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A Food Nation Without Culinary Heritage? Gastronationalism in Sweden

Jönsson, Håkan LU (2020) In Journal of Gastronomy and Tourism 4(4). p.223-237
Abstract
Promoting the culinary profile of a nation is a commonly used tool when marketing the food, drink, and culinary tourism sectors of a country. Different versions of gastronationalism (i.e., images of the culinary excellence of a nation) appear in this context. This article explores Swedish gastronationalism. The aim is to nuance and widen the discussion of gastronationalism by offering a historic contextualization and a focus on frictions in the national narrative. Based on a bricolage of ethnographic material—interviews, observations, archive material and official documents—the article takes a historical approach to explore the attempts to develop a new culinary nation. Specific focus is devoted to the absence of culinary heritage. The... (More)
Promoting the culinary profile of a nation is a commonly used tool when marketing the food, drink, and culinary tourism sectors of a country. Different versions of gastronationalism (i.e., images of the culinary excellence of a nation) appear in this context. This article explores Swedish gastronationalism. The aim is to nuance and widen the discussion of gastronationalism by offering a historic contextualization and a focus on frictions in the national narrative. Based on a bricolage of ethnographic material—interviews, observations, archive material and official documents—the article takes a historical approach to explore the attempts to develop a new culinary nation. Specific focus is devoted to the absence of culinary heritage. The results show that Swedish gastronationalism consists of a specific view of nationality, where progress, innovativeness, and multiculturalism is highlighted, and heritage and tradition is downplayed. As a result, Sweden has developed a postnationalist gastronationalism. The article traces the roots of this phenomenon to a combination of structures and habits from the time of rationing (1914–1955) and the new national narrative that coincided with the gastronomic revolution starting in the mid-1980s. In conclusion, the article argues that while many versions of gastronationalism use heritagization as a strategy, Sweden attempts to deheritagize the culinary profile of the nation. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
SWEDISH FOOD CULTURE, GASTRONATIONALISM, NEW NORDIC CUISINE, CULINARY HERITAGE;, culinary heritage, gastronationalism, new nordic cuisine, swedish food culture
in
Journal of Gastronomy and Tourism
volume
4
issue
4
pages
15 pages
publisher
Cognizant Communication Corporation
ISSN
2169-2971
DOI
10.3727/216929720X15846938924076
project
Cultures of Consumption
Meals in the Experience Economy - a study of the meal order in Swedish households
The gastronomic revolution in Sweden since 1980
language
English
LU publication?
yes
id
5b908cce-0e35-43ee-b54e-78755e4374b4
date added to LUP
2020-09-01 19:52:33
date last changed
2020-09-03 02:26:12
@article{5b908cce-0e35-43ee-b54e-78755e4374b4,
  abstract     = {Promoting the culinary profile of a nation is a commonly used tool when marketing the food, drink, and culinary tourism sectors of a country. Different versions of gastronationalism (i.e., images of the culinary excellence of a nation) appear in this context. This article explores Swedish gastronationalism. The aim is to nuance and widen the discussion of gastronationalism by offering a historic contextualization and a focus on frictions in the national narrative. Based on a bricolage of ethnographic material—interviews, observations, archive material and official documents—the article takes a historical approach to explore the attempts to develop a new culinary nation. Specific focus is devoted to the absence of culinary heritage. The results show that Swedish gastronationalism consists of a specific view of nationality, where progress, innovativeness, and multiculturalism is highlighted, and heritage and tradition is downplayed. As a result, Sweden has developed a postnationalist gastronationalism. The article traces the roots of this phenomenon to a combination of structures and habits from the time of rationing (1914–1955) and the new national narrative that coincided with the gastronomic revolution starting in the mid-1980s. In conclusion, the article argues that while many versions of gastronationalism use heritagization as a strategy, Sweden attempts to deheritagize the culinary profile of the nation.},
  author       = {Jönsson, Håkan},
  issn         = {2169-2971},
  language     = {eng},
  month        = {08},
  number       = {4},
  pages        = {223--237},
  publisher    = {Cognizant Communication Corporation},
  series       = {Journal of Gastronomy and Tourism},
  title        = {A Food Nation Without Culinary Heritage? Gastronationalism in Sweden},
  url          = {http://dx.doi.org/10.3727/216929720X15846938924076},
  doi          = {10.3727/216929720X15846938924076},
  volume       = {4},
  year         = {2020},
}