Edible identities
Food as cultural heritage
Bibliographic Data
| ID | 12724595 |
|---|---|
| Authors | Robert M O’Halloran (0000-0003-4299-9281, East Carolina University, corresponding author) |
| Year | 2015 |
| Volume | 15 |
| Issue | 1 |
| Pages | 105-107 |
| Publication date | 2015-10-27 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Journal of Tourism and Cultural Change (JOURNAL) |
| Journal identifiers | ISSN: 1476-6825 • E-ISSN: 1747-7654 |
| Publisher | Taylor & Francis (PUBLISHER • GB) |
| DOI | 10.1080/14766825.2015.1105351 |
| OpenAlex | W2462282549 |
| Language | EN |
| Citations received | 3 |
Edible entities: Food as cultural heritage is a book that focuses on diverse cuisines as culture and heritage. As noted in the introduction of the book, food, as heritage implies that while closely
Aesthetics · Archaeology · Art · Cultural heritage · Cultural heritage management · Environmental ethics · Food culture · Geography · Industrial heritage · Sociology · Tourism · Values · Anthropology · Culinary Culture and Tourism · History · Philosophy
| Citations per year | 0.43 |
|---|---|
| Citation span | 2019 - 2023 (5) |
| Highly cited | No |