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.
Liselotte Hedegaard is on the management-team of Taste-for-Life, an interdisciplinary research and communication center involving three Danish universities and two university colleges. She is a lecturer and project-manager at University College Lillebaelt. Liselotte Hedegaard's academic background is in philosophy, having a Danish PhD degree, a Master of Arts and a French Diplôme d’Études Approfondies. Her research-interests focus on sensory experience, primarily within the framework of phenomenological investigation. In the practice-related field she examines how sensory experience, in particular taste, might be integrated into a pedagogical and didactic framework.
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Liselotte Hedegaard; (Re)tasting Places. Gastronomica 1 February 2018; 18 (1): 66–75. doi: https://doi.org/10.1525/gfc.2018.18.1.66
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