ABSTRACT
This introduction presents an overview of key concepts discussed in the subsequent chapters of this book. The book examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. It deals with how food is used to mark insiders and outsiders within ethnic groups, how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the economic and social revitalization of communities. In 2010, food made its first appearance on UNESCO World Heritage lists with the inscription of three diverse cuisines and one type of culinary product: the Mediterranean Diet, the French Gastronomic Meal, Mexican or Michoacan Cuisine, and Croatian gingerbread. UNESCO responded by taking progressive steps towards defining, valorizing and safeguarding intangible cultural heritage.
