Gastronationalism
the use of food to promote nationalism and national identity
Gastronationalism or culinary nationalism is the use of food and its history, production, control, preparation and consumption as a way of promoting nationalism and national identity. It may involve arguments between two or more regions or countries about whether a particular dish or preparation is claimed by one of those regions or countries and has been appropriated or co-opted by the others.
Gastronationalism has been criticized as an example of banal nationalism.
Origins and development
Atsuko Ichijo and Ronald Ranta have called food "fundamentally political" and "one of the essential commodities with which political powers at various levels are concerned". Food historian Michelle T. King suggests that cuisine is a natural focus for studies of nationalism, pointing out dozens of such treatments over the first decades of the 21st century. She also argues Asia's culinary nationalism has been particularly intense. Examples of gastronationalism include efforts by state bodies, nongovernmental bodies, businesses and business groups, and individuals.
New York University professor Fabio Parasecoli has defined food as an expression of identity. Conflict between two or more regions or countries about whether a particular dish or preparation is claimed by one of those regions or countries and has been appropriated or co-opted by the others is not uncommon, especially in areas where there has been violent conflict. Dishes affected by these culinary wars tend to be those with "a clearly symbolic ethnic significance".
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This entry incorporates text from “Gastronationalism” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.