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9781409442639

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'How can something as perishable as food become a concrete connection with the past? This imaginative and sophisticated collection of case studies shows us how cuisines can both unite and divide people, connecting daily routine meals with lofty ideals of nationality and global citizenship. It is full of convincing evidence that communities are not just imagined, they are also eaten.'Richard Wilk, Indiana University, USA

'How can something as perishable as food become a concrete connection with the past? This imaginative and sophisticated collection of case studies shows us how cuisines can both unite and divide people, connecting daily routine meals with lofty ideals of nationality and global citizenship. It is full of convincing evidence that communities are not just imagined, they are also eaten.'Richard Wilk, Indiana University, USA; 'This is an excellent book. For those with an interest in food, heritage and tourism (separately and combined), it is a valuable academic text; for everyone else, it is still valuable as an important read.'Journal of Heritage Tourism, 2015

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Ronda L. Brulotte is Assistant Professor of Anthropology and faculty affiliate with the Latin American and Iberian Institute at the University of New Mexico. Michael A. Di Giovine is an Assistant Professor of Anthropology at West Chester University of Pennsylvania, and Honorary Fellow at the University of Wisconsin-Madison. He is also a member of the American Anthropological Association's Task Force on Cultural Heritage.

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