Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalized world. National culinary distinction defines the nation and sells its products in a highly competitive international arena. A recent culinary text, the South Korean film Le Grand Chef [Sik Gaek ] (2007), illustrates the phenomenon, subsuming national culinary promotion in a mega culinary competition, all in the service of Korean culinary achievement.
Skip Nav Destination
Article navigation
February 2010
Research Article|
February 01 2010
Culinary Nationalism
priscilla parkhurst ferguson
priscilla parkhurst ferguson
priscilla parkhurst ferguson teaches sociology at Columbia University, where she is especially happy teaching a course on ““Food and the Social Order.”” She is the author of Accounting for Taste: The Triumph of French Cuisine (2004), articles on topics ranging from boiled beef and chocolate to the Guide Michelin, and an edition of Les Bons Plats de France (2008) by Pampille. Ferguson is immensely pleased to have joined Gastronomica's editorial board.
Search for other works by this author on:
Gastronomica (2010) 10 (1): 102–109.
Citation
priscilla parkhurst ferguson; Culinary Nationalism. Gastronomica 1 February 2010; 10 (1): 102–109. doi: https://doi.org/10.1525/gfc.2010.10.1.102
Download citation file:
Sign in
Don't already have an account? Register
Client Account
You could not be signed in. Please check your email address / username and password and try again.
Could not validate captcha. Please try again.