Niche Markets and Regional Speciality Food Products in Europe: Towards a Research Agenda

Ilbery, Brian; Kneafsey, Moya

doi:10.1068/a312207

Cited by 155 publications

(128 citation statements)

References 30 publications

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“…It is also a sign of the growing presence and importance of cheese as a focus of regional development programs based on the moral appeal, and consequent economic value, of regionally 'typical products' in both Europe and North America (Ilberry and Kneafsey 1999, Tregear 2001, Tregear 2003, Ilberry 2005, Paxson 2006). The impact on the town is significant.…”

Section: The Geography Of Cheese!mentioning

confidence: 99%

The morality of cheese: A paradox of defensive localism in a transnational cultural economy

MacDonald

2013

Geoforum

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This paper uses the example of Slow Food International (SFI) and its promotion of artisanal cheese to examine how scale is produced around the defense of particular social relations of production. I argue that attempts by SFI to naturalize discursive configurations of rural/local/traditional express a particular politics tied to the anxiety of 'losing' imagined rural communities. However, SFI attempts to 'save' these communities are grounded not in planning or policy but in a kind of entrepreneurialism that locates the preferred mode of defense in the 'natural morality' of products like cheese, which is associated with the conditions of locale, the presence of communities willing and able to reproduce locale, and the historical processes of production acted out by those communities. This strategy is a paradox for Slow Food in that efforts to communicate the 'goodness' of local product rely on spatially extensive markets and memberships that support a defensive localism through consumption of what they read as (morally) good products. In its apparent defense of localism, Slow Food brings 'the local' into being and, much like the disciplinary writing of Geographical Indications (e.g., AOC), simultaneously 'displaces' it by situating the social relations of production in translocal circuits of regulation and consumption. It is reterritorializing the local in the space of its own regulatory operations, in the spaces of the institutions it is affiliated with, in its own entrepreneurial agency, and ultimately in the ideological domain of its loose network of parochial, yet transnational, members.

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Section: The Geography Of Cheese!mentioning

confidence: 99%

The morality of cheese: A paradox of defensive localism in a transnational cultural economy

MacDonald

2013

Geoforum

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“…In circumstances like these, if the product comes from a positively perceived region, it can significantly increase its exchange value because consumers associate the quality of the product with the quality of the region (Ilbery, Kneafsey 1999). Regional labels are then specific spatial collective property that (as opposed to privately owned trademarks), cannot be relocated.…”

Section: Regionality and Authenticity Of Regional Productsmentioning

confidence: 99%

Assessing the Regionality Degree of Regional Products o The Ustí Region (Czechia)

Hruška

Broumová²,

Píša³

2017

European Countryside

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Abstract:In Czechia, especially in the last decade, there has been an unusual expansion of regional labelling of products, experience, and services. This trend confirms the paradigmatic change in the approach to rural development, as well as the growing popularity of alternative food networks and forms of consumption. The boom of regional labelling, however, can threaten the future perspectives of regional products. Too many regional or supra-regional labels (and subsequently too many regional products) can reduce the presented uniqueness of these products and increase the danger of them becoming mainstream. The aim of this paper is to assess regional products' relational intensity to a particular region. For this purpose, a specific method for the assessment of regional products of the Ústí Region (Czechia) has been developed and applied. The resulting "regionality degree" should express the rate of traditionality of each regional product. Based on the application of this methodological approach, the paper confirms the concern of the expansion of regional labelling, even on those products whose embeddedness in the region is relatively weak. The reason for this might also be the specific economic history of the region influencing the degree of regionality of given products or, more precisely, their existence, to some extent.Key words: regional products, regional labels, regionality, Ústí Region, CzechiaAbstrakt: V Česku především v posledním desetiletí dochází k nebývalému rozmachu značení produktů, zážitků a služeb nejrůznějšími regionálními certifikáty. Celý tento trend potvrzuje paradigmatickou změnu v přístupu k rozvoji venkovských regionů, a také rostoucí popularitu alternativních potravinových sítí. Výše zmíněný trend však má i svá negativa -jenom v Česku vznikla celá řada regionálních či nadregionálních značení a s tímto kvantitativním nárůstem pozvolna zaniká prezentovaná unikátnost jednotlivých produktů a dochází k jejich mainstreamingu. Cílem tohoto článku je posouzení intenzity vazby daného produktu k regionu a jeho tradicionalitu. Pro tento účel byla vyvinuta metodika pro hodnocení regionálních produktů Ústeckého kraje, jejíž výsledkem je index regionality vyjadřující míru tradicionality regionálního produktu. Na základě aplikace navržené metodiky článek potvrzuje obavy z rozšíření regionálního značení i na ty produkty, jejichž vazba k území je relativně slabá. Důvodem pro to může být i specifická ekonomická historie kraje, která do značné míry ovlivňuje míru regionality daných produktů, resp. jejich existenci.

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“…In other contexts, "Buy Irish" symbols or small German, Spanish or French flags on food are correlated to nationalism or patriotism. Regional labeling is well-established in the European Union (EU) and local labeling is growing in incidence [25,26]. Local food is also described in the context of natural resource use and life-cycle assessment from farm to table [27,28].…”

Section: Defining "Local" Foodmentioning

confidence: 99%

Irish Chefs and Restaurants in the Geography of “Local” Food Value Chains

Duram¹

2012

TOGEOGJ

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Restaurant chefs and owners have a potentially influential role to play in promoting the use of local foods and supporting producers. Indeed chefs are taste makers, and their conceptualization of local food can influence consumers' perceptions, knowledge and geographical awareness. Yet their role is not well documented in research literature. In-depth interviews were conducted with seven purposively selected chefs in Galway City, Ireland, who are seeking to develop a local cuisine. Menus, websites, and statements of philosophy were also analyzed. Attention focused on the definition of local food, sources of supply, how local food is used in cuisine, and how it is presented on menus. Common themes among restaurants include the geographic stretching of local food to include artisan products, issues of seasonality and variability in supply, and questions about the authenticity of promoting the use of local foods. There are opportunities for building linkages between chefs and local producers, to promote authentic use of locally sourced foods. Recommendations are made for five strategies to build a sustainable local food geography, based on strengthening the farmer-to-chef shortened value chain.

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Niche Markets and Regional Speciality Food Products in Europe: Towards a Research Agenda

Cited by 155 publications

References 30 publications

The morality of cheese: A paradox of defensive localism in a transnational cultural economy

The morality of cheese: A paradox of defensive localism in a transnational cultural economy

Assessing the Regionality Degree of Regional Products o The Ustí Region (Czechia)

Irish Chefs and Restaurants in the Geography of “Local” Food Value Chains

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