Edible identities : food as cultural heritage / edited by Ronda L. Brulotte, Michael A. Di Giovine.
Bringing together cultural anthropologists, archaeologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional,...
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| Online Access: | Electronic book from EBSCO |
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| Format: | eBook |
| Language: | English |
| Published: | Farnham, Surrey ; Burlington, VT : Ashgate, 2014. Ã2014 |
| Series: | Heritage, culture, and identity.
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