Affiliation:
1. University College Lillebaelt
Abstract
Food and wine are frequently named according to their place of production, either to protect the specific characteristics of a given product through regulatory frameworks or to assert the existence of a homogenized cuisine within a specific area. Both perspectives cause analytical problems, in particular with regard to conceptions of seemingly straightforward terms such as place and taste. The interest of this article is to carry out a philosophical investigation into how links between food and place are established. Its intent is to pave the way for a renewed understanding of overlooked perspectives in the existing interpretations of the relationship between places and food.
Publisher
University of California Press
Cited by
2 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