The E-economy and the Culinary Heritage


This paper shows how the rhetoric of food can be used as a tool in the construction of European identities. Meals, shopping, cooking, manufacture and marketing are used as a mean to achieve the goal of a distinctive European character – particularly through the encouragement of culinary diversity. By talking of identities in the plural, I want to demonstrate that, parallel to the intention of strengthening a pan-European community, food can be used to highlight many contrastive identities. The labelling of food with texts and pictures offers a symbolic field that is redolent with meaning, where questions of distinction and categorization, belonging and anchorage in a changeable world are both raised and answered.

How to Cite

Salomonsson, K., (2002) “The E-economy and the Culinary Heritage”, Ethnologia Europaea 32(2), p.125-144. doi:

Publisher Notes

  • This article was previously published by Museum Tusculanum Press.



Karin Salomonsson (University of Lund)



Publication details



All rights reserved


Peer Review

This article has not been peer reviewed.

File Checksums (MD5)

  • PDF: ee2a993fce82c7e13e0fde94d6f7a2d5