01312nas a2200133   4500000000100000008004100001260000800042100001100050245007000061300000800131490000700139520101800146022001401164       2023                            d  cmar1 aKS Lee00aCooking up food memories: A taste of intangible cultural heritage  a1-90 v543 aIn 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.  a1447-6770