Vol. 4 No. 1 (2017): Changing food status and perception

photograph of urban graffiti on a city wall showing a thought bubble saying "I love cheese" in graphic elements

In this issue we present several original research articles that offer critical, in-depth analyses of evolving practices in various “alternative” food settings, coupled with perceptions among farmers, retailers, and consumers about their roles and choices in this ever-changing milieu. It becomes clear, from this collective research—derived from the voices of producers, sellers and eaters in longitudinal studies—that the meanings of food can be transformed, and that these meanings can in turn transform food operations, networks, and even identities. Sabrina Doyon’s study, for example, illustrates this perfectly: over time, the common eel and sturgeon fish caught in the St. Lawrence River estuary have become in-demand status food, leading to efforts to certify it as a PGI (protected geographical indication). She asks the critical questions: Would this type of certification, applied to local fish, help build its image as alternative? Would it contribute to an alternative distribution network? (photo: David Szanto)

Published: 2017-05-26