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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Heritage: Critical Perspectives

Food Heritage: Critical Perspectives

Parasecoli, Fabio
Bienassis, Loïc

Paperback

Series: Routledge Food Studies

Business GeneralAnthropologyGeneral Political Science

ISBN10: 1032830875
ISBN13: 9781032830872
Publisher: Routledge
Published: Aug 11 2026
Pages: 284
Weight: 0.93
Height: 0.63 Width: 6.14 Depth: 9.21
Language: English

This book presents a critical analysis of the concept of food heritage through a dialogue between its academic definitions and the vaguer, more common-sense meaning of the term.

By addressing the notion of heritage through the question of food and eating practices, this book allows us to revisit the very meaning of this concept, now well established yet still interpreted through a wide variety of perspectives. In a mirror image, viewing the notion of heritage through the lens of food allows us to investigate an important dimension of our modern foodways. Beyond the conceptual discussion, the book analyses the concrete processes through which foods and food practices come to be defined, recognized, and mobilized as heritage, showing how these dynamics unfold in varied cultural and institutional contexts. Chapters draw on case studies from across the world--in Belgium, Catalonia, China, Brazil, Estonia, France, Japan, Korea, Morocco, Poland, Serbia, as well as across Africa and the Mediterranean region--and propose different temporalities while involving a range of actors. Among these actors, however, UNESCO occupies a particularly important place in this volume, due to the role it plays as a legitimizing body, supposed to officially consecrate certain elements as heritage. The practical cases reveal the complexity of the situations and provide detailed examples of specific issues and difficulties involved in thinking about the heritagization of food and assessing the practices related to it.

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