Anthropological study: Taste and dietary preferences, explored through the re-evaluation of rye bread and other Nordic foods
Despite scientific evidence and good intentions, consumers do not always make the healthiest food choices. Health is only one of many concerns negotiated when choosing a food item. This study will explore the complex coming into shape of dietary preferences through an examination of the perception and knowledge gained through the act of eating, using anthropological methods such as participant observation and in depth qualitative interview. It has a particular focus on the experience of taste in a Scandinavian context with the New Nordic Cuisine as empirical platform.
The New Nordic Cuisine is inspired by French ideas of local foods 'terroir' dimensions, encouraging the expression of local characteristics in produce and dishes, including climate as well as culture. Nordic foods, such as cabbage, porridge, and rye bread, that were previously taken for granted have for the last few years been on the menu of gourmet restaurants and have transformed into something to savour. Such restaurants represent a compressed expression of a tendency with a much broader appeal, making them adequate empirical sites for studying a development in taste anthropologically.
Analytical unfolding of the experience of taste allows for an exploration of the complex interplay between sensual, cultural, and social aspects as they are expressed in a given situation. Focusing on the consumers' experience, the study will provide an insight into the many different priorities that come into play in the daily practice wherein dietary preferences find their expression.