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
Food Blogs in Relation to Culinary Tradition. A Polish Example: Katarzyna Orszulak-Dudkowska
Food Blogs in Relation to Culinary Tradition. A Polish Example
The provision, preparation and consumption of food have always been everyday cultural practices which have determined the traditional patterns of behaviour of various social groups. In former times detailed knowledge of culinary culture was a secret, known only to selected masters of the culinary arts or to talented housekeepers. This knowledge was stored in memory and passed on verbally to people considered to be “initiated” in these arts. The appearance of various collections of recipes could be considered to serve only as a support for the verbal tradition of passing on recipes, and as a means of confirming the importance of the culinary art in culture (cf. Orszulak-Dudkowska 2010). Public culinary discourse began to develop universally in France at the turn of eighteenth and nineteenth centuries (cf. Brillat-Severin 1949), when gastronomy started to establish itself as a theoretical code of culinary practice. Never before had food been so widely discussed. Nowadays, eating habits as well as foodstuffs, food shopping techniques, the methods of preparing dishes, and the final taste of the prepared meals, are the subject matter of various kinds of debates. In present-day society, speaking and writing about food has spread to various social spheres. Cooking has become a topic of popular publications, while culinary T.V. programmes enjoy great popularity. The so-called healthy cuisine forms the basis for new lifestyles and social movements such as Slow Food, and the popularity of culinary blogs...
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