Chapter 6 Embedding Food and Drink Cultures, The case of Burgundy
DOI: 10.23912/978-1-908999-03-0-2349 | ISBN: 978-1-908999-03-0 |
Published: September 2013 | Component type: chapter |
Published in: Food and Drink: the cultural context | Parent DOI: 10.23912/978-1-908999-03-0-2005 |
Abstract
Certain countries and regions are known to have strong and embedded food and drink cultures. Such cultures shape reputation, stimulate pride, define collective identity and drive local and national economies. They can also generate tourism, drawing large numbers of visitors to sample renowned produce. Historical analysis reveals the emergence of Burgundy as a world-renowned centre of wine production and gastronomy, based not only on the quality of its produce, but also on instrumental business tactics employed by key individuals. The analysis starts with the rising interest in food and wine in the late 18th century. An exploration of the automobile industry and the wine roads, and also of events such as la foire gastronomique de Dijon, will reveal the development of gastronomic tradition, as well as contemporary trends. Burgundians are proud of their region. They like to praise the beauty of the landscape that they have contributed to shaping: vine stocks which are impeccably aligned along straight rows, stone walls separating the plots and stone huts at the edge of the plots.
Sample content
Contributors
- Claude Chapuis, Burgundy School of Business (Author)
- Benoît Lecat, Burgundy School of Business (Author)
For the source title:
- Donald Sloan, Oxford Brookes University (Editor)
Cite as
Chapuis & Lecat, 2013
Chapuis, C. & Lecat, B. (2013) "Chapter 6 Embedding Food and Drink Cultures, The case of Burgundy" In: Sloan, D. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/978-1-908999-03-0-2349
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