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Food01a


Contested food heritages [SIEF Working Group on Food Research] I 
Convenors:
Håkan Jönsson (Lund University)
Maja Godina Golija (ZRC SAZU)
Ester Bardone (University of Tartu)
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Stream:
Food
Format:
Panel
Sessions:
Monday 21 June, 16:15-18:00 (UTC+3)

Short Abstract:

Food heritage is a field where cultural, political and economic actors interact, often with conflicting views on how edible pasts should be expressed, and who can legitimately express them. The panel invites papers on power, participation and transgression in relation to contested food heritages.

Long Abstract

Food heritage is a field where cultural, political and economic actors interact, often with conflicting views on both how edible pasts should be expressed, and who can legitimately express them. As other forms of cultural heritage, food or culinary heritage is a mode of cultural production that reflects the past and projects into the future. We can see processes of heritagization in action when it comes to the branding of food products and destinations, often connected to gastronationalism, (i.e., images of the culinary excellence of a nation or region). However, there are also many examples of a denial or avoidance of certain historical foods and foodways as they may have become uncanny reminders of social injustice - violence, poverty, xenophobia, racism, ethnic conflicts, and so on.

This panel invites papers on power, participation and transgression in relation to contested food heritages. Papers may elaborate on topics such as:

• the selective use and remembering/forgetting of food traditions from the past (in terms of time period, ethnic or social group, etc);

• contested interpretations of similar foods (or dishes) as heritage in different sociocultural and political contexts;

• food heritage as an arena for political struggles and competition between and within nation-states or regions; contested ownership of food heritage as a cultural property;

• food heritage, gentrification and socio-economic inequalities (between producers as well as consumers);

• limits of food heritage and heritagization.

Accepted papers: