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.
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