Routledge Handbook of Food and Cultural Heritage

Michael A. Di Giovine is Professor of Anthropology at West Chester University; Director of its Museum of Anthropology and Archaeology, and Museum Studies Program; and Director of the Ethnographic Field School on Sustainable Food and Cultural Heritage in Perugia, Italy. An Honorary Fellow at the University of Wisconsin-Madison, Michael is also a former tour operator whose research in Europe and Southeast Asia focuses on the intersection of food, heritage, and tourism/pilgrimage. He is the founding President of the Council on Heritage and the Anthropology of Tourism (CHAT) at the American Anthropological Association, where he also served on its Task Force on Cultural Heritage. He has authored or edited nearly a dozen books, including The Heritage-scape: UNESCO, World Heritage and Tourism (2009) and Edible Identities: Food as Cultural Heritage (2016), and is the series editor of Bloomsbury’s The Anthropology of Tourism: Heritage, Mobility and Society. www.wcupa.edu/michaeldigiovine.Raúl Matta is a Full Researcher at the Institute Lyfe Research and Innovation Center in Lyon, France. He works at the intersection of anthropology, food and heritage studies. Raúl has conducted fieldwork in Peru, Mexico, Germany, and France, and occupied leading roles in projects funded by the German Research Foundation, the French National Research Agency, and the European Commission. From 2024 to 2027 he is serving as the scientific coordinator (WP2 Leader) for the Horizon Europe project CONVIVIUM: New European Bauhaus Solutions in Food, Living Heritage and Conviviality. His articles have appeared in Social Anthropology, International Journal of Cultural Property, Food, Culture & Society, Food and Foodways, among others. He is the author of From the Plate to Gastro-Politics. Unravelling the Boom of Peruvian Cuisine (2023).

• List of figures, List on contributors, Acknowledgments, 1. The rich entanglements of food and cultural heritage, PART I: Ontologies and Epistemologies of Food and Cultural Heritage, 2. Food, indigeneity, and heritage,3. Religion and cosmovision, 4. Rootless seeds, and why stories matter5. Innovation is multiple, in food and beyond, 6. Biodynamics as cultural heritage: between Steiner’s legacy and contemporary issues, 7. Kitchens: the changing stage of cooking, 8. Edible , monuments: restaurants and heritage cuisines, 9. Food remittances and parcels as migrant food heritage? Limits, ambiguities and lacunae, 10. Foodways on display: the matter of sensoriality within museums and food heritage conservation, 11. Foraging and cultural heritage, PART III: Identity, Place-Making and Belonging, 12. When Dinah and her kitchen are left off the list: intersectionality and the practices of heritage food studies, 13. Pasta grannies and gourmet chefs: critical perspectives on gender and food heritage, 14. Migrants and refugee foods, 15. Taste, senses and memory: outlining methods, themes, and prospects, 16. Terroir, 17. “They thought we were crazy”: a conversation with Flavio Orsini, didactic farmer and Slow Food purveyor, PART IV: Politics and Regulation, 18. When food defines the nation: nationalism and culinary heritage, 19. Food and the Intangible Cultural Heritage Convention, 20. Slow Food, food heritage and social movements, 21. Biocultural food heritage and geographical indications: emerging intersections between intellectual property and biodiversity protection, 22. Food heritage and food citizenship, 23. Culinary tourism as an economic driver, 24. UNESCO Cities of Gastronomy, 25. Agritourism: sustaining foodways and agricultural heritage, 26. Food festivals and heritage, 27. Food as souvenirs, 28. Food heritage and sustainability: an ethnographic analysis, PART VI: Contemporary Issues and Emerging Approaches, 29. Gut microbiota, migration, and heritage, 30. Breastfeeding and heritage, 31. Food shaming and cultural heritage, 32. “The only thing that Lebanese agree on is food”: a conversation with chef and restauranteur Kamal Mouzawak, Index

'In joining their expertise and their networks, Di Giovine and Matta have succeeded in assembling an impressive, global set of contributors. The deep past of food production and consumption, material and immaterial alike, reconfirms that food is good to think with, particularly for understanding the mushrooming of heritage practices in realms ranging from identity and belonging to regulation and policy. ‘Regina F. Bendix, Georg-August-University, Göttingen, Germany'This fascinating and comprehensive volume explores myriad ways that food and cultural heritage intertwine in constructing meaning, place, and power. Contributors from across the social sciences show the explanatory potential of culinary heritage by examining its role in empirical case studies of migration, nation-building, terroir, tourism, restaurant and domestic cooking, museums, and activism.’Carole Counihan, co-editor of Chefs, Restaurants and Culinary Sustainability'This groundbreaking handbook offers a rich, multi-dimensional exploration of how food, in both its everyday and institutionalized forms, profoundly influences our identities, rooting us in particular places and histories.'Ronda L. Brulotte, University of New Mexico'Tackling the social, economic, legal, and cultural Implications of food-as heritage, this volume offers a nuanced, multidisciplinary perspective on how caring about and transmitting foodways along with agropastoral and agricultural traditions is a crucial concern in today’s social movements and policy debates globally.’Chiara Bortolotto, Centre National de Recherche Scientifique (CNRS)'Organized around productive themes in critical heritage studies and food studies, this collection authored by more than 50 scholars worldwide, will become a text to structure our thinking and argue with. It is a robust collection of empirically rich and theoretically generative essays that are good to think with.'Krishnendu Ray, Director of the Doctoral Program in Food Studies at NYU