Lin, J and Waley, P (2022) Taste and place of Nanxiong cuisine in South China: A regional analytical framework. Food, Culture and Society, 25 (5). pp. 814-830. ISSN 1552-8014
Abstract
Food taste should be considered in-place. This paper employs a regional analytical framework that is suggested by new regional geography to analyze relations between taste and place, and broadly, people and cuisine. We problematize fixed links between place and taste by asking how tastes are developed as rooted qualities of a place and its cuisine. Focusing on spicy taste as a cultural construct in China’s context, climate and landscape characteristics, geographical proximity, and inhabitants’ collective engagement are examined and identified as three factors that co-influence the construct of spicy taste, which we see as a vital shaper of the cuisine of Nanxiong in the mountainous north of China’s southern Guangdong Province. We build a spatial regional hierarchy centered on spicy taste and find a correct and meaningful scale – the region of Guangdong Province. In highlighting the importance of considering the flavor principle in place, we call for more efforts to adopt a regional perspective in exploring multi-scalar and place-bounded food and taste issues.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2021 Association for the Study of Food and Society. This is an author produced version of an article published in Food, Culture & Society. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Taste and place; flavor principle; Chinese cuisine; chili pepper/spicy taste; region; scale |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Geography (Leeds) > SOG: Cities & Social Justice (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 21 May 2021 11:20 |
Last Modified: | 11 Mar 2023 01:23 |
Status: | Published |
Publisher: | Taylor & Francis |
Identification Number: | 10.1080/15528014.2021.1930736 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:174338 |