Marc de Ferriere le Vayer – Center for Intercultural Dialogue

Lum, C. M. K., & de Ferrière le Vayer, M. (Eds.). (2016). Urban foodways and communication: Ethnographic studies in intangible cultural food heritages around the world. Lanham, MD: Rowman & Littlefield.

Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life – knowledge, skills set, traditions — deemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations.

Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study focuses its analysis on how the featured foodways manifests itself symbolically through and in communication. The book helps advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion.

To apply for a 30% reduction in the price of the book prior to June 17, 2017, contact Casey Lum directly.

Table of Contents:

At the Intersection of Urban Foodways, Communication, and Intangible Cultural Heritage: An Introduction – Casey Man Kong Lum and Marc de Ferrière le Vayer

Bacalhau–A Love Story: An Ethnographic Study of Portuguese Foodways – paula arvela

Kimchi Nation: Constructing Kimjang as an Intangible Korean Heritage – Chi-Hoon Kim

The Lebanese Bigarade: A Tree at the Heart of Urban Foodways – Aïda Kanafani-Zahar

Shark Town: Kesennuma’s Taste for Shark and the Challenge of a Tsunami – Jun Akamine

The Story in My Matzah Ball Soup: Food as Memory, Identity, and Culture in Contemporary Jewish Barcelona – Catherine Simone Gallin

Gastronomic Festivals and Celebrations on the Montenegrin Coast: Promoting Multicultural Heritage through Traditional Foodways – Ivona Jovanović, Andriela Vitić-Ćetković, and Charles A. Baker-Clark

FIFA vs. As Baianas de Acarajé and the Politics of the Cultural Imaginary – Scott Alves Barton

Edible Heritage: Tradition, Health, and Ephemeral Consumption Spaces in Mexican Street Food – José Antonio Vázquez-Medina, Miriam Bertrán, and F. Xavier Medina

Botteghe Storiche: A Study of the Disappearance of Historic Food Shops and Its Role in the Transformation of Rome’s Urban Social Life – Sonia Massari, Elena T. Carbone, and Salem Paulos

Urban Melting Pot: Food Heritage in Yakutia – Isabelle Bianquis and Isabella Borissova

Epilogue: Urban Foodways as Communication and as Intangible Cultural Heritage – Wendy Leeds-Hurwitz

Call for Chapter Proposals for a New Book
Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages Around the World

Chapter Proposal Submission Deadline: November 15, 2014

Editors:
Casey Man Kong Lum, William Paterson University, USA, and
Marc de Ferriere le Vayer, the UNESCO Chair Project on Safeguarding and Promoting Cultural Food Heritage, the University of Tours, France

Book Overview:
Embedded in the quest for ways to preserve and promote heritage of any kind is an appreciation or a sense of an impending loss of a particular way of life – knowledge, skills set, traditions — deemed vital to the survival of a culture. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations.

Intangible cultural heritage, according to the 2003 Convention for the Safeguarding of Intangible Cultural Heritage, refers to “the practices, representations, expressions, knowledge, skills – as well as the instruments, objects, artefacts and cultural spaces associated therewith – that communities, groups and, in some cases, individuals recognize as part of their cultural heritage. This intangible cultural heritage, transmitted from generation to generation, is constantly recreated by communities and groups in response to their environment, their interaction with nature and their history, and provides them with a sense of identity and continuity, thus promoting respect for cultural diversity and human creativity.”

Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study is expected to focus its analysis on how the featured foodways manifests itself symbolically through and in communication. The proposed volume aims to help advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion. We invite chapter proposals from scholars from all geographic and cultural regions of the world, and are particularly interested in attracting scholars from diverse disciplinary backgrounds to write ethnographic case studies of distinctly identifiable foodways that they consider worthy of examination as intangible cultural heritage.

Submission Guidelines:
While the definition of intangible cultural heritage by the 2003 UNESCO Convention for the Safeguarding of Intangible Cultural Heritage provides a good general conceptual framework, interested colleagues are encouraged to contribute their most current research and interpretation to substantiate, augment, or otherwise advance our understanding in this area of academic inquiry.

What to submit:
All submissions must include two documents, a Chapter Proposal and a separate CV of no more than three pages. The Chapter Proposal must contain (a) a working title of the proposed chapter, (b) an 800 to 1,000-word exposition consisting of a clear description of the proposed ethnographic case study and a concise statement on how and why the foodways being examined can be regarded as a form of intangible cultural heritage, and (c) a one to two-page annotated outline of the proposed chapter. Please do not identify yourself in any way in the Chapter Proposal. Include in your submission a separate CV of no more than three pages. All submissions will go through a referee process by a review committee established in conjunction with the UNESCO Chair Project on Safeguarding and Promoting Cultural Food Heritage at the University of Tours, France.

Submission format:
All submissions must be written in English and prepared in accordance with the style of the sixth edition of the American Psychological Association (APA) Publication Manual. Please submit your documents in the MS Word file format.

Submission deadline (and contact person for inquiry):
Please send your Chapter Proposal and CV in the same email on or before November 15, 2014 (Eastern Time) to: Casey Lum
Notification of acceptance status of chapter proposals: December 15, 2014
Submission deadline of complete chapters: on or before April 15, 2015

Length of each complete chapter manuscript:
Each complete chapter manuscript must be between 5,000 and (no more than) 5,500 words, inclusive of the main text and References. The use of the 12-point Times New Roman font in MS Word is preferred.