Show Less
Restricted access

Food and the Internet

Proceedings of the 20 th International Ethnological Food Research Conference, Department of Folklore and Ethnology, Institute of Ethnology and Cultural Anthropology, University of Łodź, Poland, 3–6 September 2014

Edited By Violetta Krawczyk-Wasilewska and Patricia Lysaght

Discourses about food, especially on social media, affect the dietary choices of many people on a daily basis all over the world. In recognition of this phenomenon, the selection of 25 ethnological essays in this volume explores the effects of the digital age on post-modern food culture. It examines the influence of the Internet as a provider of a seemingly limitless flow of information and discourse about food sources, production, distribution and consumption. It also analyses the attitudes towards food in the context of ecological, environmental, ethical, health, and everyday lifestyle issues – at local, regional and global levels.
Show Summary Details
Restricted access

A Local Food Product and the Ethno-Future: The Online Case of Polish Mountaineers’ Regional Cheese “Oscypek”: Anna Mlekodaj


Anna Mlekodaj

A Local Food Product and the Ethno-Future: The Online Case of Polish Mountaineers’ Regional Cheese “Oscypek”

One of the symptoms of post modernity is the occurrence of basic change in the cultures of small communities which seek to preserve their distinctive lifestyles. Cultural co-existence, which has hitherto been a dynamic part of local communities, is being replaced by competition connected with a fight for survival. It appears that only those cultures, which show skill in finding their place in the reality of modern marketing, will be able to survive and be successful in the future. The launch of products with ethnic originality in the market place enables people who cultivate traditional professions connected with these goods to earn their living from this kind of entrepreneurship. However, this is only possible in the case of products which have managed to gain a brand. Guaranteed quality and, in case of food, compliance with an original recipe, have significant influence on the economic success of a particular product. A trademark accompanied by relevant procedures, including legal ones, is the main criterion for distinguishing valuable original products from various kinds of imitations or inventions which are non-genuine in nature and which are not protected by trademark legislation. A brand safeguards the essence of tradition in a product and it also limits general freedom of production to those who have legally secured the trademark. In order to produce traditional goods, representatives of a particular culture have to gain the...

You are not authenticated to view the full text of this chapter or article.

This site requires a subscription or purchase to access the full text of books or journals.

Do you have any questions? Contact us.

Or login to access all content.