Accepted Paper:

Defining good local taste  

Author:

Anna Burstedt (Lund University)

Paper short abstract:

In the Swedish restaurant guide the White Guide 2012 locally grown and produced food are described as an imperative trend of the contemporary Swedish restaurant scene. This paper will discuss how this localness is defined in relation to taste as a concept about distinction.

Paper long abstract:

In the Swedish restaurant guide the White Guide 2012 locally grown and produced food are described as an imperative trend of the contemporary Swedish restaurant scene. This paper will discuss how this localness is defined in relation to taste as a concept about distinction. This categorization of the local as good taste can also be seen in earlier guides and demonstrates a narrative that expresses the local food as something finer, better, more luxurious and elegant in comparison to more mainstream, cheaper and common food. Entering the fine dining arena in restaurant the distinction of the local gives a opportunity to study the correlation between an urban an rural food context. Mainly the paper will focus upon how well known and famous restaurant, normally located in the big city has incorporated local products and dishes whit in their identity as food entrepreneurs and artisans.

Since the local has got a more prominent place in the restaurant it's noteworthy to this primary food is cooked and served in the main city's of Sweden. Rural restaurenger can also be found in the restoration wizards but beskrvningarna inhaler manga references that allude to the difference between country and city, district and pulse inside the cities, country kind of relation to the big city and so on. By focusing on the differences expressed in these guiding texts to this study reflect on why good and good food seems to be cooked Mainly in big cities.

Panel P13
Food styles: circulating creative stories of local food culture