Raúl Matta – författare

The Routledge Handbook of Food and Cultural Heritage explores the many varied intersections of food and cultural heritage from a robust, transdisciplinary perspective.Innovative in its approach, this cutting-edge Handbook thinks beyond traditional boundaries to present unique perspectives on the myriad ways in which food and cultural heritage are entangled in theory and practice. Both are growing industries; both are deeply rooted in families, cultures, and societies; both generate controversy and are deployed for political and economic activism. They also both have intellectual lives of their own, and are centers of interdisciplinary fields themselves—yet they also intersect in interesting and, until this book, under-theorized ways. After a comprehensive introduction that presents and challenges the state-of-the-art in the disciplines of critical food and critical heritage studies, the Handbook’s chapters are divided into six themes common to both fields: Ontologies and epistemologies of food and cultural heritage; material culture; identity, placemaking and belonging; politics and regulation; tourism development and heritage management; and contemporary issues and emerging approaches. To give representation of voices not usually heard in the scholarly tradition, special interviews with food-and-heritage practitioners complement the comprehensive chapters, adding further depth to the volume through their own lived experiences.With contributions from nearly 50 internationally recognized scholars, social scientists, dieticians, practitioners, and activists, this book is essential reading to scholars, students, researchers, industry professionals, and practitioners looking to understand the complex and compelling ways in which food, foodways, and cultural heritage overlap and impact each other, providing venues for collaborations.

How does food restore the fragmented world of migrants and the displaced? What similar processes are involved in challenging, maintaining or reinforcing divisions between groups coexisting in the same living place? Food Identities at Home and on the Move examines how ‘home’ is negotiated around food in the current worldwide context of uncertainty, mobility and displacement. Drawing on empirical approaches to heritage, identity and migration studies, the contributors analyse the relationship between food and the various understandings of home and dwelling. With case studies on sushi around the world, food as heritage in the Afghan diaspora and Mexican foodways in Chicago, these chapters offer novel readings on the convergence of food and migration studies, the anthropology of space and place and the field of mobility by focusing on how entangled stories of food and home are put on display for constructing the present and imagining the future.

How does food restore the fragmented world of migrants and the displaced? What similar processes are involved in challenging, maintaining or reinforcing divisions between groups coexisting in the same living place? Food Identities at Home and on the Move examines how ‘home’ is negotiated around food in the current worldwide context of uncertainty, mobility and displacement. Drawing on empirical approaches to heritage, identity and migration studies, the contributors analyse the relationship between food and the various understandings of home and dwelling. With case studies on sushi around the world, food as heritage in the Afghan diaspora and Mexican foodways in Chicago, these chapters offer novel readings on the convergence of food and migration studies, the anthropology of space and place and the field of mobility by focusing on how entangled stories of food and home are put on display for constructing the present and imagining the future.

This book provides an interdisciplinary examination of Peruvian cuisine’s shift from a culinary to a political object and the making of Peru as a food nation on the global stage. It focuses on the contexts, processes and protagonists that have endowed the country’s cuisine with new meaning, new coherence and prominence, and with the ability to communicate what was important for Peruvians after decades of political violence and economic decline. This work unfolds central processes of the culinary project ranging from the emergence of gastronomy, to the refiguring of indigenous people as producers, to the use of cultural identity as an authenticating force. From the Plate to Gastro-Politics offers a critical reading of what has been called a “gastronomic revolution”, highlighting the ways in which claims to national unity and social reconciliation smooth over ongoing inequalities.This book will be of interest to scholars and students of food studies, cultural anthropology, heritage studies and Latin American studies.