Abstract
Food culture is not an easily defined concept. It deals with categories as diverse as the raw ingredients, such as the salmon swimming in cold ocean waters, and the little canapé with cold smoked salmon we put in our mouths during an evening reception. The process of defining food actually starts even before we have a raw ingredient to work with. It starts during the intellectual and reflective phase in which plants and animals are culturally, socially and politically defined as edible or non-edible, like a festive salmon or a non-edible salmon. Food culture is a process that transforms the edible raw ingredient into a more advanced and value-added product and eating situation.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Editor information
Editors and Affiliations
Copyright information
© 2011 Richard Tellström
About this chapter
Cite this chapter
Tellström, R. (2011). City Branding through Food Culture. In: Dinnie, K. (eds) City Branding. Palgrave Macmillan, London. https://doi.org/10.1057/9780230294790_8
Download citation
DOI: https://doi.org/10.1057/9780230294790_8
Publisher Name: Palgrave Macmillan, London
Print ISBN: 978-1-349-31758-5
Online ISBN: 978-0-230-29479-0
eBook Packages: Palgrave Business & Management CollectionBusiness and Management (R0)