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Journal articles on the topic 'Cuisine And Identity'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Pennington, Jean A. T. "Cuisine." Terminology 3, no. 1 (1996): 155–69. http://dx.doi.org/10.1075/term.3.1.08pen.

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Cuisine, the culinary/cultural identity of foods, is one of the descriptive facets (characteristics) included in the International Interface Standard for food databases. The interface was developed to help standardize food descriptive terms and facilitate computerized retrieval and exchange of information from food-related databases. The terms of the cuisine facet may help identify and characterize some foods in databases and allow for specific retrievals of information from those databases. A hierarchy of cuisine terms (i.e., broader and narrower terms) was developed on the basis of informati

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2

Xie, Philip Feifan. "Tourism Promotion Through the Unesco Creative City of Gastronomy." Journal of Gastronomy and Tourism 5, no. 4 (2021): 195–206. http://dx.doi.org/10.3727/216929721x16105303036553.

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The research aim is to use Macau, SAR China, as a case study to better understand the role of cuisine in promoting tourism, specifically: (1) identify key attributes for Gastronomia Macaense (Macanese cuisine) from community and industry leaders; (2) raise awareness for the importance of culinary heritage and food branding; and (3) offer a foundation for collective responses among stakeholders to participate in the application of the UNESCO Creative City of Gastronomy. Qualitative interviews for investigating Macanese cuisine were undertaken based upon identity, authenticity, image, and longev

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Armanet, Éléonore, and Christian Bromberger. "Editorial." Anthropology of the Middle East 15, no. 2 (2020): vii—xii. http://dx.doi.org/10.3167/ame.2020.150201.

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Abstract: The article introduces the issue, in which the following topics are addressed: history of the anthropology of food; food choices and prohibitions; food, cooking and identity; cooking and rituals; cooking, sexual roles and social relations; and cooking, migrations and globalisation.Résumé : L’article présente le numéro où sont abordés les thèmes suivants : histoire de l’anthropologie de l’alimentation ; choix et interdits alimentaires ; alimentation, cuisine et identité ; cuisine et rituels ; cuisine, rôles sexuels et relations sociales ; cuisine, migrations et globalisation.

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Klein, Jakob A. "Redefining Cantonese cuisine in post-Mao Guangzhou." Bulletin of the School of Oriental and African Studies 70, no. 3 (2007): 511–37. http://dx.doi.org/10.1017/s0041977x07000821.

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AbstractTo what extent do regional cuisines provide a set of principles through which “outside” flavours, foodstuffs and techniques may be safely incorporated? This question is explored through an ethnographic account of Cantonese cuisine in Guangzhou (Canton) at the turn of the twenty-first century. I focus on a historic restaurant in the city, where managers and cooks sought to innovate with the help of “outside” tastes, but without the restaurant losing its status as a “traditional” establishment. I argue that the incorporation of “outside” flavours onto local menus was not done on the basi

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Graff, Sarah R. "Archaeology of Cuisine and Cooking." Annual Review of Anthropology 49, no. 1 (2020): 337–54. http://dx.doi.org/10.1146/annurev-anthro-102317-045734.

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This review demonstrates that recent contributions by archaeologists to the study of cuisine and cooking present a new addition to the field of anthropology. Archaeologists situate their work historically and contextually by examining cuisines that are culturally constructed. Studying cooking and food preparation helps elucidate relationships among material practices, understandings of taste, identity, power, and meaning in a society. Archaeologists can not only discover specific ingredients in food, but also reconstruct recipes, decipher regional cuisines, ascertain sensory experiences, recov

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Baghdadi, Ibrahim. "Innovation Networks: A Tool for Food-Culture Preservation and Sustainability in the Era of Globalization." Journal of Sustainable Development 12, no. 1 (2019): 10. http://dx.doi.org/10.5539/jsd.v12n1p10.

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The growing exposure to globalization, since 1990s, has initiated some significant alterations to the Lebanese economy, society, and culture. For the last two decades, it has been observed that international cuisines and eccentric menu items have been invading the local market and taking over ethnic and traditional cuisines, what threatens, if this trend continues, the identity of traditional cuisine and, consequently, the sustainability of local food culture.   Departing from the case of Lebanon, this paper studies the impact of globalization on traditional cuisine and highlights

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McWilliams, James E. "Cuisine and National Identity in the Early Republic." Historically Speaking 7, no. 5 (2006): 5–8. http://dx.doi.org/10.1353/hsp.2006.0041.

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Frynia, Łukasz. "Rola jedzenia w budowie mitu Austro-Węgier jako elementu tożsamości środkowoeuropejskiej." Studia Interkulturowe Europy Środkowo-Wschodniej 12 (November 15, 2019): 38–62. http://dx.doi.org/10.5604/01.3001.0013.5613.

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This work deals with the problem of the self-identity of the inhabitants of Central and Eastern Europe, and their self-determination in relation to the Austria-Hungary. An important element of this issue is the mythologization of history, also cultural memory about the past that can be shown through the certain fragment of the anthropology of everyday life-cuisine and culinary culture. The Austro-Hungarian myth fixed in culture through cuisine becomes the material of regional identity. The paper contains main conclusions of the master thesis On the search of self-identity in Central and Easter

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Andreeva, L. A., O. A. Hopiaynen, and N. V. Filimonova. "NATIONAL CUISINE AS A CONSTITUENT PART OF ETHNIC IDENTITY." Historical and social-educational ideas 9, no. 6/1 (2017): 121–26. http://dx.doi.org/10.17748/2075-9908-2017-9-6/1-121-126.

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10

Zainal Abidin, Muhammad Rezza, Farah Adibah Che Ishak, Ismi Arif Ismail, and Nurul Hanisah Juhari. "Modern Malaysian Cuisine: Identity, culture, or modern-day fad?" International Journal of Gastronomy and Food Science 21 (October 2020): 100220. http://dx.doi.org/10.1016/j.ijgfs.2020.100220.

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11

Laizāns, Mārtiņš. "Dinner with Mock Faustus: Multilingual Cuisine Cooks the Identity." Interlitteraria 26, no. 1 (2021): 122–36. http://dx.doi.org/10.12697/il.2021.26.1.9.

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Phenomena related to gastronomy form an important part of both individual and collective identities. The gastronomical dimensions of literature can often be perceived as a commentary on the political, historical and societal, going beyond just the food. As cuisines are becoming more mixed globally, languages describing gastronomical scenes in literature are also becoming more multilingual. The novel Mock Faustus (1973), by the Latvian writer Marģers Zariņš, fuses the gastronomical and the multilingual to the extreme, producing a utopian linguistic hybrid of the Latvian language to which

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Chuang, Hui-Tun. "The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine og Taiwan." Copenhagen Journal of Asian Studies 27, no. 2 (2009): 84–108. http://dx.doi.org/10.22439/cjas.v27i2.2542.

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The rise of culinary tourism reflects political and economic transformations in Taiwan. This paper examines the relationship between the anxiety of the identity crisis is bubbling up in Taiwan and the way in which dietary culture becomes an important part of identity practice. Traditional Taiwanese cuisine has recently been given new recognition through the practice of culinary tourism. Previously disappearing ethnic foods have regained visibility in the haute cuisine market. The trend of ethnic cuisine restoration is a worldwide phenomenon; yet, in the Taiwanese case, it is unique because the

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Jacobs, Hersch. "Structural Elements in Canadian Cuisine." Cuizine 2, no. 1 (2010): 0. http://dx.doi.org/10.7202/039510ar.

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Abstract Food is often an intrinsic element of national identity and pride, but articulating what constitutes a Canadian cuisine has proven elusive. The challenge lies in the absence of a coherent hegemony, an absence arising from a diverse immigrant population and a political tradition that respects its differences. Nonetheless, the notion of a Canadian cuisine finds expression in the country’s public and private institutions, in the way that recipes originating elsewhere have been interpreted, and in the use of native ingredients and practices.

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Ojo, Sanya. "Identity, Ethnic Embeddedness, and African Cuisine Break-Out in Britain." Journal of Foodservice Business Research 21, no. 1 (2016): 33–54. http://dx.doi.org/10.1080/15378020.2016.1263058.

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Khansaheb, Ayisha. "Exploring the Nation: Gender, Identity and Cuisine in the UAE." Hawwa 19, no. 1 (2021): 76–101. http://dx.doi.org/10.1163/15692086-bja10018.

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Abstract This article examines various heritage displays and festivals that have occurred in the United Arab Emirates and analyzes, in particular, the representation of women and cuisine. Over a two-year period (August 2015 to August 2017), I interviewed senior Emirati women and collected their oral histories, focusing mainly on cooking practices in the past and how those practices evolved with time. The article compares those oral histories with the representations shown in heritage festivals and spaces and concludes that the women I interviewed are inadequately represented and that the prese

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Kim, Chi-Hoon. "Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik." Gastronomica 17, no. 3 (2017): 4–14. http://dx.doi.org/10.1525/gfc.2017.17.3.4.

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The recent race among nation-states to promote national cuisine as a way to counter globalization has marked food as a resource to reinforce national identity and preserve local food heritage. In 2008, South Korean president Lee Myung-bak joined this “food war” by launching the Global Hansik Campaign to reinforce Korean national identity and enhance the nation's image. The government chose royal court cuisine of the Joseon dynasty (1392–1910) as the national representative to present a unified and culturally refined image to simultaneously neutralize local differences and project its global de

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17

Berno, Tracy, Eilidh Thorburn, Mindy Sun, and Simon Milne. "International visitor surveys." Hospitality Insights 3, no. 1 (2019): 7–9. http://dx.doi.org/10.24135/hi.v3i1.53.

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International visitor surveys (IVS) are traditionally designed to provide destinations with marketing data and intelligence. The New Zealand Tourism Research Institute has been developing new approaches to IVS implementation and data collection in the Pacific Islands that can provide a much richer source of information [1]. The research outlined here is the first to utilise an IVS to explore the positioning of cuisine in the culinary identity of a destination – specifically, the cuisine of the Cook Islands. The Cook Islands is known primarily for its sun, sea and sand features, rather than its

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Balakrishnan Nair, Bipithalal, Satyajit Sinha, and M. R. Dileep. "What makes inauthenticity dangerous." Tourism 68, no. 4 (2020): 371–88. http://dx.doi.org/10.37741/t.68.4.1.

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This study inspects the dangers of being inauthentic while posing as apostles of authentic, ethnic service providers in tourism. The concept of authenticity was adopted to understand how the commodification of cultural features, especially food, of a multiethnic destination influences the realness of traditional cuisine. The study was conducted in Goa, India, also known as tourist Mecca. The research findings demonstrate that tourism acts as a dominant player in creating a transfigurative replica of tourist’s expectations. This makes touristified versions of traditional foods, severely influen

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Popova, Elena Vasilyevna. "“GRANNY‘S PASTA”: NAMES, TECHNOLOGIES AND SYMBOLISM OF PASTA PRODUCTS FOR SOUPS IN UDMURT AND BESERMAN FOLK CUISINE." Yearbook of Finno-Ugric Studies 15, no. 1 (2021): 157–71. http://dx.doi.org/10.35634/2224-9443-2021-15-1-157-171.

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The article deals with different types of pasta products for soups in traditional Udmurt and Beserman cuisine, their local names, composition, cooking technologies, and area of distribution. Soups with pieces of yeast dough or fresh dough are included in the menu of national cuisine and have an important symbolic place in food identity. Such soups were prepared as an everyday dish, or as a ritual dish with sacrificial animal (poultry) meat; some types of dishes are preserved in the wedding ritual of the Southern Udmurts. Soups with slices of dough are more common in presentations and master cl

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20

MILLER, HANNA. "Identity Takeout: How American Jews Made Chinese Food Their Ethnic Cuisine." Journal of Popular Culture 39, no. 3 (2006): 430–65. http://dx.doi.org/10.1111/j.1540-5931.2006.00257.x.

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James Farrer. "Modern Japanese Cuisine: Food, Power and National Identity (review)." Monumenta Nipponica 63, no. 1 (2008): 208–10. http://dx.doi.org/10.1353/mni.0.0002.

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Merry I. White. "Modern Japanese Cuisine: Food, Power and National Identity (review)." Journal of Japanese Studies 34, no. 2 (2008): 406–10. http://dx.doi.org/10.1353/jjs.0.0025.

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23

Waines, David. "Falafel Nation: Cuisine and the Making of National Identity in Israel." Global Food History 2, no. 2 (2016): 214–16. http://dx.doi.org/10.1080/20549547.2016.1203242.

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Tanaka, Shaun. "A Review of “Modern Japanese Cuisine: Food, Power, and National Identity”." Food and Foodways 18, no. 3 (2010): 177–79. http://dx.doi.org/10.1080/07409710.2010.504122.

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25

Higman, B. W. "Cookbooks and Caribbean cultural identity : an English-language hors d'oeuvre." New West Indian Guide / Nieuwe West-Indische Gids 72, no. 1-2 (1998): 77–95. http://dx.doi.org/10.1163/13822373-90002600.

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Analysis of 119 English-language cookbooks (1890-1997) published in or having to do with the Caribbean. This study of the history of cookbooks indicates what it means to be Caribbean or to identify with some smaller territory or grouping and how this meaning has changed in response to social and political developments. Concludes that cookbook-writers have not been successful in creating a single account of the Caribbean past or a single, unitary definition of Caribbean cuisine or culture.

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Zulkarnaen, Muhammad Jave. "EU ENLARGEMENT: TURKISH ACCESSION AND IDENTITY." DIA Jurnal Ilmiah Administrasi Publik 18, no. 2 (2020): 143–50. http://dx.doi.org/10.30996/dia.v18i2.4381.

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Turkey is one of the most important countries for the EU because it has a strategic position in Western Europe, Eastern Europe, and even the Middle East. The good relationship between Turkey and the EU is based on history such as war, diplomacy, trade, art, cuisine, to culture. For centuries, the relationship between the two marked the deep economic, cultural, artistic, and social cooperation between the Ottoman Empire and the European powers of the fifteenth to the seventeenth centuries. At the same time, conflict and competition create an identity perception among EU countries towards Turkey

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Hunter, Gina Louise. "“First Crow” chicken. Italian–Brazilian identity and cuisine in Caxias do Sul." Appetite 56, no. 2 (2011): 532–33. http://dx.doi.org/10.1016/j.appet.2010.11.215.

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Goto, Keiko. "Modern Japanese Cuisine: Food, Power and National Identity by Katarzyna J. Cwiertka." Food, Culture & Society 12, no. 2 (2009): 243–45. http://dx.doi.org/10.2752/175174409x400783.

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Martín, Eloísa. "Nation building and social change in the United Arab Emirates through the invention of Emirati cuisine." Sociological Review 69, no. 3 (2021): 538–59. http://dx.doi.org/10.1177/00380261211009090.

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This article aims to analyse how the invention of a national cuisine in the United Arab Emirates takes part in the journey of building the nation, both as a metaphor and as performance of larger political and ideological processes. It analyses the discourses of chefs and professional cooks that are or have been tagged as Emirati food experts. In the Emirati nation building process, the construction of identity is not ‘defined by the other’ against which the image of a common ‘us’ should be reflected. This is also mirrored in the national cuisine in the making, which is developing mostly endoga

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Jurado, Alfredo Tenoch Cid. "The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas." Semiotica 2016, no. 211 (2016): 247–69. http://dx.doi.org/10.1515/sem-2016-0108.

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AbstractThe objective of this study is to provide insight into culinary systems. Each culture expresses its own identity through the way in which it transforms food into an elaborated cuisine. The phases of a cooking process start with the choice of ingredients, their preparation, their processing, how they are served, and how they are eaten. Each of these phases makes it possible to understand the semiotic and social behavior of a human group in the moment they choose to prepare and eat a particular food. Therefore, this article contains a contrastive analysis of how Mexican, Texan, and Itali

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McBride, Anne E. "Authoring new American cuisine. What cookbooks tell us about questions of national identity." Appetite 56, no. 2 (2011): 537. http://dx.doi.org/10.1016/j.appet.2010.11.233.

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Joselit, Jenna Weissman. "Yael Raviv: Falafel Nation: Cuisine and the Making of National Identity in Israel." Contemporary Jewry 36, no. 1 (2016): 163–65. http://dx.doi.org/10.1007/s12397-016-9172-7.

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Pilcher, Jeffrey M. "Tamales or Timbales: Cuisine and the Formation of Mexican National Identity, 1821–1911." Americas 53, no. 2 (1996): 193–216. http://dx.doi.org/10.2307/1007616.

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Mexican writers of the twentieth century have often imagined cuisine to be a symbol of their national identity, a mestizo blend of Native American and Spanish influences. Salvador Novo, for example, a member of the Academia Mexicana de la Lengua and official chronicler of Mexico City, traced the beginnings of mestizaje to the “happy encounter” between corn tortillas and pork sausage that produced the first taco. The most common culinary metaphor for the Mexican nation was mole poblano (turkey in deep-brown sauce). Authors in the 1920s began attributing the origins of this dish to the convents

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scholliers, peter, and anneke geyzen. "Upgrading the Local: Belgian Cuisine in Global Waves." Gastronomica 10, no. 2 (2010): 49–54. http://dx.doi.org/10.1525/gfc.2010.10.2.49.

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This essay touches upon questions about the use of food as an identity marker, the nature of local food, and the influence of foreign food. Since 1830, Belgium witnessed two international food waves that alternated with two local food waves, both opposing as well as using each other's characteristics. In this process, local food was continuously redefined. Belgium reveals a relationship between local and foreign food both in the sense of incorporation and exclusion. Foreign food always influenced local cooking and eating. The opposition between the ““self”” and the ““other”” is at times strong

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Catherine Henderson, Joan. "Food and culture: in search of a Singapore cuisine." British Food Journal 116, no. 6 (2014): 904–17. http://dx.doi.org/10.1108/bfj-12-2012-0291.

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Purpose – The purpose of this paper is to illuminate aspects of the relationship between food and culture with particular emphasis on globalisation and its consequences, the ways in which food can represent people and places, and interest if food heritage. Issues are discussed within the context of Singapore. Design/methodology/approach – A case study methodology is employed using published information from assorted sources, both online and in conventional print form, supplemented by personal observation. Findings – A country's food culture is found to be influenced by globalising forces, yet

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Mahachi-Chatibura, Delly. "Local Cuisine as a Potential Tourism Attractor and Marker of National Identity in Botswana." Journal of Gastronomy and Tourism 2, no. 2 (2016): 117–34. http://dx.doi.org/10.3727/216929716x14720551277880.

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Rao, Hayagreeva, Philippe Monin, and Rodolphe Durand. "Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy." American Journal of Sociology 108, no. 4 (2003): 795–843. http://dx.doi.org/10.1086/367917.

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Dawson, Allan Charles. "Food and spirits: religion, gender, and identity in the ‘African’ cuisine of Northeast Brazil." African and Black Diaspora: An International Journal 5, no. 2 (2012): 243–63. http://dx.doi.org/10.1080/17528631.2012.695224.

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Reicher, Amir. "Yael Raviv, 2015: Falafel Nation: cuisine and the making of National Identity in Israel." Dialectical Anthropology 40, no. 1 (2016): 37–43. http://dx.doi.org/10.1007/s10624-016-9413-x.

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Weiming, Tu. "Cultural Identity and the Politics of Recognition in Contemporary Taiwan." China Quarterly 148 (December 1996): 1115–40. http://dx.doi.org/10.1017/s0305741000050578.

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Taiwan is a geographic location, an economic force, a political presence, a social reality and a cultural expression. The “precious island” (baodao), in the minds of those who are vaguely familiar with East Asia in the English-speaking community, evokes sensations of stunning natural beauty, hard-working people and troubled international status. Those who have travelled there as tourists in recent years are easily impressed by the vibrant economy, cuisine, traffic jams, air pollution, rich folk traditions and colourful popular culture. While journalists and business executives may be fascinate

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M, SAJITHA. "Myriad Aspects of Secular Thinking on Malayali Cuisine." GIS Business 14, no. 3 (2019): 202–6. http://dx.doi.org/10.26643/gis.v14i3.4670.

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Food is one of the main requirements of human being. It is flattering for the preservation of wellbeing and nourishment of the body. The food of a society exposes its custom, prosperity, status, habits as well as it help to develop a culture. Food is one of the most important social indicators of a society. History of food carries a dynamic character in the socio- economic, political, and cultural realm of a society. The food is one of the obligatory components in our daily life. It occupied an obvious atmosphere for the augmentation of healthy life and anticipation against the diseases. The f

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Pavlovskaya, A. V. "From the history of Russian cuisine. Part 2. The passion of the lost self-identity." Voprosy dietologii 6, no. 2 (2016): 61–74. http://dx.doi.org/10.20953/2224-5448-2016-2-61-74.

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Klin, Richard. "Review: Falafel Nation: Cuisine and the Making of National Identity in Israel, by Yael Raviv." Gastronomica 17, no. 2 (2017): 79–80. http://dx.doi.org/10.1525/gfc.2017.17.2.79.

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Dawdy, Shannon Lee. "‘La Comida Mambisa’: food, farming, and Cuban identity, 1839-1999." New West Indian Guide / Nieuwe West-Indische Gids 76, no. 1-2 (2002): 47–80. http://dx.doi.org/10.1163/13822373-90002543.

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Describes how Cuba developed a countrywide system of food meaning and production in the mid-19th c. that became a national, and eventually "nationalist", cuisine during Cuba's revolutionary moments. Author explains how the centrality of food within Cuban national identity was strongly related with the valency associated with the subsistence farming on small family farms ("sitios"), producing these native foods and Caribbean ingredients, e.g. cassava, guava, and sweet potatoes. The self-sufficiency of these small farmers was in emerging nationalist discourses opposed to the large-scale, export-

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P.S, Pratheep. "The Impact Of Tourism On Indian Culture." KnE Social Sciences 1, no. 3 (2017): 429. http://dx.doi.org/10.18502/kss.v1i3.765.

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<p>Tourism is an important, even vital, source of income for many regions and countries. Increased leisure time and changes in lifestyle and consumption have given renewed importance to tourism. Travel outside a person's local area for leisure was largely confined to wealthy classes, who at times travelled to distant parts of the world, to see great buildings, works of art, <a title="Multilingualism" href="https://en.wikipedia.org/wiki/Multilingualism">learn new languages</a>, experience new cultures, and to taste different <a title="Cuisine" href="https://en.wikipedia.org

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Przymuszała, Lidia, and Dorota Świtała-Trybek. "The Concept of Lexicon Devoted to Silesian Culinary Art." Studia Etnologiczne i Antropologiczne 19 (July 18, 2019): 46–62. http://dx.doi.org/10.31261/seia.2019.19.04.

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As far as Silesia is concerned the language and cuisine constitute fundamental and distinguishing factors of the Silesian ethnic group, they are the determinants of cultural identity and the symbol of cultural identification. The concept of perceiving the culinary art from two perspectives, cultural and linguistic one, was born taking the above into account. Culinary art, as a component of culture understood in a broad manner, serves as a significant element of the language system as well. It plays a crucial culture-forming role in human life and it has certain position in the semantic structu

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Thomé-Ortiz, Humberto. "Heritage cuisine and identity: free time and its relation to the social reproduction of local food." Journal of Heritage Tourism 13, no. 2 (2017): 104–14. http://dx.doi.org/10.1080/1743873x.2017.1343336.

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Klein, Jakob A. "“There is no such thing as Dian cuisine!” Food and local identity in urban Southwest China." Food and History 11, no. 1 (2013): 203–25. http://dx.doi.org/10.1484/j.food.1.103561.

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Lylo, Ihor. "SOME QUESTION ABOUT THE CUISINE OF GALICIAN ARYSTOCRATES. MENU’S OF THE LUBOMIRSKI PRINCELY FAMILY (1907–1912)." Mìsto: ìstorìâ, kulʹtura, suspìlʹstvo, no. 7 (November 25, 2019): 109–18. http://dx.doi.org/10.15407/mics2019.07.109.

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Cuisine remains one of the most critical elements of every nation’s self-identification. "We are what we eat" – the famous saying of the Greek ancient physician and doctor Hippocrates. Its sentence gives an understanding of why even gastronomic practices had a critical case on the territories of Eastern Europe occupied by Soviet Russia. Destroy national identity in all its forms. Intimidate the population and subdue their will through the famine. That was one of the aiming tasks of the totalitarian system. Galician cuisine, which is the object of our study, has many differences in each s

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Radke, Heather, and Maha Al-Senan. "Fusion Cuisine and Bedouin Handcraft: the Transformative Power of Heritage Preservation in Saudi Arabia." Public Historian 37, no. 2 (2015): 89–96. http://dx.doi.org/10.1525/tph.2015.37.2.89.

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Abstract:

In the past decade, Saudi Arabia has begun investing resources in cultural heritage preservation. In this interview, Maha Al-Senan, the director of the Saudi Heritage Preservation Society, discusses this shift and reflects on how heritage preservation has the power to influence identity and power in the kingdom.

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