Like an Extra Virgin

Meneley, Anne

doi:10.1525/aa.2007.109.4.678

Cited by 54 publications

(28 citation statements)

References 15 publications

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“…This article likewise resonates with work on the discursive production of place and product processing (Dunn ; Meneley ; Paolisso ) and issues of branding and semiotics as part of packaging and commodification (e.g., Cavanaugh ; Grasseni ; Manning and Uplisashvili ; also Manning ). The primary concerns of this literature—the commodification of locality, representations of authenticity, and value creation—are traced here in the manner in which corporate and other entities represent their products and the places in which they are produced to consumers.…”

Section: The Nonaseptic Grasslandsmentioning

confidence: 61%

Pasteurizing China's Grasslands and Sealing inTerroir

Tracy

2013

American Anthropologist

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Technical innovations such as ultra-high temperature processing and aseptic packaging increase liquid milk's portability and its safety, making milk available to more consumers worldwide than in the past. Although intended to seal out threats to human health, these procedures also seal in other qualities. Drawing on ethnographic research with four of China's national dairy corporations and the Inner Mongolia Autonomous Region's certification office for China's trademarked "Green Food" products, I explore the conversion of place-based qualities constructed as an inherent part of the land into products that can be packaged and moved across the nation. I demonstrate how qualities akin to that of the French term terroir are bundled together and thus enable their circulation with the physical product. [terroir, technoscience, China, dairy, circulation] , ,, "terroir", [ : ; ;; ; ]RESUMEN Las innovaciones técnicas como procesamiento a través de ultra-altas temperaturas y empaque aséptico incrementan la portabilidad de la leche líquida y su seguridad, haciendo disponible la leche a más consumidores a nivel mundial que en el pasado. Aunque estos procedimientos intentaban sellar amenazas contra la salud también sellan otras cualidades. Basada en investigaciones etnográficas con cuatro de las corporaciones lácteas chinas y la oficina de certificación de la Región Autónoma de Mongolia Central para los productos chinos registrados "Alimentos Ecológicos", exploro la conversión de cualidades basadas en un lugar construidas como una parte inherente de la tierra en productos que pueden ser empacados y trasladados a través de la nación. Demuestro cómo cualidades similares a las del término francés terroir (local) son atadas, y por lo tanto posibilitan su circulación con el producto físico. [terroir (local), techno-ciencia, China, lácteos, circulación] A septic packaging and processing systems for milk and other food products use a closed, sterile environment to ensure that milk is free from pathogenic bacteria and to enable refrigeration-free storage. In making milk more portable while still safe, this technology has revolutionized the global dairy industry. Tetra Pak, the world leader in aseptic technology, refers to their technology as providing "the

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Section: The Nonaseptic Grasslandsmentioning

confidence: 61%

Pasteurizing China's Grasslands and Sealing inTerroir

Tracy

2013

American Anthropologist

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“…Meneley 2007 on the discourse surrounding one product, namely olive oil). With regard to children, these practices also reflect whether someone is a good or bad parent.…”

Section: Analyzing Dinner Talkmentioning

confidence: 99%

5. Culinary Linguistics: The Chef’s Special

Gerhardt¹,

Frobenius²,

Ley³

2015

English and American Studies in German

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CLU-SAL publishes monographs and edited collections, culturally oriented grammars and dictionaries in the cross-and interdisciplinary domain of anthropological linguistics or linguistic anthropology. The series offers a forum for anthropological research based on knowledge of the native languages of the people being studied and that linguistic research and grammatical studies must be based on a deep understanding of the function of speech forms in the speech community under study. His research focuses on spoken English, with a particular attention to narrative as well as verbal humor, and is rooted in the wide field of pragmatics. His monographs include Conversational Joking: Humor in Everyday Talk and the popular Conversational Narrative, which has recently been reprinted in paperback edition.He co-edited a handbook on phraseology and volumes on the Foundations of Pragmatics and on Humor in Interaction, which has also seen a reprint in paperback. After many years as Special Issues Editor, he is now Co-Editor in Chief of the Journal of Pragmatics. He also serves on the Consultation Board of the International Pragmatics Association (IPrA) as well as on the editorial boards of a number of journals from the fields of pragmatics and humor studies (e.g. Text and Talk and Humor).In this millennium only, he has published more than 50 articles in peerreviewed journals and edited volumes reflecting his manifold interests in language in use, its forms and functions, including topics as diverse as conjunctions, interjections, pragmatic markers, tellability, swearing, remembering, listener practices, similes, scripted performances, laughter, conflict, and the construction of identities in talk. Uniting his two passions, language and cooking, he has worked on recipes as early as 1983. His recent addition to the field of culinary linguistics is on "Conversational recipe telling" (2011).The articles in this volume were written and assembled as a token of gratitude and affection for our teacher, mentor and colleague.1. We would like to thank the student helpers of English linguistics, above all Isabel Schul and Daniel Recktenwald, for their help, and also our colleagues at the English department of Saarland University and everybody else for not "spilling the beans." Aperitivo Overview of the volume Maximiliane FrobeniusSaarland UniversityThe present volume contains a collection of original research articles from multiple disciplines, revolving around the common theme of language and food and the manifestation of the two within their cultural framework. This section gives a brief overview of the general structure of the volume and of the individual contributions.Similar to the intricate task of composing a four course meal for invited guests, the assembling of an edited volume demands a sense of "what goes together. " The metaphor of the menu serves as the vehicle for the order of contributions: we start with an introduction to the whole field of research (Antipasti), move on to contributions in the form of original research ar...

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“…Instead of anchoring his products to place through use of the vernacular, this producer turns to technology, retaining small tissue samples from each pig he slaughters, so that each individual salami he produces can be traced via its DNA to a particular animal through a unique tracking number on its label. What was once achieved through interpersonal circulation patterns—one knew exactly which pig a salami came from because one knew, or was, the owner of the pig—is here achieved through technological means, including precise documentation practices (see Heath and Meneley , Meneley , and Paxson on similar intersections of tradition and technology). In an interview in 2009, he told Cavanaugh that he hopes consumers will buy his hard‐to‐find products because of their high quality and excellent taste, which he describes as the natural outcome of embracing specific artisanal and small‐scale production techniques and practices, made traceable through modern technologies and documentation.…”

Section: Contesting Authenticitymentioning

confidence: 99%

Producing Authenticity in Global Capitalism: Language, Materiality, and Value

Cavanaugh

Shankar

2014

American Anthropologist

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In this article, we bring together two distinct ethnographic cases of capitalist production-food producers in northern Italy and Asian American advertising executives in New York City-to illustrate how these producers use language and materiality to produce value in global capitalism. Taken together, the cases illustrate how contemporary capitalist producers utilize particular notions of ethnolinguistic heritage in ways that reflect group-specific values and enable economic profitability in globalizing economies. We consider the work that producers do to construct authenticity by identifying the links they create among and across linguistic and material elements. Whether the product in question is a locally crafted salami or a car commercial aimed at Chinese Americans, constructing authenticity is a complex process that is not assured of success but that is driven by various possibilities of reward.Noting the ways in which authenticity construction seldom goes unchallenged, we consider producers' linguistic and material work to create authentic goods against those who question and contest their efforts. In so doing, we examine broader implications of this capitalist production and contribute to literature on global capitalism, commodity creation, brand, and relationships between language and materiality. [language, materiality, advertising, brand, food] RESUMEN En este artículo reuno dos casos etnográficos de producción capitalista-productores de alimentos en el norte de Italia y ejecutivos asiático-estadounidenses de la publicidad en Nueva York-para ilustrar como estos productores usan lenguaje y materialidad para producir valor para sus productos en el capitalismo global. Tomados en conjunto, los casos ilustran cómo los productores capitalistas contemporáneos utilizan nociones particulares de herencia etnolingüística en formas que reflejan los valores específicos y hacen posible la generación de ganancias económicas en economías globalizantes. Consideramos el trabajo que los productores realizan para producir autenticidad a través de identificar los vínculos que crean por medio de elementos lingüísticos y materiales en sus procesos de producción. Tanto si el producto en cuestión es salami localmente producido o un carro comercial dirigido a los chino-estadounidenses, construyendo autenticidad es un proceso complejo cuyoéxito no esta garantizado, pero es impulsado por varias posibilidades de recompensa. Notando las maneras en que la creación de autenticidad pocas veces sucede sin oposición, consideramos los esfuerzos lingüísticos y materiales de los productores para crear productos auténticos en contra de quienes cuestionan sus esfuerzos. Al hacer esto, examinamos implicaciones más amplias de la producción capitalista y contribuimos a la literatura sobre producción en el capitalismo global, creación de mercancías, creación de marcas, y relaciones entre lenguaje y materialidad. [lenguaje, materialidad, autenticidad, publicidad, alimentos]

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Like an Extra Virgin

Cited by 54 publications

References 15 publications

Pasteurizing China's Grasslands and Sealing inTerroir

Pasteurizing China's Grasslands and Sealing inTerroir

5. Culinary Linguistics: The Chef’s Special

Producing Authenticity in Global Capitalism: Language, Materiality, and Value

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