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dc.contributor.authorEckersley, Susannah
dc.date.accessioned2021-02-10T14:40:56Z
dc.date.available2021-02-10T14:40:56Z
dc.date.issued2020
dc.date.submitted2021-02-02T15:02:12Z
dc.identifierONIX_20210202_9781000729634_chpt_37
dc.identifierhttps://library.oapen.org/handle/20.500.12657/46485
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/36974
dc.description.abstractFood 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
dc.languageEnglish
dc.relation.ispartofseriesCritical Heritages of Europe
dc.rightsopen access
dc.subject.classificationbic Book Industry Communication::W Lifestyle, sport & leisure::WB Cookery / food & drink etc
dc.subject.classificationbic Book Industry Communication::W Lifestyle, sport & leisure::WB Cookery / food & drink etc::WBN National & regional cuisine
dc.subject.classificationbic Book Industry Communication::J Society & social sciences::JH Sociology & anthropology::JHM Anthropology::JHMC Social & cultural anthropology, ethnography
dc.subject.classificationbic Book Industry Communication::J Society & social sciences::JH Sociology & anthropology::JHB Sociology::JHBT Sociology: customs & traditions
dc.subject.classificationbic Book Industry Communication::H Humanities::HB History::HBJ Regional & national history::HBJD European history
dc.subject.classificationbic Book Industry Communication::J Society & social sciences::JF Society & culture: general::JFC Cultural studies::JFCA Popular culture
dc.subject.otherCookery / food and drink etc
dc.subject.otherNational, regional and ethnic cuisine
dc.subject.otherSocial and cultural anthropology
dc.subject.otherCultural studies: customs and traditions
dc.subject.otherEuropean history
dc.subject.otherPopular culture
dc.titleChapter 6 A place at the table?
dc.title.alternativeFood in museums as an “Ersatz politics” of difficulty
dc.typechapter
oapen.relation.isPublishedByfa69b019-f4ee-4979-8d42-c6b6c476b5f0
oapen.relation.isPartOfBookFood Heritage and Nationalism in Europe
oapen.relation.isPartOfBookFood Heritage and Nationalism in Europe
oapen.imprintRoutledge
oapen.pages24


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