City Branding through Food Culture

Richard Tellström

Chapter Chapter 8 in City Branding, 2011, pp 62-69 from Palgrave Macmillan

Abstract: Abstract Food culture is not an easily defined concept. It deals with categories as diverse as the raw ingredients, such as the salmon swimming in cold ocean waters, and the little canapé with cold smoked salmon we put in our mouths during an evening reception. The process of defining food actually starts even before we have a raw ingredient to work with. It starts during the intellectual and reflective phase in which plants and animals are culturally, socially and politically defined as edible or non-edible, like a festive salmon or a non-edible salmon. Food culture is a process that transforms the edible raw ingredient into a more advanced and value-added product and eating situation.

Keywords: European Union; Food Product; Food Culture; Regional European Union; Nordic Council (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:pal:palchp:978-0-230-29479-0_8

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DOI: 10.1057/9780230294790_8

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