ISSN:
1552-8014
Language:
English
Titel der Quelle:
Food, culture & society : an international journal of multidisciplinary research
Publ. der Quelle:
Abington : Routledge, Taylor & Francis
Angaben zur Quelle:
Vol. 20, No. 2 (2017), p. 217
DDC:
630
Abstract:
This article explores the way heritage agrobiodiversity provides fertile terrain for staking new claims of locality, culinary regional identity, and deliciousness in the United States. To do so it considers the contemporary reinvention of an "authentic" southern cuisine in the Carolina Lowcountry. In this region, heritage grains-otherwise perceived to be bland or unremarkable-are being strategically positioned to serve as a vehicle for promoting a culinary and cultural distinctiveness rooted in biodiversity and Lowcountry cuisine is being built on discourses of heritage and taste. Focusing in depth on two instrumental actors in the region's agricultural and culinary reinvention, it is suggested that, much like the concept of terroir, heirloom grains are being employed to leverage new values on the marketplace and construct new definitions of deliciousness. The reinvention process, however, is riddled with accentuations and erasures, emphasizing the "tasty" aspects while eliding unsavory others.
Note:
Copyright: © 2017 Association for the Study of Food and Society 2017
DOI:
10.1080/15528014.2017.1305826
URL:
http://www.tandfonline.com/doi/abs/10.1080/15528014.2017.1305826
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