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Index
Cover
Title
Copyright
Contents
List of figures
List of tables
About the contributors
1 Introduction: Heritage cuisines, foodways and culinary traditions
2 The raw, the cooked and the fermented: The culinary heritage of foragers, past and present
3 Cuisine, migration, colonialism and diasporic identities
4 Food, heritage and nationalism
5 Personal heritage, intergenerational food and nostalgia
6 Agricultural heritage, agritourism and rural livelihoods
7 Heirloom products in heritage places: Farmers’ markets, local food and food diversity
8 Religious heritage, spiritual aliment and food for the soul
9 Iconic cuisines, marketing and place promotion
10 Culinary trails
11 Food festivals and heritage awareness
12 Reflections on slow food: From ‘movement’ to an emergent research field
13 Conclusion: Heritage cuisines and the patrimony of food
Index
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