Lily Kelting, ”Against Heritage: The Reinvention of Traditional Foods” (UNC Press, 2026)

The rise of “heritage” foods—that is, the reinvention of traditional foods—has enjoyed a high profile thanks to the oft-praised efforts of chefs such as Sean Brock and René Redzepi. But Lily Kelting observes the popularity of heritage foods as something more: a global movement in response to climate catastrophe and the rise of right-wing, populist movements that center a return to the past as part of their ideology. Weaving ethnography, discourse analysis, critical theory, and sensory, embodied critique, Kelting tracks and critiques the boom of traditional food revival movements in the American South, Denmark, and India. Ultimately, Kelting argues that the heritage culinary professionals wish to revive is equal parts nostalgia and invention: They engage, subvert, and ignore food histories in their creation of new food movements. As Kelting documents our contemporary moment, she shows how the conversations surrounding these new food movements leave out people already keeping their traditions alive. Against Heritage: The Reinvention of Traditional Foods (University of North Carolina Press, 2026), then, serves as a reparative revaluation of the work of the cooks largely excluded from the contemporary media conversation about heritage revival.

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