Heritage Cuisines : Traditions, identities and tourism (Paperback)

1. Introduction: Heritage Cuisines, Foodways and Culinary Traditions Dallen J. Timothy  2. The Raw, the Cooked and the Fermented: The Culinary Heritage of Foragers, Past and Present Edmund Searles  3.
Cuisine, Migration, Colonialism and Diasporic Identities Warwick Frost and Jennifer Laing  4. Food, Heritage and Nationalism Gregory Ramshaw  5. Personal Heritage, Intergenerational Food and Nostalgia
Dallen J. Timothy  6. Agricultural Heritage, Agritourism and Rural Livelihoods Deborah Che 7. Heirloom Products in Heritage Places: Farmers’ Markets, Local Food and Food Diversity C. Michael Hall 8.
Religious Heritage, Spiritual Aliment and Food for the Soul Dallen J. Timothy and Amos S. Ron  9. Iconic Cuisines, Marketing and Place Promotion Sally Everett  10. Culinary Trails Atsuko Hashimoto and David J. Telfer  11. Celebrating Heritage Foods: Culinary Festivals, Tourism and Food Production Dallen J. Timothy and Miguel Pena  12. Reflections on Slow Food: From ‘Movement’ to an Emerging Research Field Stephen W. Boyd 13. Conclusion: Heritage Cuisines and the Patrimony of Food Dallen J. Timothy