P13
Food styles: circulating creative stories of local food culture

Convenors:
Hanne Pico Larsen (Columbia University )
Yrsa Lindqvist (The Society of Swedish Literature in Finland)
Chair:
Hanne Pico Larsen & Yrsa Lindquist
Location:
Ăślikooli 16, 212
Start time:
1 July, 2013 at 10:30
Session slots:
3

Short abstract:

This panel explores the growing interest in locality and food and its connection to practices and ideas concerning roots and heritage through looking at issues such as narratives, social media, performance and the process of how traditional food practices are reinvented and given new meanings.

Long abstract:

This panel aims to explore the growing interest in locality and food and its connection to practices and ideas concerning roots and heritage. Food is an established way of drawing boundaries as well as crossing them. However, food culture has also become a key asset in tourism and the experience economy, especially as a potential resource for peripheral areas and communities. Characteristic of the interest in local food is its wide circulation extending from grassroots level through to official policies. We would particularly like to bring light to how commoditization, marketing and consumer trends interact with everyday life and traditional practices - a relationship we believe must be understood as a dynamic two-way process in which the theme of embodiment plays an important part. The interest in body culture, health and sensory experiences is part and parcel of contemporary food culture. Among some of the questions this panel is keen to investigate are the importance of narratives and storytelling in connection with present day food culture, the role of social media in performing and mediating food-related lifestyles, and the process of how traditional food practices are reinvented and given new meanings. Also of interest is the interplay between political rhetoric, economical concerns, identity projects and resistance to mainstream food production and consumption. These issues merge with individual and collective creativity in forming networks of food production locally as well as globally.