期刊名称：Universitatea "Ovidius" Constanta. Analele Stiintifice. Seria Filologie
印刷版ISSN：1224-1768
出版年度：2014
卷号：XXV
期号：2
页码：90-96
出版社：Ovidius University Press
摘要：The article reveals some postmodernist dimensions of the challenges related to the relationship otherness–culinary identity in today's globalized world. Thus, starting from the implications of the high interest for the relationship between food and identity, some examples of deterritorialization and reterritorialization are discussed, especially as concerns the transformation of local recipes into global reinvented ones. The focus lays also on the concept of hyperreal of taste and on the idea of simulacrum in relation to molecular gastronomy, to edible packaging, and to artificial food. Besides, the Foucauldian power/knowledge relationship is taken into account at the level of government, as well as at the level of mass-media. The conclusion is that the rising interest for the globalized culinary identity, constantly built and rebuilt kaleidoscopically, and characterized by fragmentarity, dispersion, and volatility can be a symptom of the necessity to regain some specific landmarks of individual and collective stability.
关键词：culinary identity; otherness; hyperreal of taste; power/knowledge relationship ;
