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2018 | OriginalPaper | Buchkapitel

Diversity of Food Traditions: A Historical Perspective on Invention and Transformation

verfasst von : Alessandro Isoni

Erschienen in: Food Diversity Between Rights, Duties and Autonomies

Verlag: Springer International Publishing

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Abstract

Starting from the concept of “invented traditions” coined by E. J. Hobsbawm and T. O. Ranger in 1983, this contribution examines how the misrepresentation of national histories can be prejudicial. An analysis of how this term may be applied to Ancel Key’s invention of “the Mediterranean diet”, after his 1952 journey to Italy, follows. According to Keys, a Mediterranean diet prevents heart disease, because of the appropriate combination of vegetables, carbohydrates, natural proteins and olive oil, thus explaining the low cholesterol rates in the Mediterranean area compared to those of people living in the US.

However, although Keys’ intuition may be correct from a clinical point of view, his all-encompassing historical reconstruction reveals itself to be an imaginary description of a world that has never existed. This perspective proves to confound classical antiquity with a modern way of life, based on exotic and orientalistic view of the Mediterranean area. While this reconstruction strongly contributed to the declaration of the Mediterranean diet as intangible cultural heritage by UNESCO in 2010, it is worth underlining that this decision was made at a time when globalization is widely menacing local communities with well-defined cultural identities.

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Nächstes Kapitel Food Security: A Challenge for a Global Governance

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Titel: Diversity of Food Traditions: A Historical Perspective on Invention and Transformation
verfasst von: Alessandro Isoni
Verlag: Springer International Publishing
Buch: Food Diversity Between Rights, Duties and Autonomies
Print ISBN: 978-3-319-75195-5

Electronic ISBN: 978-3-319-75196-2

Copyright-Jahr: 2018
DOI: https://doi.org/10.1007/978-3-319-75196-2_12

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