Extra Virgin Olive Oil and Slow Food

Authors

  • Anne Meneley Trent University

Keywords:

Globalization, non-fetishized commodities, "Slow Food" Movement, critique of mass production, olive oil, Tuscany

Abstract

Extra virgin olive oil is a commodity which enjoys particular prestige in the globalized economy. It is a "healthy" fat that is identified with localized production by artisans. Accordingly it reverses the erasure of the connection between human subjects that characterizes the fetishized commodity. Extra virgin olive oil from Tuscany is particularly prestigious and expensive, being associated with a region famed for its art, architecture, food, and landscape and widely popularized of late by British and American writers. The preference for artisanally produced commodities like extra virgin olive oil is linked to the growing "Slow Food" Movement which seeks to replace mass produced, artificial and sometimes tasteless fast foods by whole some foods produced in known places by identifiable people. Slow foods which can be consumed at leisure reflect the superior taste of purchasers. Despite Slow Food's championing of small producers, it is often the big firms rather than families of artisans that are able to access international markets.

Downloads

Publication Facts

Metric
This article
Other articles
Peer reviewers 
0
2.4

Reviewer profiles  N/A

Author statements

Author statements
This article
Other articles
Data availability 
N/A
16%
External funding 
No
32%
Competing interests 
N/A
11%
Metric
This journal
Other journals
Articles accepted 
5%
33%
Days to publication 
0
145

Indexed in

Editor & editorial board
profiles
Academic society 
Canadian Anthropology Society
Publisher 
University of Victoria

PFL

1 2 3 4 5
Not useful Very useful

Downloads

Published

2022-06-17

How to Cite

Meneley, A. (2022). Extra Virgin Olive Oil and Slow Food. Anthropologica, 46(2), 165–176. Retrieved from https://cas-sca.journals.uvic.ca/index.php/anthropologica/article/view/2348