TY - JOUR
AU - KS Lee
AB - 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.
BT - Journal of Hospitality and Tourism Management
DA - mar
DO - 10.1016/j.jhtm.2022.11.005
N2 - 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.
PY - 2023
SP - 1
EP - 9
T2 - Journal of Hospitality and Tourism Management
TI - Cooking up food memories: A taste of intangible cultural heritage
VL - 54
SN - 1447-6770
ER -