The Bulgarianization of yoghurt: connecting home, taste, and authenticity

E.R. Stoilova

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)
11 Downloads (Pure)

Abstract

This article addresses the popularity of yoghurt, which came into vogue in France, Great Britain, Spain, Germany, and the Netherlands during the 1910s and 1920s, and the assumption that Bulgaria is its homeland. It traces the appropriation of yoghurt in new cultural and culinary contexts of Western Europe, where it was rather unknown. The case of Bulgarian yoghurt authentication and commodification provides an example of the transnational migration of food considered as a cultural construct but also as a specific taste and technology, across political, cultural, and culinary boundaries. The fact that Bulgaria was considered yoghurt’s homeland is an example of the tangible relations between place of authenticity, food, and distinguished taste. In order to trace these processes of authentication, commodification, and appropriation of food, I have mobilized various types of sources: international and national medical, dairy, health, and trade-related journals; advertisements; and travelogues of European travelers in Balkan lands and the Ottoman Empire.

Original languageEnglish
Pages (from-to)14-35
Number of pages22
JournalFood and Foodways
Volume23
Issue number1-2
DOIs
Publication statusPublished - 3 Apr 2015
Externally publishedYes

Fingerprint Dive into the research topics of 'The Bulgarianization of yoghurt: connecting home, taste, and authenticity'. Together they form a unique fingerprint.

  • Cite this