Gastronomica The Journal of Food and Culture · 2010 · 91 citations · 0 references
HumanitiesFrenchFood Culture StudiesFoodways StudiesIntercultural PerformanceCulinary HeritageCulinary TraditionsCulinary Cinema
Culinary texts and competitions have long served as vehicles of national identity, evolving from early 20th‑century nationalist cookbooks to contemporary global contests that promote national interests in an increasingly interconnected world. The study shows that national culinary distinction both defines a nation’s identity and markets its products competitively on the international stage.
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.