According to Di Giovine (2016), in which of the following ways are everyday foods converted into heritage cuisine? [mark all that apply] Group of answer choices Foods that were primarily seen as foods of poverty have become markers of Pietrelcinese identity. Foods that were primarily consumed on a daily basis are now only consumed at special events such as weddings and feast days. Items that were primarily produced domestically have become produced in factories and shops for outsiders to consume. Foods that were primarily seen as expensive and elite are now used as public sacrificial offerings to Padre Pio. Foods that were primarily consumed only at special events like weddings and feast days are now consumed on a daily basis