Upgrading the local: Belgian cuisine in global waves

Area of Science:

• Food studies
• Cultural anthropology
• Sociology of food

Background:

• Explores the dynamic interplay between local and foreign food influences in Belgium since 1830.
• Examines how food is utilized as a marker of identity, both personal and collective.
• Investigates the evolving definitions of 'local food' within a changing culinary landscape.

Observation:

• Belgium has experienced distinct waves of international and local food trends.
• These food waves have both opposed and integrated each other's characteristics.
• A continuous redefinition of local food has occurred throughout this period.

Findings:

• Belgian foodways demonstrate a complex relationship of incorporation and exclusion with foreign culinary influences.
• Foreign foods have consistently impacted local cooking and eating habits.
• Food is strategically categorized as 'local,' 'national,' or 'regional' to establish a sense of 'self' against the 'other.'

Implications:

• The classification of foodways reinforces sentiments of belonging, particularly in regions with strong political identities.
• Understanding food as an identity marker is crucial for analyzing cultural and political dynamics.
• This research provides insights into how culinary practices contribute to national and regional cohesion or division.