Picture of two heads

Open Access research that challenges the mind...

The Strathprints institutional repository is a digital archive of University of Strathclyde research outputs. Strathprints provides access to thousands of Open Access research papers by University of Strathclyde researchers, including those from the School of Psychological Sciences & Health - but also papers by researchers based within the Faculties of Science, Engineering, Humanities & Social Sciences, and from the Strathclyde Business School.

Discover more...

Culinary tourism : An exploratory reading of contemporary representations of cooking

Brownlie, Douglas and Hewer, Paul and Horne, Suzanne (2005) Culinary tourism : An exploratory reading of contemporary representations of cooking. Consumption, Markets and Culture, 8 (1). pp. 7-26. ISSN 1025-3866

Full text not available in this repository. (Request a copy from the Strathclyde author)


In Levi-Straussian terms cooking marks the "transition between nature and culture". Yet the study of cookbooks as placed cultural artefacts is largely neglected by consumer researchers. This essay seeks to address this oversight, setting out to explore the potential contribution of a turn to cookbooks for enriching our understanding of the character of contemporary consumer culture. It weaves a line of argument that asserts the value of treating cookbooks as cultural products, as objectifications of culinary culture, as constructed social forms which are amenable to textual analysis. In this respect it declares that, rather than simply being understood as reflections of contemporary consumer culture, cookbooks should be understood as artefacts of cultural life in the making. That is, cookbooks contain not only recipes but inscribed cultural tales which can be understood as productive of the culinary culture that they pretend only to display, and performative in their attempt to do things with us. We reveal cookbooks to be sites of aestheticised consumption.