Abstract
Bologna—a Northern Italian city, renowned for its University and its food—and the marshalling of its cultural value to produce economic value in the food commodity chain, is the territory of our chapter. We shall, in fact, consider DegustiBo, a local seal of quality set up by the Bologna Province, and the way it organizes the local in an attempt to help small, local, traditional food producers to face global foodways, culture and chains. Focusing on the network constituted by DegustiBo members, has allowed to consider the working of a cluster of actors involved in the consolidation of the gastronomic identity of Bologna in the field of quality food chains in Italy. In this chapter, we shall consider the way in which the local is constructed as a cultural value, marshalled to sustain the quality of products and preparations, as producers and distributors encounter consumers and are concerned with their experience of consumption being part of the process of value creation in the food chain.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Akerlof, A. G. (1970). The Market of Lemons, Quality Uncertainty and the Market Mechanism. Quarterly Journal of Economics,84(3), 488–500.
Appadurai, A. (Ed.). (1986). The Social Life of Things: Commodities in Cultural Perspectives. Cambridge: Cambridge University Press.
Appadurai, A. (1996). Modernity at Large, Cultural Dimensions of Globalization. Minneapolis: University of Minnesota Press.
Artusi, P. (2003). Science in the Kitchen and the Art of Eating Well. Toronto: University of Toronto Press.
Barbera, F., & Audifredi, S. (2012). In Pursuit of Quality: The Institutional Change of Wine Production Market in Piedmont. Sociologia Ruralis, 52(3), 311–331.
Barham, E. (2003). Translating Terroir, the Global Challenge of French AOC Labeling. Journal of Rural Studies,19(1), 127–138.
Bérard, L., & Marchenay, P. (1995). Lieux, temps et preuves, la construction sociale des produits de terroir. Terrain,24, 153–164.
Bertozzi, L. (1995). Designation of Origin, Quality and Specification. Food Quality and Preference,6(3), 134–138.
Boltanski, L., & Thévenot, L. (2006). On Justification: Economies of Worth. Princeton, NJ: Princeton University Press.
Bourdieu, P. (1984). Distinction: A Social Critique of the Judgement of Taste. London: Routledge.
Bruner, E. M. (1991). Transformation of Self in Tourism. Annals of Tourism Research,18(2), 238–250.
Bruner, E. M. (2005, October 7–8). The Role of Narrative in Tourism. Conference Paper Presented at the on Voyage, New Directions in Tourism Theory Conference, Berkeley.
Bukowski, W. (2015). La danza delle mozzarelle, Slow Food, Eataly, Coop e la loro narrazione. Roma: Alegre.
Cavanaugh, J. R. (2007). Making Salami, Producing Bergamo, the Transformation of Value. Ethnos,72(2), 149–172.
Collins, R. (1979). The Credential Society, an Historical Sociology of Education and Stratification. New York: Academic Press.
Demossier, M. (2011). Beyond Terroir, Territorial Construction, Hegemonic Discourses, and French Wine Culture. Journal of the Royal Anthropological Institute,17(4), 685–705.
Douglas, M. (1966). Purity and Danger. London: Routledge & Kegan Paul.
DuPuis, E. M., & Goodman, D. (2005). Should We Go ‘Home’ to Eat? Toward a Reflexive Politics of Localism. Journal of Rural Studies,21, 359–371.
Fantani, R., & Pieri, R. (Eds.). (2014). Il sistema agro-alimentare dell’Emilia-Romagna. Rapporto 2013. Rimini: Studi e Ricerche Maggioli Editore.
Fine, G. (1995). Wittgenstein’s Kitchen: Sharing Meaning in Restaurant Work. Theory and Society, 24(2), 245–269.
Fischler, C. (1979). Gastro-nomie et gastro-anomie. Communications,31, 189–210.
Guerrero, L., Guàrdia, M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Biemans, S., et al. (2009). Consumer-Driven Definition of Traditional Food Products and Innovation in Traditional Foods: A Qualitative Cross-Cultural Study. Appetite, 52(2), 345–354.
Halkier, B., Holm, L., Domingues, M., Magaudda, P., Nielsen, A., & Terragni, L. (2007). Trusting, Complex, Quality Conscious or Unprotected? Constructing the Food Consumer in Different European National Contexts. Journal of Consumer Culture,7(3), 379–402.
Harvey, M., McKeening, A., & Warde, A. (Eds.). (2004). Qualities of Food. Manchester: Manchester University Press.
Johnston, J., & Baumann, S. (2010). Foodies, Democracy and Distinction in the Gourmet Foodscape. London: Routledge.
Johnston, J., Szabo, M., & Rodney, A. (2011). Good Food, Good People, Understanding the Cultural Repertoire of Ethical Eating. Journal of Consumer Culture,11(3), 293–318.
Jordana, J. (2000). Traditional Foods, Challenges Facing the European Food Industry. Food Research International,33(3–4), 147–152.
Lamont, M., & Molnár, V. (2002). The Study of Boundaries in the Social Sciences. Annual Review of Sociology,28(1), 167–195.
Lockie, S. L., Kristen, L. G., & Mummery, K. (2002). Eating ‘Green’, Motivations Behind Organic Food Consumption in Australia. Sociologia Ruralis,42, 23–40.
Maguire, J. S., & Matthews, J. (Eds.). (2014). The Cultural Intermediaries Reader. London: Sage.
Mandelkern, I. A. (2013). Does the Foodie Have a Soul? Gastronomica. The Journal of Food and Culture,13(2), 1–2.
Marsden, T. K. (2004). The Quest for Ecological Modernisation, Re-spacing rural Development and Agri-Food Studies. Sociologia Ruralis,44, 129–146.
Massey, D. (2007). World City. Cambridge: Polity.
Montanari, M. (Ed.). (2002). Il mondo in cucina. Storia, identità, scambi. Roma-Bari: Laterza.
Montanari, M. (Ed). (2018) Alla Bolognese. Dalla città grassa a Fico. Bologna: il Mulino.
Pink, S., & Servon, L. J. (2013). Sensory Global Towns, an Experiential Approach to the Growth of the Slow City Movement. Environment and Planning A,45(2), 451–466.
Poulain, J. P. (2005). Sociologies de l’alimentation. Les mangeurs et l’espace social alimentaire. Paris: Presses Univeritaires de France.
Pratt, J. (2007). Food Values: The Local and the Authentic. Critique of Anthropology, 27(3), 285–300.
Raynolds, L. T. (2004). The Globalization of Organic Agrofood Networks. World Development,32, 725–743.
Sassatelli, R., & Arfini, E. A. G. (2017). Creating Value, Consuming Bologna: The Case of DegustiBo. Journal of Consumer Culture,17(3), 542–561.
Sassatelli, R., & Scott, A. (2001). Trust Regimes, Wider Markets, Novel Foods. European Societies,3(2), 211–242.
Schooler, R. D. (1965). Product Bias in the Central American Common Market. Journal of Marketing Research,2(4), 394–397.
Spiller, K. (2012). It Tastes Better Because … Consumer Understandings of UK Farmers’ Market Food. Appetite, 59(1), 100–107.
Swidler, A. (1986). Culture in Action, Symbols and Strategies. American Sociological Review, 51, 273–286.
Trombacco, T. (2004). Bologna Cucina… con Arte. Bologna: Camera di Commercio Industria Artigianato e Agricoltura di Bologna.
Vanhonacker, F., Verbeke, W., Guerrero, L., Claret, A., Contel, M., Scalvedi, L., et al. (2010). How European Consumers Define the Concept of Traditional Food: Evidence from a Survey in Six Countries. Agribusiness, 26(4), 453–476.
Warde, A., Wright, D., & Gayo-Cal, M. (2007). Understanding Cultural Omnivorousness, or, the Myth of the Cultural Omnivore. Cultural Sociology,1(2), 143–164.
Welz, G. (2013). Contested Origins, Food Heritage and the European Union’s Quality Label Program. Food, Culture and Society: An International Journal of Multidisciplinary Research,16(2), 265–279.
Wilk, R. (1995). The Local and the Global in the Political Economy of Beauty: From Miss Belize to Miss World. Review of International Political Economy,2(1), 117–134.
Wilk, R. (Ed.). (2006). Fast Food/Slow Food: The Cultural Economy of the Global Food System. Lonham: Altamira Press.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 The Author(s)
About this chapter
Cite this chapter
Arfini, E.A.G., Sassatelli, R. (2019). Not a Matter of Fame: Constructing the Local as Brand Value. In: Sassatelli, R. (eds) Italians and Food. Consumption and Public Life. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-030-15681-7_8
Download citation
DOI: https://doi.org/10.1007/978-3-030-15681-7_8
Published:
Publisher Name: Palgrave Macmillan, Cham
Print ISBN: 978-3-030-15680-0
Online ISBN: 978-3-030-15681-7
eBook Packages: Social SciencesSocial Sciences (R0)