Tracing Terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary

The concept of terroir, linking regional products with place, played a pivotal role in constructing France's culinary identity during the inter-war period. This study reveals how culinary guidebooks, gastronomic maps, and authenticity labels collectively shaped a shared French gastronomic imaginary, fostering cultural unity and economic growth amid socio-economic upheaval. By analyzing these three components, the research traces their representative power in both symbolic and literal senses, contributing to a sense of belonging for citizens and tourists alike. The findings also explore how terroir concepts are being adapted today to reflect a changing nation.

Herman, J. L. (2023). Tracing Terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary. Food, Culture & Society, 27(1), 4–25. https://doi.org/10.1080/15528014.2023.2221139