03-11 Folkloristic Perspectives on Culinary Heritage

Thursday, November 02, 2:30 pm–4:30 pm
Galleria II

This live event will not be recorded.

Sponsored by the Foodways Section

Chair: Lucy M. Long (Center for Food and Culture)

2:30 pm
The Centre for Folklore and Irish Language in County Mayo, Ireland
Debra Lattanzi Shutika (George Mason University)

2:45 pm
Stirring the Pot in Kurtovo Konare: Saving Food and Biocultural Heritage
Lindsey Foltz (University of Oregon, Independent Scholar)

3:00 pm
Skyr Wars: Cultures and Authenticity from the Screen to the Court
Valdimar Tr. Hafstein (University of Iceland) and Jón Þór Pétursson (University of Iceland)

3:15 pm
Fermented Heritage
Áki Guðni Karlsson (University of Iceland)

3:30 pm
Burning Love: Pork Politics, Danish Nationalism, and Migration in Contemporary Europe
Samantha Ruth Brown (University of Oregon)

3:45 pm
The Multiple Heritages of Irish Soda Bread
Lucy M. Long (Center for Food and Culture)

4:00 pm
discussion time

Food is now recognized as cultural heritage by tourism, food, and hospitality industries as well as by institutions for cultural preservation, such as UNESCO. Scholars from a variety of disciplines have critiqued this recognition, analyzing the motivations behind it and its impacts. This panel explores how folklorists can add to these discussions, using case studies to demonstrate how our attention to foodways as dynamic, aesthetic, personal, situated, and political helps us better understand the complexities and nuances of food as heritage.