Critical Approaches to Food Heritage in Latin America. Introduction

References

Brulotte, R. L., Di Giovine M. A. (2014). Edible Identities: Food as Cultural Heritage. New York, NY: Routledge.

Geyzen, A. (2015). Food Studies and the Heritage Turn: A Conceptual Repertoire. Food and History, 2(12), pp. 67-96. https://doi.org/10.1484/J.FOOD.5.108963.

Hall, S. (1999). Whose Heritage? Un-settling ‘The Heritage’, Re-imaging the Post-nation. Third Text, (13), pp. 3-13. https://doi.org/10.1080/09528829908576818

Kirshenblatt-Gimblett, B. (1995). Theorizing Heritage. Ethnomusicology, 3(39), pp. 367-380. https://doi.org/10.2307/924627

Published
2019-12-31