Notions of a Non-drinking Gastronome
Experiences from Aotearoa New Zealand
DOI:
https://doi.org/10.1558/ppc.27767Keywords:
france, new zealand, food and alcohol, alcohol consumptioin, inebriation, lifestyles, socialization, cultural identity, drinking cultures, wine, food and drink pairing, masculinity, dining cultures, abstinence, qualitative study, menu evolution, hospitality industry, bottled water, aesthetics, self-representation, gastronome, taste, culinary capital, elitism, class mobility, experienceAbstract
We explore the gastronomic nexus of food and alcohol. Within our inquiry, we ask, can one be a gastronome and not drink alcohol? To locate our topic, we begin by summarizing France’s reputation as the epicentre of food, style, and sophistication. Then, we explore considerations of gastronomy and notions reflecting being and becoming a gastronome. Next, we provide an overview of the drinking cultures of France and New Zealand. That exploration is important because New Zealand and France hold different attitudes toward alcohol consumption. Then, we introduce our methodology, our participants, and our research findings. We conclude our paper by noting how a gastronome who does not consume alcohol might reflect a gastronome’s dynamic and critical brief inasmuch as being and becoming a gastronome is a dynamic process.
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