Master's thesis tourism and Local Food and Beverages

2.3.2 Food and culture. 
Culture is a system of values that form a behavior of members of a society. So culture is 
related to what we eat (Chang et al., 2010). Cultural attractiveness can be learning 
knowledge, knowing foreign cultures for visitors because of cultural differences of host 
community and visitors (Kim et al., 2009). 
"As Fischler (1988), notes" food is a bridge between nature and culture, where food habits 
are learnt through culturally determined notions of what constitutes appropriate and 
inappropriate foods, and through cultural methods of preparation and consumption, 
irrespective of the nutritional value of these foods and methods "(Germov & Williams, 1999, 
P.1). 
Claude Levi-Strauss (1965) is an author of contemporary academic interest in food and 
eating. He studied on the universal characteristics of the human species specially culture. He 
believed that humans are product of culture and nature. Humans are an animal that is related 
to nature and they have intelligence and language that represent culture. 
Levi-strauss's culinary triangle is based on the process of cooking which is the transformation 
of raw ingredients in to cooked ones. Cooking can be considered as a cultural consequence 
rather than a natural one, whereas the natural process makes the raw material into rot 
(Murcott, 1988). Levi-strauss's culinary triangle has another aspect too, which is the 
relationship between different ways of cooking and people cultural characteristics and social 
status (Fieldhous, 1995). 
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Chapter 2. Literature Review 
Culture 
Nature 
Normal 
Raw food 
Quality and 
State of 
Material 
Transformed 
Cooked 
Rotted 
Food 
food 
food 
Figure 2.1 Basic culinary triangles after Levi-Straus (Wood, R.1965, p. 11) 
Culture 
Nature 
Normal 
Raw food 
Roasting 
Transformed 
Cookery techniques 
Smoking 
Boiling 
Cooked 
Rotted 
Food 
food 
Figure 2.2 Developed culinary triangle after Levi-Strauss (Wood, R.1965, p. 11) 
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Chapter 2. Literature Review 
The relationship between food and culture is very important because by exploring new food, 
tourists are able to explore novel cultures and lifestyles (Chang & Hsieh, 2006). Food does 
not only satisfy biological needs because food products can be familiarizing with local 
culture (Askegaard&Madsen, 1998). Fields (2002) also suggested that experience of local 
food on holiday is a cultural experience, since food reflects human culture. He proposed that 
cultural motivators are tools for visitors to realize and experience the host culture because 
understanding the host culture can make them closer to their destinations. In addition, meals 
that are consumed on holiday can have a social function because the way tourists eat on trip 
and holiday can strengthen the interpersonal facet of dinning and new social relations (Field, 
2002). Jones& Jenkins (2002, P. 115) mentioned that food has been regarded as not only 
being a basic necessity for tourist consumption but also an essential element of regional 
culture. Regional and local products can be a unique feature in destination branding and by 
using specific food; tourists get acquainted with culture, history and people of a place. 
Therefore, traditional meals are powerful attractors and they can express local culture, 
regional identities and values. Indeed, food is a cultural element (Gyimothy&Mykletun, 
2008). In addition, the way the local people eat, the food preparation process and the taste of 
the local food cause the local culture to differentiate. So, food consumption of different 
ethnicities may be lead to experience other cultures (Jang et al., 2009). 
Geographical differences have a deep impact on food cultures. Because of the role of food 
culture in social rituals and communication within the families, it is a growing factor as a 
transnational character. Food products can be considered as a definition for social situations. 
People are able to judge different food products in terms of cooking or presenting as familiar 
or strange. In this category habits and preferences are found. Eating patterns in various 
societies are characterized by a relative stability of food culture. Food products are affected 
by regional patterns, so geographical conditions is an important factor for food items. 
Although today, modern distribution systems have caused the geographical constraints to 
fade and liberated local eating patterns (Askegaard& Madsen, 1998). 
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Chapter 2. Literature Review