Natural ingredient or nostalgic taste? Competing authenticities in the Norwegian vanilla tastescape

Bibliographic Data

ID7340694
AuthorsTanja Plasil (0000-0002-9130-2316, Forsker, Regionalt senter for fedmeforskning og innovasjon, St. Olavs Hospital and Department of Clinical and Molecular Medicine, NTNU), Håkon B Stokland (0000-0001-9668-8492, Forsker, Norsk institutt for naturforskning), Lorenzo Cañás Bottos (0000-0003-3259-626X, Professor, Department of Social Anthropology, NTNU)
Year2022
Volume33
Issue1
Pages45-59
Publication date2022-03-28
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueNorsk antropologisk tidsskrift (JOURNAL)
Journal identifiersISSN: 0802-7285 • E-ISSN: 1504-2898
PublisherScandinavian University Press (PUBLISHER • NO)
DOI10.18261/nat.33.1.4
OpenAlexW4220837497
LanguageEN
References cited22

Vanillin has been the main source of vanilla flavoring in products such as vanilla sugar, sauce and ice cream throughout the twentieth century, and hence the authentic taste Norwegians associated with vanilla. However, over the last twenty years critics have pointed out that this taste is not made from the seeds of the vanilla plant, but is synthetic and industrially produced. In this article we explore the multiple modes of attribution of authenticity within the Norwegian vanilla tastescape. Here we distinguish between phenomenological and objectivist claims of authenticity, and explore how these modes are articulated in diverse domains: From the public sphere through authors, bloggers, and influencers as well as within product development and national and supranational regulatory bodies

Aesthetics · Art · Biology · Business · Epistemology · Influencer marketing · Ingredient · Norwegian · Objectivism · Taste · Biochemical and biochemical processes · Olfactory and Sensory Function Studies · Philosophy · Psychedelics and Drug Studies · Food Science · Marketing

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