The production of the ‘New Romanian Cuisine’: Elite local taste and globalisation
Under the attack of globalisation’s universalising force, food traditions become sites of cultural resistance (Poulain, 2017) in a recent worldwide phenomenon that saw the birth of a new type of restaurants gathered under the umbrella of a New Cuisine taxonomy. The interest in what such actors perce...
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| Format: | Article |
| Language: | English |
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University of Bucharest
2020-12-01
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| Series: | Journal of Comparative Research in Anthropology and Sociology |
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| Online Access: | http://compaso.eu/wpd/wp-content/uploads/2021/01/Compaso2020_112_Sohodoleanu.pdf |