Food Studies and the heritage turn: a conceptual repertoire

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Abstract

The recent societal attention for food heritage is accompanied by new research angles and questions within Food Studies. This article will examine these angles and questions, while it aims at distinguishing the various research visions that influence the publications within the framework of what could be called the heritage turn. Besides, the historiographical overview will propose a conceptual repertoire that can be used as a reference frame for future research; it will consider the relationship between food, identity and the so-called attempts at re-identification in terms of heritage claims on the one hand, while it will scrutinise the concepts of patrimonialisation or heritagisation, heritage, food memory, nostalgia, authenticity, tradition, grandmother's cooking, terroir and geographical indications on the other.
Original languageEnglish
Pages (from-to)67-96
Number of pages30
JournalFood & History
Volume12
Issue number2
Publication statusPublished - 2014

Keywords

  • Food Studies
  • heritage studies
  • concepts
  • literature review
  • erfgoedstudies

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