The symbolic understanding of milk in Swiss gastronomy

Leroy, Perrine (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland) ; Varga, Peter (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland)

In the 21st century, in a context where milk and dairy products are at the centre of many debates, this article wonders how doubts about these products are perceived in a gastronomic context where they are particularly appreciated and used. This article focuses on a Swiss context, since milk and dairy products are an integral part of Swiss culture. The article explores the history of milk in the Western world and highlights the fact that milk has had an ambiguous position throughout the centuries. Some studies make it possible to question the consumption of such products, while in Switzerland there is no doubt that they are products strongly rooted in the country’s heritage. Eighteen interviews with gastronomic chefs were conducted to develop answers to the questions raised by the potential questioning of milk and dairy products in Swiss gastronomy. The results show that the reflections about dairy do not impact the gastronomic field, and that chefs are inclined to keep these products, as long as moderate use is made of them. In a Swiss context, the results show that milk and dairy products are untouchable and that it is important to defend the cultural heritage of the country.


Mots-clés:
Type d'article:
scientifique
Faculté:
Economie et Services
Ecole:
EHL
Institut:
Aucun institut
Classification:
Economie/gestion
Date:
2019-09
Pagination:
10 p.
Publié dans:
Research in hospitality management
Numérotation (vol. no.):
2019, vol. 9, no. 1, pp. 25-34
DOI:
ISSN:
2224-3534
Le document apparaît dans:



 Notice créée le 2019-11-07, modifiée le 2020-03-25

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