Abstract
This focused discussion invites food studies scholars to critically examine the term “terroir” as it has become a popularized and globalized term. Often used to describe the qualities imbricated in a particular foodstuff by its environment, terroir often suggests an extra, “real” aesthetic in food. This discussion asks, when “imagining the edible,” how does terroir as a concept change? When theatricality, spectacle, and creativity are a part of food, what changes in its terroir?
Presenters
Elizabeth SchifflerStudent, Theater and Performance Studies PhD, UCLA, California, United States
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
2022 Special Focus—Imagining the Edible: Food, Creativity, and the Arts
KEYWORDS
Terroir, Theater, Performance, Critical Theory, Spectacle, Aesthetics, Environment
