Food's Cultural Geographies: Texture, Creativity, and Publics

Cook, Ian J.; Jackson, Peter; Hayes-Conroy, Allison; Abrahamsson, Sebastian; Sandover, Rebecca; Sheller, Mimí; Henderson, Heike; Hallett, Lucius F.; Imai, Shoko; Maye, Damian; Hill, Ann Maxwell

doi:10.1002/9781118384466.ch30

Cited by 14 publications

(2 citation statements)

References 48 publications

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“…Entende-se que ao cocriar valores a partir da gastronomia local (afetivo, funcional, social e valor de rede) dos residentes com os visitantes, integrando seus recursos, é possível alcançar alguns objetivos desejados, como o aumento de capital sociocultural e união percebida (Cook, et. Al., 2013;Nacsa, 2016;Omar, et.…”

Section: Relações Socioculturaisunclassified

O que traz o contexto de uma cadeia produtiva: as relações socioculturais em uma cidade criativa gastronômica. O caso de Burgos, Espanha.

Junqueira¹,

Anjos

González³

2020

invest. tur

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A Unesco reconheceu Burgos em 2015 como uma cidade criativa da gastronomia. Considerando esse reconhecimento, esse estudo buscou identificar características socioculturais na configuração da cadeia produtiva da gastronomia criativa. Para responder a essa proposta, a pesquisa teve como objetivo analisar a dinâmica das relações socioculturais da cadeia produtiva da gastronomia da Província de Burgos. O método adotado baseou-se na abordagem qualitativa, de caráter exploratório, obtendo os dados por meio de entrevistas com atores envolvidos na cadeia podutiva da gastronomia local e em documentos oficiais. Realizou-se, ainda, estudos bibliográficos e documentais para fundamentar a interpretação dos dados, sendo realizado por meio da análise de conteúdo. O resultado obtido identificou que na região de Burgos as relações socioculturais se evidenciam em torno do segmento cultural gastronômico e fortalecem a cadeia produtiva criativa na região.

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Section: Relações Socioculturaisunclassified

O que traz o contexto de uma cadeia produtiva: as relações socioculturais em uma cidade criativa gastronômica. O caso de Burgos, Espanha.

Junqueira¹,

Anjos

González³

2020

invest. tur

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“…At the same time, creativity and openness to innovations are equally important criteria for success on the global food market (Cook et al 2013). In the media, the preparation of food is often depicted as an artistic, creative act performed by chefs.…”

Section: I T E R At U R E R E V I E Wmentioning

confidence: 99%

“Everything New Is Well-Forgotten Old”: Tradition and Innovation in the Narratives of New Georgian Cuisine

Gotua

Rcheulishvili

2019

Laboratorium

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The article is about "New Georgian Cuisine," an alternative culinary movement that represents a "postmodern" trend in the Georgian food scene. This movement is trying to preserve culturally authentic Georgian cuisine and, at the same time, make it modern and innovative. We were interested in how these two goals are negotiated in texts produced by supporters of the movement. Tradition is a key concept used in this negotiation process. Using discourse analysis, we identified three cultural repertoires associated with this concept in texts produced by supporters of the movement. These repertoires are "lost and regained tradition," "falsified (Soviet) tradition," and "innovative tradition." Representatives of the movement believe that New Georgian Cuisine is reviving a genuine Georgian tradition of creativity and innovation. They consider this tradition to be part of a Georgian "European" heritage, which was suppressed by Russian and Soviet rule. Through this myth, supporters reconcile the competing demands of innovation and preservation of authenticity. Discourse about "innovative tradition" stands in contrast with other cases discussed in the scholarly literature, where on discursive level tradition and innovation are presented as discrete and sometimes opposed values. The narrative of New Georgian Cuisine has a twofold result in terms of influencing the distribution of cultural capital in society. On the one hand, it helps to elevate the social status of cooks and to transform this profession into avenue of upward social mobility. On the other hand, it emphasizes values associated with the elite or "creative" middle class and downgrades the significance of the everyday practices of representatives of other social groups.

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Food geographies I

Goodman

2015

Progress in Human Geography

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The study of foodscapes has spread throughout geography at the same time as food scholarship has spearheaded post-disciplinary research. This report argues that geographers have taken to post-disciplinarity to explore the ways that food is ‘more-than-food’ through analyses of the visceral nature of eating and politics and the vital (re)materializations of food’s cultural geographies. Visceral food geographies illuminate what I call the ‘contingent relationalities’ of food in the critical evaluation of the indeterminate, situated politics of ‘feeling food’ and those of the embodied collectivities of obesity. Questions remain, however, about how a visceral framework might be deployed for broader critiques within foodscapes and the study of human geography. The study of food’s vital materialisms opens up investigation into the practices of the ‘makings’ of meat, food waste and eating networks. Analysis of affect, embodiment and cultural practices is central to these theorizations and suggests consideration of the multiple materialisms of food, space and eating. There is, I contend, in the more radical, ‘post-relational’ approaches to food, the need for a note of caution. Exuberant claims for the ontological, vital agency of food should be tempered by, or at least run parallel to, critical questions of the real politik of political and practical agency in light of recent struggles over austerity, food poverty and food justice.

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Food's Cultural Geographies: Texture, Creativity, and Publics

Cited by 14 publications

References 48 publications

O que traz o contexto de uma cadeia produtiva: as relações socioculturais em uma cidade criativa gastronômica. O caso de Burgos, Espanha.

O que traz o contexto de uma cadeia produtiva: as relações socioculturais em uma cidade criativa gastronômica. O caso de Burgos, Espanha.

“Everything New Is Well-Forgotten Old”: Tradition and Innovation in the Narratives of New Georgian Cuisine

Food geographies I

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