Abstract
AbstractThis article seeks to de-naturalise the idea of terroir by questioning the assumption that relations between product, people and place are static and durable. It asks what perspectives might be gained by focusing on instances of movement, fluidity, and instability of these three elements and of relationships between them. Whereas terroir contests the idea that anything can be made anywhere by asserting that place and context matter, and whereas anthropologists of space and place critique the essentialisation and naturalisation of place by arguing that, in the context of a globalised world, movement matters, I argue that movement is in fact a crucial element of people’s very engagement with place in many productive traditions.
Publisher
Springer Science and Business Media LLC
Reference87 articles.
1. Allaire, G., Casabianca, F., & Thévenod-Mottet, E. (2011). Geographical origin: A complex feature of agro-food products. In E. Barham & B. Sylvander (Eds.), Labels of origin for food: Local development, global recognition (pp. 1–12). CAB International.
2. Androuët, P. (2002). Le dictionnaire des fromages du monde. Le Cherche Midi.
3. Anthopoulou, T., & Goussios, D. (2018). Re-embedding Greek Feta in localities: Cooperation of small dairies as a territorial development strategy. In A. Kalfagianni & S. Skordili (Eds.), Localizing global food: Short food supply chains as responses to agri-food system challenges (pp. 121–138). Routledge.
4. Appadurai, A. (1988). Putting heirarchy in its place. Cultural Anthropology, 3(1), 36–49. https://doi.org/10.1525/can.1988.3.1.02a00040
5. Appadurai, A. (1996). Modernity at large: Cultural dimensions of globalization. University of Minnesota.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献