@article{5966,
  author = {KS Lee},
  title = {Cooking up food memories: A taste of intangible cultural heritage},
  abstract = {In this study, the author conceptualizes food memories as a form of intangible cultural heritage: an immaterial inheritance enacted and ritualized in everyday foodways. Informed by Marcel Proust s literary writings on food and memory alongside David Sutton s gustemology, this study investigates how a community s local residents construct food memories as forms of intangible cultural heritage. The author conducted a fifteen-month quali-tative inquiry with eight local families in Oklahoma, United States. Specifically, the author applied a series of ethnographic methods and cooking as inquiry: a qualitative method using foodmaking as a collaborative activity during the fieldwork. Findings show food memories entail a narrative structure revolving around five constructs: people and communality, foodmaking and the body, sense and synesthesia, emotional reveries, and evocative sceneries. Contributions related to areas of intangible cultural heritage, food memories, gustemology, and practice are discussed.},
  year = {2023},
  journal = {Journal of Hospitality and Tourism Management},
  volume = {54},
  pages = {1-9},
  month = {mar},
  issn = {1447-6770},
  doi = {10.1016/j.jhtm.2022.11.005},
}