Dallen J. Timothy - Heritage Cuisines: Traditions, identities and tourism

Food is one of the most fundamental elements of culture and a significant marker of regional and ethnic identity. It encompasses many other elements of cultural heritage beyond the physical ingredients required for its production. These include folklore, religion, language, familial bonds, social structures, environmental determinism, celebrations and ceremonies, landscapes, culinary routes, smells and tastes, to name but a few. However, despite all that is known about foodways and cuisine from hospitality, gastronomical, supply chain and agricultural perspectives, there still remains a dearth of consolidated research on the wide diversity of food and its heritage attributes and contexts.

This edited volume aims to fill this void by consolidating into a single volume what is known about cuisines and foodways from a heritage perspective and to examine and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements as they pertain to comestible cuisines and practices. The book takes a global and thematic approach in examining heritage cuisines from a wide range of perspectives, including agriculture, hunting and gathering, migration, ethnic identity and place, nationalism, sustainability, colonialism, food diversity, religion, place making, festivals and contemporary movements and trends. All chapters are rich in empirical examples but steady and sound in conceptual depth.

This book offers new insight into and understanding of the heritage implications of cuisines and foodways. The multidisciplinary nature of the content will appeal to a broad academic audience in the fields of tourism, gastronomy, geography, cultural studies, anthropology and sociology.

Dallen J. Timothy is Professor of Community Resources and Development, Director of the Tourism Development and Management Program and Senior Sustainability Scientist at Arizona State University. Professor Timothy is Editor of the Journal of Heritage Tourism and serves on the editorial boards of sixteen international journals. His primary research interests include cultural heritage; tourism and sustainable development; globalization processes and supranationalism; political boundaries and border issues; biodiversity and tourism impacts; religion, conflict and security; immigration and global diasporas; and peripheral region dynamics.

Series Editor: Michael Hall, University of Canterbury, New Zealand

This groundbreaking series focuses on cutting-edge research on key topics and contemporary issues in the area of gastronomy, food and drink to reflect the growing interest in this as academic disciplines as well as food movements as part of economic and social development. The books in the series are interdisciplinary and international in scope, considering not only culture and history but also contemporary issues facing the food industry, such as security of supply chains. By doing so the series will appeal to researchers, academics and practitioners in the fields of gastronomy and food studies, as well as related disciplines such as tourism, hospitality, leisure, hotel management, cultural studies, anthropology, geography and marketing.

Published:

The Business of Champagne: A Delicate Balance

Steven Charters

Alternative Food Networks

David Goodman, Michael Goodman & Melanie DuPuis

Sustainable Culinary Systems

C. Michael Hall and Stefan Gossling

Wine and Identity

Edited by Matt Harvey, Warwick Frost and Leanne White

Social, Cultural and Economic Impacts of Wine in New Zealand

Peter Howland

The Consuming Geographies of Food

Hillary Shaw

Heritage Cuisines: Traditions, Identities and Tourism

Dallen J. Timothy

Forthcoming:

Food Tourism and Regional Development

C. Michael Hall and Stefan Gossling

First published 2016

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2016 Editorial matter and selection:, Dallen J. Timothy; individual chapters: the contributors.

The right of Dallen J. Timothy to be identified as the author of the editorial material, and of the authors for their individual chapters, has been asserted in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988.

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ISBN: 978-1-138-80506-4 (hbk)

ISBN: 978-1-315-75252-5 (ebk)

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DALLEN J. TIMOTHY

EDMUND SEARLES

WARWICK FROST AND JENNIFER LAING

GREGORY RAMSHAW

DALLEN J. TIMOTHY

DEBORAH CHE

C. MICHAEL HALL

DALLEN J. TIMOTHY AND AMOS S. RON

SALLY EVERETT

ATSUKO HASHIMOTO AND DAVID J. TELFER

DALLEN J. TIMOTHY AND MIGUEL PENA

STEPHEN W. BOYD

DALLEN J. TIMOTHY

Stephen W. Boyd is Professor of Tourism in the Department of Hospitality and Tourism Management at Ulster University, UK. He is best known for his research on cultural and heritage tourism, national parks, tourism and trails, dark and political tourism. His current research outside of these areas focuses on heritage interpretation, community empowerment in island communities, as well as an interest in food tourism, in particular slow food.

Deborah Che is a Lecturer in the School of Business and Tourism at Southern Cross University where she has been involved in developing and teaching in the online Le Cordon Bleu Master of Gastronomic Tourism. She has researched agritourism, food tourism, and wine tourism in the US and has published on linkages between agritourism and wine tourism destinations, emphasizing food quality/safety, and specialized local foods; the role of winery tasting rooms in education, direct marketing and differentiation; and branding in agritourism and food tourism development and marketing. She is currently examining food and destination branding and the role of farm-based family enterprises in tourism development in Australia.

Sally Everett is the Deputy Dean (Quality and Student Experience) at the Lord Ashcroft International Business School, Anglia Ruskin University, UK, and is a Principal Fellow of the Higher Education Academy. Sallys research interests include innovation in business education, cultural tourism, sustainable development, visitor management and heritage interpretation. She has also published extensively in the field of food and drink tourism.