Managing food: Cajun cuisine in economic and cultural terms.

摘要

This study highlights some cultural and economic aspects of food. The focus is on Cajun, one of the most popular cuisines in the United States. Interviews, conversations, and observations were conducted with 19 individuals involved in some aspect ofprocessing, distributing, or retailing food in southern Louisiana. The perspective that frames the analysis focuses on the effects of culture and the economic forces that both produce and are a product of cultural processes. I argue that Cajun food is used as a source for both economic and cultural rewards, derived through economic and cultural value-added processes that occur simultaneously in the preparation of this food. In addition, I consider how these processes are affecting the taste of Louisiana foods.