Modern Southern Food: An Examination of the Intersection of Place, Race, Class, and Gender in the Quest for Authenticity

Byrd, Kaitland M.

doi:10.1057/9781137408372_6

Cited by 3 publications

(1 citation statement)

References 15 publications

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“…IL CONTESTO DELLA RICERCA Come anticipato, questo contributo si sofferma sulle esperienze degli studenti dell'istituto professionale di una regione interna della Sardegna 5 , con una forte vocazione agricola. In questo settore, negli ultimi anni la regione ha accresciuto la propria visibilità -nonostante la contrazione numerica e il concentramento delle aziende (Perra 2020) -anche per la crescita di notorietà di alcuni prodotti locali che hanno saputo caratterizzarsi come "specialità", inserendosi in un trend contemporaneo di costruzione culturale del prodotto locale, tipico, autentico (Byrd 2015) come elemento ricercato e valorizzato, culturalmente ed economicamente nel consumo, nella formazione politico-estetica di un gusto cosmopolita del regionalismo (Gerosa 2021). In particolare, alcuni prodotti gastronomici e vinicoli ne sono risultati "nobilitati": il prodotto di alcune cantine è stato rivalutato e riconosciuto come prodotto tipico, aprendosi al mercato nazionale e internazionale.…”

Section: Approccio Domande DI Ricerca E Datiunclassified

‘È un’opzione che ho valutato da diverso tempo’

Cuzzocrea,

Bertoni

2023

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This contribution discusses the nuances of vulnerability that emerge from the relationship with the territory of secondary school students in a rural area of Sardinia. The article confronts the most updated definitions of vulnerability with current debates on youth, transitions to work and transitions to adulthood scholarship. Part of a wider project on the PTCO (still called in the narratives of the students with the old name of ‘alternance’), it deconstructs dimensions of vulnerability offering a glimpse on the difficulties that it entails in the specific case of a territory with a strong vocation for agriculture and viniculture, where traditional models keep their centrality in socialization processes. In discussing the empirical material, we go in depth into three students’ narratives.

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Section: Approccio Domande DI Ricerca E Datiunclassified

‘È un’opzione che ho valutato da diverso tempo’

Cuzzocrea,

Bertoni

2023

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What’s better than a biscuit?: Gourmetization and the transformation of a Southern food staple

Harris

Phillips

2021

Food and Foodways

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“Our” Culinary Heritage

Passidomo

2017

Humanity & Society

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This article develops the concept of gastrodiplomacy—or the use of food to enhance a region’s brand and image—through analysis of two cookbooks: Heritage, by Sean Brock, and Peru: The Cookbook, by Gastón Acurio. Each of these celebrity chefs mobilizes diversity and multiculturalism rhetorically to suggest that contemporary foodways are an authentic portal to racial harmony and inclusion. I argue that these chefs’ social position as men of European descent perpetuates the “white gaze” of contemporary public engagement with cuisine and foodways because the historic and contemporary contributions of marginalized groups become narrative props rather than authentic voices. By focusing on two sites—Peru and the American South—this article demonstrates the function of gastrodiplomacy as a form of soft power that rhetorically undermines racial and class hegemonies while practically reinforcing them. The historical and social contexts of these two regions demand an analysis that incorporates discussion of the connections among foodways, culture, place, and power and consideration of linkages between the U.S. South and the Global South. From a sociological perspective, this article demonstrates the ways in which contemporary food movements often perform rhetorical maneuvers that obfuscate inequality by using white male voices to present foodways as common and universal.

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Modern Southern Food: An Examination of the Intersection of Place, Race, Class, and Gender in the Quest for Authenticity

Cited by 3 publications

References 15 publications

‘È un’opzione che ho valutato da diverso tempo’

‘È un’opzione che ho valutato da diverso tempo’

What’s better than a biscuit?: Gourmetization and the transformation of a Southern food staple

“Our” Culinary Heritage

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