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Managing Food: Cajun Cuisine in Economic and Cultural Terms
Author(s) -
Eyck Toby A. Ten
Publication year - 2001
Publication title -
rural sociology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.083
H-Index - 65
eISSN - 1549-0831
pISSN - 0036-0112
DOI - 10.1111/j.1549-0831.2001.tb00065.x
Subject(s) - taste , value (mathematics) , product (mathematics) , perspective (graphical) , food processing , sociology , marketing , business , political science , psychology , art , geometry , mathematics , machine learning , neuroscience , computer science , law , visual arts
This study highlights some cultural and economic aspects of food. The focus is on Cajun, one of the most popular cuisines in the United States. Interviews, conversations, and observations were conducted with 19 individuals involved in some aspect of processing, distributing, or retailing food in southern Louisiana. The perspective that frames the analysis focuses on the effects of culture and the economic forces that both produce and are a product of cultural processes. I argue that Cajun food is used as a source for both economic and cultural rewards, derived through economic and cultural value‐added processes that occur simultaneously in the preparation of this food. In addition, I consider how these processes are affecting the taste of Louisiana foods.