Edible Identities: Food as Cultural Heritage by Ronda L. Brulotte and Michael A. Di Giovine (Eds.)
BRULOTTE R.L. and DI GIOVINE M.A (Eds.) (2014), Edible Identities: Food as Cultural Heritage, Ashgate, [Burlington, VT] 237 p.This compilation of essays, edited by Assistant Professors of Anthropology Ronda L. Brulotte and Michael A. Di Giovine, has its roots in the first international congress of...
Tallennettuna:
| Julkaisussa: | URI:https://journals.openedition.org/aof, |
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| Päätekijä: | |
| Aineistotyyppi: | Article ou chapitre numérique |
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Anthropology of food
2022
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| Linkit: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Yhteenveto: | BRULOTTE R.L. and DI GIOVINE M.A (Eds.) (2014), Edible Identities: Food as Cultural Heritage, Ashgate, [Burlington, VT] 237 p.This compilation of essays, edited by Assistant Professors of Anthropology Ronda L. Brulotte and Michael A. Di Giovine, has its roots in the first international congress of the UNESCO/UNITWIN Network “Culture, Tourism, Development,” held in Quebec City in 2010. Its focus lies on the ways in which food creates social bonds as it simultaneously marks off and maintains c... |
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