This thesis evolves around the relations between food and place and how this relation has become of increased importance in the foodscape. It is based on a case study of the danish island Bornholm and sets out to examine the food culture of this specific place. On the basis of several interviews with food producers and other local stakeholders it investigates how the origin of food comes into play when developing and marketing their product. This is analyzed in comparative to the french term terroir to understand how we interpret the importance of natural versus cultural ties between food and place. This leads to the realization that in a danish context where landscape diversity is limited the cultural aspect of terroir is very significant. A discourse analysis of the local foodscape concludes that local food has become the moral choice of food and that Bornholm in particular has achieved a reputation as producers of great quality foods. Though everyone welcomes the growth brought by this reputation, this discourse celebrates only the small local business and the conventional pig farming, that is of great economic importance, is not a part of the brand. In a perspective of modern days experience economy we discuss why the origin of food is important to consumers and why they seek authenticity when they choose what food to buy. It is concluded that it is a counter reaction to a food culture dominated by industry and export and a expression of a demand for a personal and transparent food production system. However, authenticity is a complex word and the thesis finishes with a discussion of whether or not food can ever really be authentic.
|Uddannelser||Geografi, (Bachelor/kandidatuddannelse) Bachelor el. kandidat|
|Udgivelsesdato||21 jan. 2015|