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Anthropology was a late‐comer to the Caribbean and only after World War II did the study of Caribbean culture and societies become less exceptional. Early in this century when anthropology was first making itself over as an ethnographic science, anthropologists concentrated on tribal peoples. For most of the post‐Columbian era, the Caribbean region, with a few minor exceptions, was without indigenous tribal societies. Even after anthropology turned its attention to the study of peasantries, Caribbean peasantries were ignored in favor of more stable and tradition‐oriented peasant societies in other parts of Latin America. When anthropologists began to study Caribbean peoples in a more serious and systematic fashion, they found that they had to develop new concepts to explain the variation, flexibility, and heterogeneity that characterized regional culture. These concepts have had a significant impact on social and cultural theory and on the broader contemporary dialogue about cultural diversity and multiculturalism.

Looks at how immigration in the USA has changed so that by the late 1980s almost three‐quarters of a million legal immigrants were entering the country ever year, and how by the 1980s this had increased to 9 million! Investigates the changing birthrate by which foreign born residents now account for one in five births in the USA. Posits that Islam is the fastest growing religion and that the USA has metamorphosed from being a “Christian” country to be the most religiously diverse nation in the world.

The purpose of this paper is to explore authenticity conception of cultural built heritage. As a core of heritage management, authenticity is often seen as a validation of certain identity. In the cultural built heritage context, authenticity is vital for the community, particularly the ethnic minority community, because it can be viewed as a tool to tackle discrimination and misrecognition issues.

This research was conducted in two Indonesian Chinatowns, namely, Lasem and Semarang Chinatowns. An ethnography method was employed to address the research aim. Four techniques to carry out data collection were used in this research; they were life story interview, participant observation, documentary research and physical observation through house tour. Two theories were used to analyse the data, and they were Technologies of the Self from Foucault and Habitus from Bourdieu.

Result shows that authenticity conception in cultural built heritage is not fixed because it lies on the immaterial aspect (the community’s cultural values) that is continuously reinvented. This research also reveals that the immaterial aspect of cultural built heritage, the community’s cultural values, becomes the core of the conception of authenticity. These cultural values become the foundation for the community to create their cultural built environment.

This research brings an important perspective on authenticity to be applied in heritage management. Interestingly, by adopting this perspective, heritage management could become a tool to create an inclusive society.

This research offers a unique perspective on heritage authenticity, which was constructed through sociological and materiality approach.

The purpose of this paper is to investigate Slovenian consumers’ knowledge and self-reported practices in poultry meat handling during purchase, transport, and preparation in home kitchens and to assess the awareness of the microbiological risk associated with poultry meat, with an emphasis on Campylobacter.

A cross-sectional study of consumers’ food safety knowledge, self-reported practices, and awareness of the microbiological risk was conducted from March to April 2015 at supermarkets in different parts of Slovenia. A convenience sample of 560 consumers was obtained. Gender and age distribution were controlled by 28 interviewers, each of whom distributed 20 questionnaires. The questionnaire included 33 questions divided into four parts.

The results revealed consumers awareness of food safety issues. Respondents have some basic knowledge about proper food handling. However, a substantial number of consumers still lacks knowledge of the microbiological risk and has bad habits in domestic poultry meat preparation.

The research did not reflect a representative sample of Slovenian consumers.

The results indicate some gaps in consumers’ food safety knowledge and self-reported practices. Current Campylobacter preventive strategies regarding retail poultry meat contamination are not yet sufficiently successful.

The study provides valuable insight into consumers’ food safety knowledge and self-reported practices in poultry meat handling from shopping to eating. Opportunities for improvement in consumers’ formal and informal education and training should be offered.