Autorentext

Michael A. Di Giovine is Professor of Anthropology at West Chester University; Director of its Museum of Anthropology and Archaeology, and Museum Studies Program; and Director of the Ethnographic Field School on Sustainable Food and Cultural Heritage in Perugia, Italy. An Honorary Fellow at the University of Wisconsin-Madison, Michael is also a former tour operator whose research in Europe and Southeast Asia focuses on the intersection of food, heritage, and tourism/pilgrimage. He is the founding President of the Council on Heritage and the Anthropology of Tourism (CHAT) at the American Anthropological Association, where he also served on its Task Force on Cultural Heritage. He has authored or edited nearly a dozen books, including The Heritage-scape: UNESCO, World Heritage and Tourism (2009) and Edible Identities: Food as Cultural Heritage (2016), and is the series editor of Bloomsbury's The Anthropology of Tourism: Heritage, Mobility and Society. www.wcupa.edu/michaeldigiovine.

Raúl Matta is a Full Researcher at the Institute Lyfe Research and Innovation Center in Lyon, France. He works at the intersection of anthropology, food and heritage studies. Raúl has conducted fieldwork in Peru, Mexico, Germany, and France, and occupied leading roles in projects funded by the German Research Foundation, the French National Research Agency, and the European Commission. From 2024 to 2027 he is serving as the scientific coordinator (WP2 Leader) for the Horizon Europe project CONVIVIUM: New European Bauhaus Solutions in Food, Living Heritage and Conviviality. His articles have appeared in Social Anthropology, International Journal of Cultural Property, Food, Culture & Society, Food and Foodways, among others. He is the author of From the Plate to Gastro-Politics. Unravelling the Boom of Peruvian Cuisine (2023).

Klappentext

The Routledge Handbook of Food and Cultural Heritage explores the many varied intersections of food and cultural heritage from a robust, transdisciplinary perspective.