Traditional foods at IP in Romania (2)

At the Intensive Program for two weeks in Cluj-Napoca, students from France, Italy, Romania, Slovenia, Poland, Belgium and the Netherlands study the relationship between traditional foods and micro organisms. Next week, they will receive lectures in micro-biology and they will go on a study trip to the mountains to learn about Slow Food in Romania. This week, they study traditional foods from a social science point of view, with lectures from sociologists and economists. Some of these lectures deal with how to market traditional foods, which are credence foods. Adding the category ‘traditional’ adds value/credence to the food, similar to the category ‘organic’ or ‘healthy’. An apple is not just an apple anymore but an √≥rganic apple, which brings a world of associations and symbolic connections to the product. Once a credence food, it is vulnerable to cheating practices, how to distinguish the ‘real’ traditional food from its wannabee imitations? (see short BBC item¬†on camenbert) Continue reading