tourism and serves on the editorial boards of sixteen international journals. His primary research interests include cultural heritage; tourism and sustainable development; globalization processes and supranationalism; political boundaries and border issues; biodiversity and tourism impacts; religion, conflict and security; immigration and global diasporas; and peripheral region dynamics.