Food Studies and the Heritage Turn: a Conceptual Repertoire

Published on Jul 1, 2014in Food & History
· DOI :10.1484/J.FOOD.5.108963
Anneke Geyzen5
Estimated H-index: 5
Recent attention to food heritage has been accompanied by new angles and questions within the field of Food Studies. This paper examines these new angles and questions, while aiming to distinguish the various research visions that influence the publications within the framework of what could be called the heritage turn. The historiographical overview proposes a conceptual repertoire that can be used as a frame of reference for future research; it considers the relationship between food, identity, and so-called attempts at re-identification in terms of heritage claims on the one hand, while scrutinising the concepts of patrimonialisation or heritagisation, heritage, food memory, nostalgia, authenticity, tradition, grandmother’s cooking, terroir, and geographical indications on the other.
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#1Olivier de Maret (Vrije Universiteit Brussel)H-Index: 2
#2Anneke Geyzen (Vrije Universiteit Brussel)H-Index: 5
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