Goulash nationalism: the culinary identity of a nation

Metro-Roland, Michelle M.

doi:10.1080/1743873x.2013.767814

Cited by 23 publications

(10 citation statements)

References 7 publications

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“…On the other hand, studies that have focused on the analysis of a particular type of food are different, as they identify a particular area, although it is known internationally, as it occurs with pizza, sushi or tapas. For example, we find religious food [25], Chinese food [26], Indian food [27] or goulash [28].…”

Section: Literature Reviewmentioning

confidence: 99%

Analysis of the Relationship between Tourism and Food Culture

2016

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Abstract:In recent years, gastronomy has established itself as one of the key elements for the enhancement, sustainable and consolidation of tourist destinations. The aim of this paper is to contribute to the advancement of knowledge on gastronomic tourism in European countries, specifically in the analysis of the relationship between gastronomy, culture and tourism as the research focuses on the city of Córdoba, Spain. The methodology of this research involved conducting surveys with foreign travelers who were lunching or dining at various restaurants in the historic area, and these facilities were characterized by having in their gastronomic menus major typical culinary products of the city using the concept of tapas, i.e., the presentation of gastronomy through small portions of food. The results of the study indicate that the healthy component of the gastronomy represents the main dimension. Based on the detected dimensions, three types of international visitors are established (healthy-cultural tourist, cultural tourist and generic tourist) which are considered valid and useful for segmenting the market. This highlights the importance given to gastronomy by tourists as part of the cultural identity of a place and the satisfaction achieved through the gastronomy of the city of Córdoba.

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Section: Literature Reviewmentioning

confidence: 99%

Analysis of the Relationship between Tourism and Food Culture

2016

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“…The cultural and sociological aspect of food tourism highlights the significance of social setting and culture to which a regional food, cuisine and foodways belong, given the fact that social and cultural significance of food is inherently embedded into our everyday mundane life as an integral component of various forms of identity (see, for example, Bessi ere, 2013; Cohen & Avieli, 2004;Everett, 2009Everett, , 2012Gyim othy & Mykletun, 2009;Hillel et al, 2013;Metro-Roland, 2013;Nilsson et al, 2011;Ron & Timothy, 2013;Stringfellow et al, 2013). People define themselves by gender, family, religion, ethnic group, class, city, region and nation (hood).…”

Section: Food Tourism As a Manifestation Of Cultural Exploration And mentioning

confidence: 99%

Noodle production and consumption: from agriculture to food tourism in Japan

Kim

Ellis

2014

Tourism Geographies

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This study aims to examine the extent to which and how a regional daily humble food and foodways as a signifier of local and regional identities contributes to the regeneration and rejuvenation of the region through food tourism in Japan. Within an exploratory case study mode, the research context focuses on Japanese udon noodles, and the geographical focus of the study is Kagawa prefecture located in the island of Shikoku. The findings suggest that the historical, social and cultural significance of udon noodles production and consumption in Kagawa is the centre of local and regional identities, which in fact resulted in the creation of a new tourism trend, the so-called udon tourism, among Japanese domestic tourists. Implications for future research will be suggested.

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“…Respecto de la primera cuestión se han analizado con énfasis los usos económicos del patrimonio, en particular a través del estudio de la relación patrimonio -turismo -desarrollo local (Espeitx, 2004;Álvarez, 2008;Avieli, 2015). Por otro lado, se ha establecido que las patrimonializaciones tienen una finalidad ético-política, en tanto operan como mecanismos de reconocimiento, afirmación de identidades étnicas, locales y nacionales (Palmer, 1999;Martigny, 2010;Metro-Roland, 2013). Este último aspecto, sin embargo, ha sido explorado en menor medida.…”

Section: Introductionunclassified

Patrimonialización de la alimentación, producción de un pueblo: La antigüedad como patrimonio mapuche

Bornand

2019

Sophia Austral

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Todas las traducciones del inglés, francés y catalán son mías. RESUMEN Este artículo busca describir y analizar el proceso de patrimonialización de la alimentación en Chile, en particular de productos y preparaciones asociados al pueblo mapuche, impulsado por el Estado. A través de observaciones en terreno y análisis de fuentes secundarias, se examinará la política patrimonial del Estado, los cambios en el pensamiento sobre el patrimonio, así como sus formatos de exhibición a lo largo de diez años. Finalmente, se propondrá que el peso del criterio de antigüedad en la selección del patrimonio se traduce en una representación de los mapuche como pueblo antiguo y origen legítimo del patrimonio nacional.

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Goulash nationalism: the culinary identity of a nation

Cited by 23 publications

References 7 publications

Analysis of the Relationship between Tourism and Food Culture

Analysis of the Relationship between Tourism and Food Culture

Noodle production and consumption: from agriculture to food tourism in Japan

Patrimonialización de la alimentación, producción de un pueblo: La antigüedad como patrimonio mapuche

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